Gentle Readers, another week, another complicated schedule for The Practical Cook. She had a most helpful conversation with a colleague this week about planning for the inevitable busyness. It is difficult to gear down your purchasing for such weeks, but it is quite necessary. Accept your limitations, and buy conservatively if you know you’re likely to Punt!
For me, that’s often a bag of salad, bread for school lunches, and fruit for variety. Use up what’s on hand, fresh or in the freezer. Nothing is more heartbreaking than buying and tossing food.
So, with that in mind, here’s the Weekly Menu plan:
And the minimalist Four-Square Grocery list (to be fair, I just finished the Trader Joe’s run from last week, so it’s extra light):
Which translates into:
Sunday: Veggie Chili and Cornbread
Makes a lot, feeds a crowd, creates leftovers.
Monday: Sausage, Pierogies, and Brussels Sprouts
Talking about pierogies makes me want to eat them, and Brussels Sprouts are a research project. Sausage just because.
Tuesday: Dine Out
Business calls, and I have no time to prep anything and pack for my trip.
Wednesday: Soup and Sammies
Easy meal. If there are leftovers, I’ll make soup out of them, or serve chili to soup haters.
Thursday: Spinach Quesadillas
Dice an avocado, heat some refried beans, done. I almost always have the makings for spinach quesadillas in the house.
Friday: Punt! (Travel Day)
I’m on a red-eye, and will be enjoying some Biscoff cookies and trail mix. The Practical Cooks Junior will be jealous.
Saturday: Dine Out!
Once I wake up, it will be time to continue the fried chicken research project.
How do you plan for travel? Do you cook ahead and freeze, leave takeout menus, or close your eyes and hope for the best? Share your tips and tricks in the comments section below!
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Tomorrow, Restaurant Review: Chuck’s in Raleigh.