L'Espérance wrote:

> How many do this in advance? Menu planning is not my forte basically
> being finally acomplished by lunch time most days. It just doesn't
> happen unless we are have an event. I'm envious of those who can sit
> down and do a week's worth of menus at a time. DH's trying to drop a
> few pounds so I figure reduce the red meat, increase the fruits and
> veggetables even though we eat a lot of those already, and rely more
> on fish for protein. Still coming up with a week's worth of menus
> would be very difficult.

I do it roughly a week in advance, and I do it roughly. Sometimes I get
this craving for a particular dish so it's, right, we're having steak
and kidney pie on Sunday, and I make sure I get the necessary. Other
times I just have a vague idea of several things, depending basically on
the butcher.

I always get my meat first, usually on Thursday. Earlier in the week can
be difficult because he hasn't had his deliveries or made all his
sausages and bacon and so on. I've tried getting the veggies first, and
it doesn't work. I mean, if there's no kidneys then I've just got to
make something else and maybe change the veggies, which we buy on
Friday. If you buy veggies first then you can be left with the mushrooms
intended for the steak and kidney, but the reverse situation is highly
unlikely. After all, you can always pop out during the week and get
something you suddenly need, if worst comes to worst.

As to the actual menus, what I cook on which evening depends on the
weather and how I'm feeling. At this time of year it's mostly too hot
for heavy duty cooking, so it's just a matter of will we have the
sausages or the lamb cutlets and will we have lentils or tabbouleh with
it? In the winter I make soup which we have for several meals, and
usually a casserole cooked in advance. We rarely have dessert.

I wouldn't dignify what I do with the term "planning" exactly; I suppose
my approach is more strategic than tactical.

Christine