By Ginna Parsons/NEMS Daily Journal
I have never been much of a coupon-clipper. Now and then, when Kroger sends me a packet of coupons in the mail that are tailor-made for my shopping habits, I’ll stick them in my purse. Sometimes I even remember to use them before they expire.
But lately, there’s been a lot of talk about couponing in the news. The Daily Journal even runs tips from Jill Cataldo, the Coupon Queen, in the Sunday paper.
This past Sunday, my husband was flipping through the coupons in the paper and he mentioned that there were a couple for items we regularly use: cream cheese and lunch meat.
In cutting out those coupons, I saw several others for items that were on my grocery list. I spent about 20 minutes clipping coupons for items I needed immediately, as well as for some I’ll need in the next month or so.
At the checkout counter, I pulled out a handful of coupons and the cashier scanned them. This extra transaction probably took about 15 seconds.
I saved $12.60 on my grocery bill just by using those coupons. And I really wasn’t even trying. I wonder how much I could save if I made a habit out of clipping coupons every week?
One of the coupons I used was for $1 off any McCormick spice. I bought a new jar of smoked paprika to use in this grilled corn recipe, which is fabulous. We made it a couple of weeks ago and I’m afraid I made a pig of myself by eating two ears!
Grilled Cheesy Corn
Unshucked ears of corn
Freshly grated Parmesan cheese
Preheat grill to medium-high heat. Pull back husks from ears of fresh corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika and Parmesan cheese. Serve with fresh lime wedges.
Ginna Parsons is the Daily Journal’s food/home/garden editor.