Food plan
This week’s food plan is:
Tonight, Monday, Tuesday - eat whatever we can forage from the fridge to use it up before we go (on tap: squash, carrots, potatoes, eggs, cauliflower, cheese, lots of canned stuff).
Wed-Sun: Eat gourmet, thoughtfully selected, well made, beautifully presented dinners. For breakfast and lunch eat relatively thoughtfully selected buffet items, since during March Break the Briars goes buffet.
I like this plan, despite its costs. Did I mention that Carl got a surprise bonus at work nearly exactly the amount we were going to have to float? I cannot comment on a benevolent universe but it was definitely a nice coincidence.
I forgot to post last week’s plan but there was one. With notes:
Sat: Salmon, mashed potato, beet salad, eggplant - it was yummy, although we had peas instead of eggplant as the eggplant had unexpectedly gone mushy on one side.
Sun: Plan was for pea soup (froz from the week before) and quiche, to be borne to my mother’s home. But she decided she wanted Swiss Chalet, so we did that. A little grumpily.
Mon: Pea soup, scrambled eggs, peas, corn, salad.
Tues: Squash, potato, carrot, and sausage stew. Not much sausage, but enough to give it some flavour.
Wed: Salmon, rice & peas, broccoli.
Thurs: I was running late and Carl was out with friends so Noah and I sort of scavenged. He had orzo, tofu, and broccoli, and I had broccoli, stew, and bread.
Fri: English muffin pizzas, although the base was antipasto and not a traditional sauce, and chicken noodle soup. Noah selected the soup; the plan was going to be for pasta.
Sat: Beef, broccoli, kale, onion, pea, lentil, and rice mash/mess/fry/thingy.
I gave one squash away, there were two in the stew, and I have one remaining. Freezing the soup is a great idea Polly, the only problem being that my freezer is overly well endowed with frozen other leftover things from earlier. I think I’m going to have to learn to skip a week of delivery every so often (and indeed, am skipping this week as we’re away).
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