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I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria. ↗
His OFELLUS in the Art of Living in London, I have heard him relate, was an Irish painter, whom he knew at Birmingham, and who had practiced his own precepts of economy for several years in the British capital. He assured Johnson, who, I suppose, was then meditating to try his fortune in London, but was apprehensive of the expence, 'that thirty pounds a year was enough to enable a man to live there without being contemptible. He allowed ten pounds for cloaths and linen. He said a man might live in a garret at eighteen-pence a week; few people would inquire where he lodged; and if they did, it was easy to say, "Sir, I am to be found at such a place." By spending three-pence in a coffee-house, he might be for some hours every day in very good company; he might dine for six-pence, breakfast on bread and milk for a penny, and do without supper. On clean-shirt day he went abroad, and paid visits. ↗
