Here are 10 Money-Saving Tips from Esme Floyd's book
"1001 Little Ways to Spend Less & Live Well":
Tip # 60:
THINK PROGRESS
Change your expectations -- there is no such
thing for most of us as total financial security
-- but with work you can make progress
towards it. Think of it as an ongoing
process rather than a final destination.
Tip # 71:
PRIORITIZE EXPENSES
The very first things you should do when
you start your personal budget is to
prioritize your expenses. Set them in order
of importance and work down the list to
see where you can make savings. There's no
point doing a personal budget if you don't
include money you would normally spend,
so make sure you account for out-of-pocket
expenses such as groceries, mailing costs
and petrol (gasoline).
Tip # 186:
PREVENT, DON'T CURE
Make a prevention resolution -- maintain a
healthy body weight, don't smoke, drink
sensibly and take regular exercise. This
resolution is a good idea if you want to
avoid situations in the future that could
lead to major health bills.
Tip # 221
OPEN THE WINDOW
Air-conditioning units are big power
drains. Make sure you only turn them on
when you need to -- try to open doors and
windows to get a through-draft instead,
and minimize air conditioning to the rooms
you really need it in.
Tip # 247
FILL IT UP
Make sure you only use the
washing machine, dishwasher
and tumble dryer when they are
full. This makes them much more
efficient and will lower your bills.
Tip # 290
SHOP ONCE A WEEK
Fewer trips to the store mean fewer
chances to load up on things you don't
need. Go just once a week and you'll have
time to comparison-shop for the best prices
(look at the unit prices listed on the shelf
for the most accurate comparison) and
to scan the aisles for those bargain offers
that too good to miss.
Tip # 299
COOK FOOD FROM SCRATCH
Pre-prepared foods are more expensive than
cooking food from scratch. If you've got a
prepared food habit, try to limit yourself to
one or two nights a week and cook fresh
food the rest of the time.
Tip # 333
BUY A BLENDER
One of the most important pieces of
equipment for budgeting chefs is a
blender -- great for mixing anything from
smoothies, soups and baking dough to
chopping vegetables and grinding spices.
It is also invaluable for turning all those
leftovers into gourmet feasts.
Tip # 334
PLAN YOUR USE
Get used to using leftovers instead of
throwing them away. In fact, stop calling
them leftovers and start calling them your
next meal! Have a list on the front of the
fridge that details what's inside, and every
time you put something in add it to the list.
Tip # 335
MAKE MORE
When you're cooking your evening meal,
make an extra portion and pack it up so
you can eat it for lunch the next day. This
is much cheaper than buying your lunch out or
making something from scratch, and needs
no extra effort.
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That's only 10 tips out of 1,001!
Less than 1 percent!!
Plus, Esme Floyd has written
or co-written several other great books too:
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