Usually I spend a few hours over the weekend constructing a menu from various websites and cookbooks. This typically takes hours, as I mentioned, because I'm of the fuss-variety and want a perfect menu every week that suits my unreasonable need for variety, my desire to eat everything on Pinterest, incorporates what food we have on hand into the menu, and fulfills whatever yen I have that week, which I will most likely be over by the time that menu item makes it to the table that week. But as we know, making a menu before time usually saves money, and helps eliminate the "what should eat tonight" syndrome that is so prominent amongst the middle class.
Then we order our groceries online (I use FreshDirect and am usually satisfied with their services), and wait for them to come the next day.
 |
| What our TJ's usually looks like (found on google.com) |
As we had a house guest this weekend and it was Mother's Day, I didn't take the time to plan our menu like usual. Ian is taking a week off of work now that his semester is finished (yay!), so we slept in this morning with Felicity, showered, and dragged our lovely selves to a
nearly almost empty Trader Joe's. Let me emphasize how odd this is; our Trader Joe's is usually so crowded
that one person has to plant themselves with the cart and baby, while
the other person is the designated runner. If we're moving through the
store and realize we've forgotten an item, sometimes it's not worth going against traffic to turn around and
get it. Keep moving, soldiers! No time for regrets! The line to check out, while fast-moving, often wraps around
almost the entire second floor. This is some serious, no-nonsense
grocery shopping.
We entered today with no list. We were nervous, not knowing what we encounter and how we would get our food for the week. Uncharacteristically, we
conquered: only $5 over-budget for the week. I can live with that.
Weekly Menu (composed on the spot, so no hotlinks this week Mom, sorry!)
Pepperoni Pizza on Whole Wheat Crust
Salmon with Honey-Mustard Sauce, served with Roasted Fingerling Potatoes and Sauteed Kale
Turkey Burgers with avocado and cheddar, on Whole Wheat Toast, served with oven-roasted Golden Beets
Open-Face Broccolini and Cheddar Melts
Sandwiches with Roasted Eggplant and Baby Tomatoes, and fresh Basil
Cauliflower and Pea Curry, served with Brown Basamati Rice
Rigatoni with a Roasted Red Pepper Tomato Sauce and Italian Sausage
And for breakfasts, Kale Shakes, English Muffins, and Cereal with Yogurt and Fruit
No comments:
Post a Comment