Subway is taking reservations to give away a free three-inch flatbread breakfast sandwich and a coffee from March 11 through 16. Go here to make a reservation.

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Since Easter will be here soon it’s time to start thinking about dying eggs. But why not try dying them the natural way? You can make these natural colors:

• Yellow — use yellow onion skins, turmeric and celery leaves.

• Orange — Any yellow dye plus beet juice.

• Red — Beets, paprika, red onion skins.

• Pink — Cranberry juice.

• Blue — Blackberries, grape juice concentrate, red cabbage

• Brown — Black tea, white oak, juniper berry, coffee, barberry

• Light purple — Blackberries, grapes, violets

• Green — Alfalfa, spinach, kale, voilet blossom plus 1/4 teaspoon baking soda, tansy, nettle, chervil, sorrel, parsley, carrot tops, beet tops or dip yellow egg in blue dye.

Boil eggs with one teaspoon of vinegar. Place dying ingredients in non-aluminum pans, cover with water and boil five minutes to an hour. Use enough material to make one cup of dye. Crush ingredients as they boil to extract as much dye as possible and then strain the dye. For more information, visit http://www.livingonadime.com/decorating-easter-eggs-natural-dyes/.

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For a healthier peanut butter that is easier on the wallet, try making your own. Just mix 1 1/2 cups unsalted roasted peanuts with one tablespoon of peanut oil. For smooth peanut butter, mix in a food processor until smooth. For chunky peanut butter, take 1/4 cup out of the 1 1/2 cups of peanuts and set aside. Mix the rest of the peanuts with the oil and pour mixture into a food processor. Process until smooth and then stir in the peanuts that were set aside. Process a little more just until it appears chunky. For more information, visit http://www.frugalvillage.com/2011/09/12/make-homemade-peanut-butter/.

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Do you know of a way to save money or know of a great resource that explains how to save money? Contact Pam Bauserman at 369-7035 or send an e-mail to pamelab@lodinews.com.