When your car goes careening over the solid yellow line, it’s a natural reaction to jerk the wheel to the right.
I’m very disappointed that this race will be the weekend we have booked out of town. If you are in the Savannah area, like to run 5Ks, and want to support a good cause, check it out. Proceeds are earmarked for the Warriors in Transition Unit at Ft. Stewart (my husband’s unit).
I do recommend, if you should ever make your own monthly meal plan, that you give yourself a few weeks to organize it. You could just jump in – as I have. But then you will find yourself on a Sunday night at a stopping point because you do not have key ingredients – like meat – and you will refuse to pay the local grocery store prices and since the cheaper options are too far away to conveniently visit on a school day, like Monday should be, you will be somewhat, but not entirely, chagrined.
Oh, and soccer practice starts tomorrow. Hooray.
Right now, of 30 meals, I have 15 (half!) as prepped as I can get them. Some, like crustless spinach quiche, can’t really be done in advance (and still taste good). Some were extremely easy to prep, like London Broil in a marinade. Others, like my beef stew, are ready to go (just make rolls).
In addition, I have another 7 in mid-prep. The meat for the chili is cooked. The corned beef for the Reuben’s is in the crock pot. The pot roast is marinading.
The remaining 8 require ingredients (8 simple items). I would have my husband stop at the store after work tomorrow, but it’s his birthday (and we have soccer practice). Perhaps he can go on Tuesday.
In the meantime, I will finish those other 7 recipes, and I have plenty of computer work to do. I’d like to make legible shopping lists for starters. And a nice looking menu. And directions for next time (like how much beef to brown, in total, and how much to leave raw, for the others recipes and what logical order to do things based on cooking time and available pots in my kitchen).
The menu is slated to begin next Sunday, so my goal is to do one last grocery trip for all the non-perishables I’ll need for the month on Friday or Saturday.
But I DO know what’s for dinner in September. ALL September. And for breakfast and lunch, too.
Not only do I know what’s for dinner, I am in the midst of putting together all of the recipes I’ll need. And making grocery lists for all ingredients (separating them into “buy now” and “buy fresh” categories). And planning which things can be made in advance. And hopefully doing that pre-cooking or other prep work in the next few days.
When I told my husband these plans, he said that I was “crazy”…and “ambitious.” I asked which, and pointed out that “crazy” was an insult and “ambitious” was a compliment. He artfully dodged answering.
The project IS rather ambitious, and I’ve been working hard all day. My plan is to use this monthly menu three months in a row. While I’m using it, I’ll put together a winter menu to use three months in a row. Then a spring one, then a summer one. If I do this every quarter for three years, I’ll have a 12 month plan!
I do know that there are already books written with this sort of menu planning in mind, but I need to go with food my family eats. If I don’t make tacos at least 2 or 3 times a month, my oldest son will be upset. And if my kids have to face a whole month of casseroles or strange recipes, they will waste away until they resemble concentration camp survivors. I try to limit new recipes to once a week.
If I succeed, and I plan to succeed, I will not only not have to think about planning food for a month, I will surely save money on emergency dinners at the drive-through. We’ve got fall baseball and soccer and ballet starting next week and the week after. I need to get food on the table in a jiffy.
“Now that’s an ominous sign,” I told Bill as we stepped out the front door. It was 6:40 am and a full moon hovered just above the tree line.
After he pulled away, I went back in the house and headed into the kitchen for a cup of coffee. I stopped dead in front of the refrigerator. Up on top, a snake perched, looking down at me.
I blinked. Do we have any plastic toy snakes, I pondered. Is it a prank of some kind? Am I seeing things?
I immediately called Bill. “You have to come home! There’s a snake on top of the fridge!”
Had he been even 2 more minutes down the road, I would not have called him. But lucky me.
We tried to get a picture, but the resident 2 year old had exhausted my camera battery. And the zoom lens doesn’t reach from the other side of the kitchen.
I do not know how the thing got up there. I’m not sure I want to know.
Bill came home, captured the snake, and took it outside. What a guy.
What a day…and it’s only just beginning.