Today is the day I usually go to the farm for our week’s food. If I’d been home yesterday, I would put aside whatever remaining foodstuffs from last week I didn’t think we’d use.
I’ve started that effort today instead, but it IS being done.
I’ve also planned what I’ll get at the farm, that makes food use a bit less random!
Finally, I go right by our favorite markets on the way home, so I’ll do the weekly shopping. There’s a package of chicken thawing in the fridge for tomorrow and Sunday.
Tonight’s dinner is probably a cheese omelette and salad, or that’s the plan. This is subject to DH’s input, how much and types of cheese we have, etc. We had HM hummus, freshly baked bread, and green salad. It was too hot to cook and I’d been gone all day, no interest in cooking at all!
I culled 2 jars from the pantry as their contents will be replaced, starting today.
This is working! We’ll see if I can keep it up. DH and I have had a few discussions about the “menu plan,” and he thinks it’s a good idea and agrees with my long-term goals: getting us used to smaller, cheaper meals like we’ll have when he’s retired, spending less on restaurants/prefab food, less meat, more veggies, better use of the veggies we’ve paid for (from the farm), and less food waste.
And for me, the kicker is that this isn’t so rigid that I resent it and it takes away the creativity I normally use when cooking. The I don’t know what to make with what I’ve got randomness is the only piece of cooking I really like: taking a bunch of random ingredients and using up what needs it in a meal.
I know people who sit down and plan a year’s worth of menus at once. I couldn’t do that, any more than I could do something similar to Once a Month Cooking or Mega Cooking. I tend to put pieces aside, not meals. (For example, cooked rice and stems from greens for soup.)