So many things are happening.  I’m back in Virginia, and at the start of November, I will be starting a new job (not to mention a new novel for NaNoWriMo.)  I am staying with my parents while we wait for The Boy to find a job that will allow us to afford rent.  I can’t go into how I am feeling about all that right now, because it will become another ranty word vomit post, and I am trying to get into a groove for things.  I like order and schedules when I am in a state of emotional upheaval.

Onto better things.

This past weekend, I went to my first WordCamp (it’s a mini convention for WordPress enthusiasts).  I have wanted to go to WordCamp so long, so this was an exciting opportunity.  I love WordPress and had a lot of fun, despite the fact that there were a few speakers that, while interesting, weren’t the most engaging public speakers.

My first session was a blogging session and helped me to get my act together and get re-inspired to work on my much loved website.  As such, I’m going to try to start a new segment called Monday’s Menu  sometimes it will be links to recipes, and other times it will be pictures or descriptions.

My Menu Ritual

I make a menu every weekend for grocery shopping.  I make a menu of 4-5 meals for a week, or 9-10 if I am making a two week menu.  The menu is made by listing what I want to eat, or meals from items I have in my fridge/freezer.  So, today I’m going to focus on 3 easy “Make a Menu” steps in case this is new to you.

  1. Take stock of your freezer, fridge, and pantry.
    1. This will allow you to know what you have, so on leaner weeks, you can plan pantry-heavy meals, and on fuller weeks, you can purchase filler products or sale items to beef it up as you go.
  2. Cook what you crave.
    1. We’ve all been there.  That sureness that you will eat nothing but fresh greens all week because that’s all you’ve purchased.  But, if you fill your kitchen with unappetizing food, you won’t eat it.  It will rot.  So, when in doubt, go with healthy, but yummy.  No sense in buying a bunch of groceries just to order in all week because you’re not in the mood for brussels sprouts.  Waste not, want not.
  3. Be aware of (and flexible with) your schedule.
    1. Do you have events that will keep you out late several times this week? Are there plans to go out and about?  Keep that in mind, you will want to pick recipes that suit, or skip them all together.

So. Here is my menu for this week, including links to whatever recipes I have.  Hopefully, as this goes on, I’ll have more recipes to link to.

I generally don’t schedule by the night.  I mean, I could make a menu that says Monday: pot roast, Tuesday: tacos, etc…, but I prefer to pick 5 recipes and cook them when I want them.

It just so happens that I know what we are having Monday because a. we just ate it, and b. MONDAY NIGHT FOOTBALL.  GO EAGLES!

And, for something sweet, key lime pie that The Boy has been requesting for a few weeks.

I am hoping these menu posts are both something I keep up with, and something I am able to improve upon.  I really find that keeping a menu not only keeps my grocery bills lower, but it makes figuring out dinner after work a thousand times easier.


Do you write menus?  How far in advance do you plan?



One comment

  1. Lori @ The Kitchen Whisperer says:

    So love your tag line! “Almost classy!” Love it! Thank you so much for linking to my Portabella Veggie Burgers. I love them too 🙂

    I plan my menus a week in advance as I do a weekly menu post every Sunday.

    Best Kitchen Wishes!


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