Why we plan.
When the menu is as plain-Jane as it was last week, I feel silly posting it: who cares about our grilled cheese and stir-fry and boiled potatoes?
But that’s the thing. Not every dinner plan involves artichoke frittata and crespelles, although I remember that week fondly (maybe because my husband made the plan and did most of the cooking). And not every weeknight is made for a labor-intensive meal. Most aren’t.
But regardless of whether we’re leaning into the meal planning or coasting on the standbys, a plan helps us get through the week by streamlining the one thing that’s not really negotiable day-to-day: eating.
On Wednesdays, we always get home late after picking up our Farmers to You order. If it’s nice out we loiter at the playground before heading home with our fine bag of grub.
I try and keep dinner simple on those nights, but also treat us to some of the awesome FTY food. Grilled farmstead cheese on whole wheat sourdough. Spinach salad. It sounds like lunch but who cares? It takes 15 minutes.
On Thursdays we have swimming class until 6:15 so we need something that can come together fast when we get home from the Y. Stir-fry works for that - rice can get cooked in the afternoon during rest time, and if I’m really feeling ambitious, veggies prepped, too. Another 15-minute execution and we’re done with dinner by 7 pm, with vegetables for all.
It takes some time over the weekend to think through the coming week: what nights are we all together, what nights is only one parent home, where do the kids need to be and when - but when the week gets moving, it’s nice to have one element in place, even if it’s boring.
This week’s big hit: Asparagus, which was purchased and eaten before it could get up on the board.
This week’s big miss: Boy, this menu is dull.