After a long week, I'm always glad when Friday comes, not only because I usually hang out with all my older chemistry friends in the evening, but also because it is the day that I plan my meals out for the next week!
It may sound sort of dorky, but I have found this habit to be quite useful. Above is a shot of the bulletin board in my kitchen, and, as you can see, I have my meals for the week listed out as well as an as-needed grocery list. Now, I don't always follow my plan exactly because I allow for some flexibility, and it has worked out quite nicely so far this school year.
I'm still getting used to making meals for one person on a regular basis (since last year I fed my other vegan roommate to a degree as well). But, my planning ahead has helped me from going totally crazy when buying produce and groceries on the weekends. Yes, I'll often have a little extra produce at the end of the week, but I haven't been overly wasteful either. Though, I will admit to having 5 zucchinis at the moment since I haven't taken the time to put them in the food processor to shred them for mid-winter zucchini bread... The planning has also helped make sure that I eat a variety of meals and don't just fall back on pasta or rice and beans all the time. Don't want to get myself in a food rut, after all.
My list for this week should be quite interesting because I plan on picking up some new-to-me produce at the market tomorrow. Fall is a great time to be adventuresome with produce. After all, it was how I discovered my love for raw red cabbage last year! A few that I am considering are kohlrabi, quinces, and rutabagas... so if you know of any good recipes, send them my way!
1 comment:
Rutabaga is good in a vegetable stew or steamed and then mashed with carrots. YUM!
I like Kolrabi chopped and in a salad - it has such a fresh crisp taste thst I think cooking would spoil it. I'll be interested to see what you do with it.
Post a Comment