Have I ever explained how obsessed I am with the Olympics? Like the kind of obsession that makes the world stop turning for two weeks while I spend every night engrossing myself in figure skating, skeleton, and yes, even curling. There's just something about world wide sports camaraderie that makes me feel all warm inside.
Anyhow, as promised, I'm finally getting back into a "new normal" meal planning routine, one which focuses on dusting off the cookbooks on my shelf, and revisiting old favorites on my Pinterest board.
Step 1: Recipe Browsing/Menu Creation
In previous meal planning posts, Step 1 entailed picking up our CSA, and creating a weekly menu based on the produce in our box each week. Since our CSA is no longer in business, this step isn't needed. Instead, with all options available, I start by considering the week ahead. Do we have after work commitments? Are we eating out at all? What nights do I have more time to focus on a more complicated recipe? All of these pieces of information help me figure out the puzzle.
Meal planning is also about being realistic. One new/complicated recipe each week is plenty for me. If it's an unusually quiet week, maybe two, but otherwise things get out of control.
Note: Since I am now utilizing more hard cover cookbooks, I can't always point you to the exact recipe I am using, however, I will always do my best to link to something equivalent.
* = This week's cooking school menu includes some of my favorites; tostones, potato cakes stuffed with duck breast, and grilled flank steak!
Step 2: Grocery Shopping
Since we are no longer paying for our weekly CSA, I am more willing to spend extra money on specialty ingredients for new recipes. Things like fish sauce, ghee, and paleo marinades can be really critical to experimenting with new flavors. More stores are carrying these items on the shelf, but I've recently signed up for Thrive Market to have them delivered.
Walking enthusiast, and kitchen experimenter currently living out my dream in Mexico City, Mexico.
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