Roast capon stuffed with brown rice and wild rice
Capon gravy with Madeira and chanterelles
Steamed green beans
Trader Joe's tomato-and-red-pepper bisque
Artisanal bread

Bob

On Wed, 8 Dec 2010 10:25:11 -0800, Bob Terwilliger wrote:

> Roast capon stuffed with brown rice and wild rice
> Capon gravy with Madeira and chanterelles
> Steamed green beans
> Trader Joe's tomato-and-red-pepper bisque
> Artisanal bread

How much do you pay for Capon? The only place I can find them
they're $6/lb (about $40). I'd rather buy a goose or 3 ducks.

-sw

On 12/8/2010 1:25 PM, Bob Terwilliger wrote:
> Roast capon stuffed with brown rice and wild rice
> Capon gravy with Madeira and chanterelles
> Steamed green beans
> Trader Joe's tomato-and-red-pepper bisque
> Artisanal bread
>
> Bob

Yum!

Sirloin tip roasted to 127 degrees. It made some fantastic
gravy...roast potatoes. Salad.

--
Currently reading: It's finals, what do you think I'm reading?

"Bob Terwilliger" > wrote in message
b.com...
> Roast capon stuffed with brown rice and wild rice
> Capon gravy with Madeira and chanterelles
> Steamed green beans
> Trader Joe's tomato-and-red-pepper bisque
> Artisanal bread

*sigh*

I'll probably open a can of something. Had enough leftover turkey and
mashed potatoes (it was fresh, not left from Thanksgiving) for daughter to
eat. I'm on my own.

On Wed, 8 Dec 2010 17:45:30 -0800, "Julie Bove"
> wrote:

>
>"Bob Terwilliger" > wrote in message
eb.com...
>> Roast capon stuffed with brown rice and wild rice
>> Capon gravy with Madeira and chanterelles
>> Steamed green beans
>> Trader Joe's tomato-and-red-pepper bisque
>> Artisanal bread
>
>*sigh*
>
>I'll probably open a can of something. Had enough leftover turkey and
>mashed potatoes (it was fresh, not left from Thanksgiving) for daughter to
>eat. I'm on my own.

Tonight I prepared a huge potato omelet... 6 baking potatoes medium
diced and browned till crisp in half n' half butter olive oil. Beat
11 jumbo eggs (forgot I used one a few days ago for eggdrop soup) and
poured over and cooked slowly until set. Was very good and have a big
heap of LOs. Took a pic of the spuds but then totally forgot a pic of
it with eggs, not that anyone cares.
I let the potatoes cook on the lowest flame for like four hours, never
sticks and crispy crisp.
http://i52.tinypic.com/jiom13.jpg

On 09 Dec 2010 02:17:39 GMT, Wayne Boatwright
> wrote:

>On Wed 08 Dec 2010 06:45:30p, Julie Bove told us...
>
>>
>> "Bob Terwilliger" > wrote in message
>> b.com...
>>> Roast capon stuffed with brown rice and wild rice
>>> Capon gravy with Madeira and chanterelles
>>> Steamed green beans
>>> Trader Joe's tomato-and-red-pepper bisque
>>> Artisanal bread
>>
>> *sigh*
>>
>> I'll probably open a can of something. Had enough leftover turkey
>> and mashed potatoes (it was fresh, not left from Thanksgiving) for
>> daughter to eat. I'm on my own.
>>
>>
>>
>
>I usually take the easy way out on work nights. Huge baking potatoes
>now roasting in the oven along with a Stouffer's spinach souffle.
>Ribeyes sitting in some Yoshi's sauce waiting to be grilled when
>David gets home from work.
>
>I rarely put much effort into M-F meals becuase of out disparate
>schedules. I'm up at 4:30 to get ready for work while David doesn't
>begin work until 11: a.m. and gets home aboaut 8:00 p.m. I have
>plenty of time to cook when I get home, but would rather spend most
>of that time relaxing. It's not long after we eat that I need to go
>to bed.

Yoose see rib steak dinner, I sure don't. What yoose wanna bet these
two miscreants will be doing tube steak w/vaselene au jus.

