The other day I read that Viresh Maharaj, CEO of Sanlam Employee Benefits: Client Solutions said, “if the middle class was a country it would be relegated to junk status.” Phew, this is startling, he goes on to say that 46,46% of the people who participated in Sanlam’s Annual Benchmark Survey, could not meet their financial commitments. Naturally, this causes considerable financial stress…and I have to tell you I feel that pain too.
To what can this be attributed, I ask? Should we blame Zuma because he showed Pravin the door? Actually, we have only ourselves to blame for the simple reason that we to often choose to live beyond our means. Short-term debt such as credit cards, motor payments and personal loans is the very source of this financial stress. Sigh.
I too decided to investigate why my credit card was going through the roof – and it was easy to see why. A convenience store such as Woolworths is eating away at my credit card. I just want to buy a bag of tomatoes, but fifteen minutes later, I have R600 worth of groceries! Times this by four and again by twelve and that’s R4 800 debit on your credit card over a 12 month period!
Just like that. #MoreStress.
With the onions being plentiful, my Irishman whipped up a wonderful French Onion soup. Low carb and all. The rich flavours of the onion soup were rounded off with a cabbage and parmesan crouton. Talk about innovation.
If there ever was a time to tighten the belt and take responsibility for your financial future, that time is now. Being more economical with your grocery purchases does not mean you have to go hungry – just be smart with your money. If you are wise you can still eat like a king – and with less financial stress you will be able to sleep better and live better.
French onion soup with cabbage and parmesan crouton
30 ml olive oil
50 g (55 ml) butter
1.3 kg onions, cut into rings
handful of fresh thyme, leaves picked
6 garlic cloves, finely sliced
1 bay leaf
1.3 chicken stock
Cabbage and parmesan crouton
60 g cabbage, finely sliced
60 g parmesan, grated
Heat oil and butter in a large saucepan. Add the onion, thyme, garlic and bay leaf and stir well until covered in oil and butter. Reduce heat and cook for 25-30 minutes with lid on. Stir occasionally. Add the stock and season with salt and pepper. Without lid simmer for 25 minutes. Heat oven to 180 °C. Divide the cabbage into six individually buttered ramekins and place the parmesan on each. Bake for 20 minutes or until brown on top. Ladle soup into soup bowls. Carefully take the crouton out of the ramekin (I used a spoon) and place on top of soup. Serve immediately.