What (the hell) is for dinner? The people here seem to rely on me to know. Planning dinner well in advance is necessary. The only moment’s-notice gluten free takeout we have access to is Thai or grinders. Both are hard to nail with math, the Thai food I’m never 100% confident is GF, and the grinders have to be thought of and ordered before the gluten free grinder place closes (4PM).
My deal is asking on Saturday what the people would like to eat, grocery shopping to make their dreams come true on Sunday, and preparing as much food as possible in advance on Sunday and Monday. Most weeks fall apart after Wednesday. However, I am currently winning. I’m in my third week of planning plans that do not fall apart and want to remember how to do this.
Week One worked because of everything being pre-made for Wednesday, the guys making dinner on Thursday, and the option of frozen pizza on Friday. Also in Week One Saturday never happened; I don’t remember why. Mujedra.
Week two worked because of making things in advance and pulling them out of the freezer. Also: Persephone’s Kitchen and the Mexican place near the ferry, and polenta from a tube.
Week Three, I’m pretty sure you’re going to work out OK because I will have been making things I don’t know how to make only on Sunday and Monday. Monday’s today. Yesterday’s Smothered Chicken was a hit, and perfect for Sunday because:
- It is easy
- It remains nice even if it waits for a long time in a low oven (175F)
- It requires the buying of wine
- It creates leftovers for lunch
The hasselback apples are fussily sliced baked apples slathered in sugar, butter, and cinnamon. Good for normies and normie moods.
Lessons from my successful meal planning stretch:
- Always have avocados at different stages of ripeness, apples, and peanut butter
- Keep a list of vegetables you already own so you don’t keep buying more
- Shop, cook, and chop things in advance on Sunday and Monday, even little things like carrot sticks
- Frozen pizza and a kale bar (<—link to my instructions for the OG genius’s kale bar)
- Make the same things again and again but one or two new things each week (keep hope alive)
- Brie with blackberry jam on pretzels is an excellent appetite suppressant
Here are things I want myself to do, vis-à-vis meal planning: