Buying on Sale Is Like Getting Tax-Free Income

Jason Finances, Shopping

We all love a good sale—but what if I told you that buying something at a discount isn’t just saving money… it’s basically the same as earning more money without paying tax?

Let’s break down why buying things on sale can feel like getting tax-free income.

The Core Idea: Savings = Untaxed Earnings

When you save $20 on a sale item, that $20 stays in your wallet.

But if you wanted to have that same $20 left over from your paycheck, you’d have to earn more than $20—because part of your income goes to taxes.

Let’s say your income is taxed at 25%. To have $20 left after taxes, you’d need to earn $26.67. That’s because 25% of $26.67 is about $6.67, leaving you with $20.

So every $20 you save by buying smartly is like earning nearly $27 without paying taxes on it.

Real-Life Example

You spot a winter coat that normally costs $150, but it’s on sale for $99. That’s a $51 savings.

If you’re in a 30% tax bracket, you’d have to earn about $73 pre-tax to afford that $51 at full price.

So by buying the coat on sale, you’ve essentially pocketed $73 worth of untaxed income.

Why This Matters

This perspective shifts how you view savings:

Sales aren’t just “nice deals”—they’re high-efficiency financial wins.

You’re “earning” every time you buy smart, because you’re avoiding the need to earn more income (and pay tax on it) to afford the same things.

Caveat: It Only Works If You Were Going to Buy It Anyway

This logic only applies to things you truly need or planned to buy. If you’re buying something just because it’s on sale, you’re not saving—you’re spending.

But if it’s an essential item or a carefully considered purchase? A discount is your golden ticket to tax-free income.

You can’t always control your income, but you can control your spending. And when you treat savings like untaxed earnings, every smart purchase becomes a financial power move.

Exploring Egg Alternatives

Jason Finances, Food

The recent surge in egg prices across the United States has raised concerns among consumers and industry observers alike. While the avian influenza (bird flu) outbreak has undeniably impacted egg production, leading to the culling of millions of hens, some industry figures and advocacy groups suggest that certain major suppliers may be exploiting the situation to inflate prices and amass record profits.

Allegations of Price Manipulation

Advocacy groups, such as Farm Action, have called for investigations into the pricing practices of dominant egg producers. They argue that companies like Cal-Maine Foods, which controls approximately 20% of the U.S. egg market, have reported significant profit increases during the crisis. Despite the reduced supply due to the bird flu, these companies have been slow to replenish their flocks, potentially contributing to prolonged high prices. Farm Action’s letter to the Federal Trade Commission and the Department of Justice highlights concerns about possible collusion among major producers to keep prices elevated.

In response to these concerns, the Justice Department has reportedly initiated an investigation into whether large egg producers have engaged in anticompetitive conduct, including possible price-fixing or supply restrictions.

Industry’s Position

On the other hand, representatives from the egg industry attribute the price increases primarily to the impacts of the avian flu and rising production costs. They assert that the loss of millions of egg-laying hens has constrained supply, naturally driving up prices. Emily Metz, chief executive of the American Egg Board, dismissed allegations of price manipulation as “conspiracy theories,” emphasizing the challenges faced by farmers during the outbreak.

Exploring Egg Alternatives

Given the current challenges in the egg market, consumers might consider incorporating alternative protein sources into their diets. Here are some nutritious options:

  • Greek Yogurt or Cottage Cheese: Rich in protein, these can be paired with fruits, nuts, and granola for a balanced breakfast.
  • Chia or Flax Seeds: These seeds are excellent sources of protein and omega-3 fatty acids. They can be added to smoothies, oatmeal, or used as egg substitutes in baking. citeturn0search2
  • Tofu: A versatile plant-based protein that can be scrambled as a direct egg replacement or incorporated into various dishes.
  • Legumes: Beans and lentils offer substantial protein and can be included in salads, stews, or made into spreads.
  • Nut Butters: Almond, peanut, or cashew butters provide protein and healthy fats, making them great additions to toast or smoothies.

In baking, specific substitutes can mimic the binding properties of eggs:

  • Applesauce or Mashed Bananas: These can replace eggs to add moisture and act as binders in recipes.
  • Aquafaba: The liquid from canned chickpeas can be whipped to replace egg whites in recipes like meringues.

By exploring these alternatives, individuals can maintain a balanced diet despite the current egg shortage and price increases.

Recipe: Classic Meatloaf

Jason Entertainment, Finances, Food

Here’s a classic, comforting meatloaf recipe — budget friendly, tender, flavorful, and topped with a sweet-savory glaze. Perfect for a cozy dinner with leftovers for sandwiches the next day or frozen.

Ingredients

– 2 large eggs, lightly beaten
– 1/3 cup milk
– 3 tablespoons Worcestershire sauce
– Kosher salt
– 1/4 cup olive oil
– 1 large onion, chopped
– 2 cloves garlic, finely grated
– 1 tablespoon thyme leaves, chopped
– Freshly ground pepper
– 1/2 cup ketchup
– 2 pounds 80/20 ground beef chuck
– 1/2 cup panko

Instructions

1. Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
2. Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
3. Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
4. Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don’t want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
5. Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

 

Cooking for One: Stretching the Budget Without Losing the Joy

Jason Finances, Food, Lifestyle

There’s something oddly quiet about cooking for one. No plates to set for someone else. No “how was your day?” drifting over a shared table. Just you, your ingredients, and whatever you decide to make of it.

At first, it can feel a little lonely. Or inefficient. Spending money on a full cart of groceries when it’s just you? Cooking a whole dish only to eat it three more times that week? It can be tempting to default to toast, frozen meals, or takeout — because why bother?

But here’s the thing: cooking for one isn’t about shrinking your meals down to fit your circumstances — it’s about expanding your relationship with food in a way that’s yours alone. And yes, it can absolutely be done on a budget.

The first secret? Plan just enough — but not too much. You don’t need a 7-day spreadsheet of meals, but having a loose idea of what you’ll eat throughout the week can help you avoid food waste (and wallet waste). Choose versatile ingredients that can work across multiple meals: a bag of spinach that can go in a stir-fry, a sandwich, and a morning omelet. A can of chickpeas that becomes a curry one night and crispy salad topping the next.

Buy staples you love and trust. Eggs, rice, lentils, pasta, frozen veggies, oats, garlic, canned tomatoes, and spices — these are your ride-or-die pantry pals. They’re inexpensive, last a long time, and can shape-shift into dozens of different dishes depending on your mood.

Cook once, eat twice (or three times) is your budget-friendly superpower. Make a pot of soup, stew, or chili and freeze half in single-serving containers. Roast a tray of vegetables on Sunday, and use them throughout the week in wraps, bowls, or breakfast hashes. It’s not about eating leftovers on repeat — it’s about batch-prepping your future self a favor.

Shopping

When you’re shopping, shop the edges of the store — that’s where the whole foods live. Fruits, vegetables, grains, proteins. The middle aisles have their place, especially when it comes to canned goods and dry staples, but they’re also where sneaky expenses and empty calories hide.

And don’t sleep on the frozen section. Frozen fruits and veggies are often cheaper than fresh, just as nutritious, and don’t spoil if you forget them for a few days. (Or weeks. We don’t judge here.)

While online shopping might be convenient, going into the store in person gives you more control — especially when shopping for fresh produce.  You can really stretch your money by picking your own fruit and veggies. When you shop online, someone else is choosing for you, and they won’t necessarily grab the biggest or ripest item. In-store, you can get a lot more for the same price just by being choosy.

Deals and markdowns are also easier to spot when you’re there in person. With a flexible list and a bit of creativity, it’s easier to pivot when you see a good deal on something similar.

Team Up to Buy in Bulk: bulk buying doesn’t have to be off the table just because you’re a household of one. With a little coordination, you can share the savings. You can split a big bag of rice or a bulk spice purchase with friends or neighbors. Even packs of meat can be divided and frozen.

Cooking

Cooking for one also gives you a rare gift: freedom. You don’t have to compromise. You don’t have to make something kid-friendly, allergy-safe, or “what your partner likes.” You can experiment. You can make a whole dinner out of breakfast food. You can eat pasta three days in a row if that’s your vibe this week. You can eat with your hands, eat on the couch, eat while reading a book, or dancing in the kitchen.

Rethink the Oven

With energy costs rising be mindful of what appliances you use. Focus your meal planning around stovetop-based recipes, keeping things simple and quick. For instance, cook a week’s worth of chicken thighs in one go, so you only use the oven once, then freeze what you don’t need. It really helps stretch the effort — and the electricity bill.”

If you’ve got freezer space, double your recipes and portion them out — a little oven time now can save both time and money later.

And when you feel like it’s all too much? That’s okay too. Scrambled eggs and toast still count as dinner. A can of soup and crackers counts. A baked potato with butter and whatever cheese is left in the fridge counts. Cooking for one doesn’t mean performing for anyone — it means feeding yourself with care, even if it’s simple.

Make it Beautiful, Even on a Budget

Let’s face it — budget meals can lean beige. When ingredients are limited, the temptation is to skip garnishes or go without those “extra” touches. Making a meal visually appealing makes all the difference.

So light a candle. Or don’t. Play music while you stir. Or eat in total silence. Cooking for one isn’t about what the meal looks like — it’s about how it feels to nourish yourself, on your terms, within your means.

It’s not always romantic. It’s not always Instagrammable. But it can be grounding, freeing, and deeply satisfying — one budget-friendly bite at a time.

Eating Light Without Going Broke

Jason Diet, Finances, Food

There’s a myth floating around that eating healthy means spending half your paycheck on kale, goji berries, and powdered something-or-other from a sleek white pouch. But here’s the truth: some of the best diet-friendly foods are hiding in plain sight — and they’re dirt cheap.

You don’t need trendy superfoods or a subscription box of pre-chopped vegetables to eat well. You just need to know what works, what fills you up, and what won’t leave your wallet crying.

Start with the humble bean — black, kidney, pinto, lentil, chickpea. Canned or dried, they’re a powerhouse of fiber and plant protein that keeps you full longer than most snacks that cost three times as much. Stir them into soups, toss them into salads, or mash them up into something surprisingly delicious.

Then there’s eggs — still one of the most affordable complete proteins on the shelf. They’re quick to cook, endlessly versatile, and way more satisfying than a granola bar pretending to be healthy.

Frozen veggies are your secret weapon. They’re just as nutritious as fresh (sometimes more, depending on when they were picked), and you can toss them into anything — stir-fries, omelets, pastas — for instant color, crunch, and fiber. Plus, no pressure to use them before they wilt in the fridge.

And let’s not forget oats. Old-fashioned, steel-cut, instant — it’s all good. Oats are cheap, filling, and friendly to blood sugar levels. Dress them up sweet or savory, or use them as a sneaky binder in things like turkey meatballs.

When it comes to fruit, bananas, apples, and frozen berries are budget heroes. Affordable, nutrient-dense, and portable. Toss one in your bag and you’re basically a dietitian on the move.

You don’t need exotic ingredients or designer packaging. You just need real food, in real portions, eaten with a little intention. The best diet? One that works for your body — and your budget.

Because healthy eating isn’t about how much you spend. It’s about how well you choose — and knowing that sometimes, the cheapest food on the shelf is also the smartest.