Even though my work schedule this semester has me home by 3 p.m. at the latest, I decided that if I'm to get back on my writing treadmill and continue to bike several times a week, I'm going to have to streamline dinner prep. Usually I do my menu planning on Saturday or Sunday. I seek Neal's input, but he sort of fades out after telling me what meat he's going to make for himself this week. In a way, it's not bad to have the menu under my direction; I get to feed my carnivore lots of veggie meals. My planning in the past has been for the entire week, but lately I've been doing half a week at a time. With so much fresh produce available, I'm finding it better to shop for meals twice a week, which allows me to use the freshest possible ingredients throughout the week instead of our eating corn that has started to get starchy by Friday.
Today I took the streamlining a step further. In addition to my meal planning, I did a bunch of prep work. We had gazpacho for supper today, and it will make a nice side with the tomato gratin I've got planned for Wednesday. We've been fortunate to have generous gardeners share their bounty with us; my kitchen garden isn't producing as much as I'd like. Most of that bounty has been in the form of tomatoes, so while I was chopping veggies for the soup, I roasted the small ones to be used on a pizza tomorrow.
Since Neal likes a treat with his coffee at work, I baked some blueberry muffins. They look pretty, but we'll see how they taste. We've set a big savings goal, and the little bibs and bobs of money we spend on treats are going to be re-directed. Anyway, homemade is so much healthier!
I hope to refine my Sunday streamlining in the next few weeks. What tips do you have for me?