What’s the idea behind Dollars to Donuts?
Everyone is saying how you have to cut back and cut out these days. But I disagree. If we just learn how to use our resources better, we can get what we want with what we’ve got. You just have to learn how to stretch your dollar, whether you’re in the kitchen or at the supermarket. And let me tell you, with 15 years experience of running a restaurant and a family, I’ve got plenty of practice! If you think first and cook second you can save big (check out my Menu Planner to sketch out your meals for the week). Over the years I’ve collected hundreds of great tips and strategies for wasting less and saving more. On the Dollars to Donuts website and in my book (available through Amazon.com, Barnes & Noble, or Borders) I’m excited to share my know-how, recipes, tips, and ideas with anyone willing to listen and learn!
What do donuts have to do with anything?
We’re not actually turning dollars into donuts (though I do have an amazing recipe for them—click here), although that would be a neat trick! We are, however, promising that by using the strategies for shopping smart, storing smart, and cooking smart, you will save without sacrificing—meaning shelling out less cash for absolutely delicious meals. It works for me, and dollars to donuts, I know it’ll work for you too!
Where is Stroud? What’s the story behind the Rock Cafe?
Stroud is on historic Route 66 in Oklahoma, smack dab between Oklahoma City and Tulsa. The Rock was built using the rocks dug up during the construction of the Mother Road way back in the 1930s. It officially opened on July 4th, 1939. (The Rock has an amazing history—for more info, click here.)
Didn’t the Rock Cafe burn down?
It sure did. In fact, all that was left of her was the original stone walls (the cause of the fire’s origin remains a mystery—though we suspect it was a faulty coffee maker’s electrical wiring that did us in). If it wasn’t for the talent and dedication of David Burke, a historic preservationist, and his team, and the encouragement of my family, I might never have gotten the cafe rebuilt. We reopened in May 2009 and people from town and from thousands of miles away lined up to help celebrate its rebirth. The Rock is an important part of Stroud’s history and of many people’s lives, and I’m beyond happy that I could get her up and running again.
How did you end up at the Rock?
I started working at the Rock in the early 1990s and soon after I bought the restaurant from its previous owner. I was the waitress, the host, and the cook—and still am! I absolutely love it and can’t picture myself doing anything else.
Did you go to culinary school?
I love that question! No way—I learned by doing, reading, traveling, and sharing ideas with friends and customers. If you’d like to share your favorite recipe with me, I’d love to see it! Who knows—it may even end up on my menu!
How do you find the time to raise two kids, run a restaurant, and write a cookbook?
With my family’s busy schedules, it’s so important to get the most from the time I spend in the kitchen. I do that by stretching a big roast into lots of meals to freeze or eat later in the week. By making a giganto batch of sauce to use as a base for a bunch of recipes so half the work of making that meal is already done. By enlisting my kids and husband to pitch in. No matter what’s on my plate – from slinging burgers at the Rock to catching the Friday night football game to traveling around the country promoting my book, I make it a priority to sit with my family and eat a home cooked and delicious meal every night. If you make it a priority in your life, it will happen.
I‘ll never get organized enough to do this on my own… will I?
Sure you will! A little planning pays off more than you think. The first time you pull a “free meal” out of deep freeze (since you already paid and made it, it seems free!) and get a healthy homemade frozen dinner on the table in ten minutes, you’ll see what I mean. And you’ll never look back.
Where did the recipes in the book and on the website come from?
I’ve cherry picked my favorite recipes to give you an idea of what we serve at the Rock and what I make at home. Over the years I’ve probably fed tens of thousands of customers—I’ve learned what people love to eat. The recipes on this site and in the book are surefire favorites that will please everyone from kids to company.
How did you come up with the recipe costs?
I used consumer price averages from the Department of Labor along with average supermarket prices from across the country to come up with the ingredient costs for each recipe. Your store might offer some items for less or more, but overall, your per recipe cost should come out about the same as ours. I didn’t use bulk warehouse prices for any ingredients, so if you shop at a big box store, prepare to save even more!
Where can I get a copy?
That’s the spirit! It’s not out on bookshelves yet, but you can pre-order your copy at Amazon.com, Barnes & Noble, or Borders.
