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.