Pretty much as long as I’ve blogged as American Mom in England, I’ve been menu planning at least a bit. However, with Hubby home to cook dinner all Summer the plan, the groceries purchased, and the meals prepared just haven’t been matching up which means that a lot of lovely local produce has ended up in the bin or compost heap without us ever tasting it.
So, before we went out to pick up milk and produce this Saturday, I got Hubby to sit down with me and talk about meals. We decided that for now we’re going to aim for two vegetarian/vegan days, two meat days, and two seafood days a week. Yes, I know this only totals six days – we intentionally left ourselves a free day for when one of us fancies something. Then I took stock of our pantry, the kitchen fridge, and the garage fridge & freezer before coming up with a list of meals that we haven’t had recently that we a) enjoy and b) had most of the ingredients for on hand.
On arriving home. I grabbed the chalk from the top shelf in the kitchen and quickly made a list of meals we’re going to be eating during the next week on the pantry door. This way no matter who is cooking, something from the list will be prepared. As the week progresses, meals cooked will be crossed out until it’s time to erase it all and begin again.
During a spot of procrastination today, I came across this image [which can be downloaded here] and I thought I’d share. I love how old bits of government (US) propoganda produced in an attempt to get people to economize and support the war effort still apply to all of us today. I’d never seen point 3 – use less wheat & meat before, but find that personally it fits with my thoughts on food at the moment.