"Wayne Boatwright" > wrote in message
. 190.14...
> On Wed 08 Dec 2010 06:45:30p, Julie Bove told us...
>
>>
>> "Bob Terwilliger" > wrote in message
>> b.com...
>>> Roast capon stuffed with brown rice and wild rice
>>> Capon gravy with Madeira and chanterelles
>>> Steamed green beans
>>> Trader Joe's tomato-and-red-pepper bisque
>>> Artisanal bread
>>
>> *sigh*
>>
>> I'll probably open a can of something. Had enough leftover turkey
>> and mashed potatoes (it was fresh, not left from Thanksgiving) for
>> daughter to eat. I'm on my own.
>>
>>
>>
>
> I usually take the easy way out on work nights. Huge baking potatoes
> now roasting in the oven along with a Stouffer's spinach souffle.
> Ribeyes sitting in some Yoshi's sauce waiting to be grilled when
> David gets home from work.
>
> I rarely put much effort into M-F meals becuase of out disparate
> schedules. I'm up at 4:30 to get ready for work while David doesn't
> begin work until 11: a.m. and gets home aboaut 8:00 p.m. I have
> plenty of time to cook when I get home, but would rather spend most
> of that time relaxing. It's not long after we eat that I need to go
> to bed.

I normally plan my meals out for the week. But this week has been odd. We
went out to eat last night so no leftovers there. Tomorrow we'll both have
chicken nuggets. I don't do those often because they are the allergen free
kind and they are expensive. But very convenient!

On Wed, 8 Dec 2010 17:45:30 -0800, "Julie Bove"
> wrote:

> I'll probably open a can of something. Had enough leftover turkey and
> mashed potatoes (it was fresh, not left from Thanksgiving) for daughter to
> eat. I'm on my own.

I made chicken and rice (no canned soup) with broccolini on the side.

--

Never trust a dog to watch your food.

On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
> wrote:

> I normally plan my meals out for the week.

Do you really "plan" or do you just buy ingredients and see what
transpires? I can't say "I'm going to have this with that" because it
never works out that way. For instance I bought broccolini thinking I
would have with last night's steak, but I grilled corn on the cob
instead.

--

Never trust a dog to watch your food.

On Dec 8, 1:22*pm, Sqwertz > wrote:
> On Wed, 8 Dec 2010 10:25:11 -0800, Bob Terwilliger wrote:
> > Roast capon stuffed with brown rice and wild rice
> > Capon gravy with Madeira and chanterelles
> > Steamed green beans
> > Trader Joe's tomato-and-red-pepper bisque
> > Artisanal bread
>
> How much do you pay for Capon? *The only place I can find them
> they're $6/lb (about $40). I'd rather buy a goose or 3 ducks.

oh **** it they are twelve dollars a pound and i want to choke that
duck

"projectile vomit chick" > wrote in message
...
> On Dec 8, 1:22 pm, Sqwertz > wrote:
>> On Wed, 8 Dec 2010 10:25:11 -0800, Bob Terwilliger wrote:
>> > Roast capon stuffed with brown rice and wild rice
>> > Capon gravy with Madeira and chanterelles
>> > Steamed green beans
>> > Trader Joe's tomato-and-red-pepper bisque
>> > Artisanal bread
>>
>> How much do you pay for Capon? The only place I can find them
>> they're $6/lb (about $40). I'd rather buy a goose or 3 ducks.
>
> oh **** it they are twelve dollars a pound and i want to choke that
> duck

Well, we know you've choked a few chickens in your day.

On 09 Dec 2010 04:46:47 GMT, Wayne Boatwright
> wrote:

> I learned years ago not to give up what I want, but I also always make
> sure he has something he likes.

You're very thoughtful, Wayne! That's why your relationship has had
such a long run.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
> > wrote:
>
>> I normally plan my meals out for the week.
>
> Do you really "plan" or do you just buy ingredients and see what
> transpires? I can't say "I'm going to have this with that" because it
> never works out that way. For instance I bought broccolini thinking I
> would have with last night's steak, but I grilled corn on the cob
> instead.

I plan right down to the last ingredient. I don't like having extra food.

"Wayne Boatwright" > wrote in message
. 190.14...
> On Wed 08 Dec 2010 09:29:57p, sf told us...
>
>> On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
>> > wrote:
>>
>>> I normally plan my meals out for the week.
>>
>> Do you really "plan" or do you just buy ingredients and see what
>> transpires? I can't say "I'm going to have this with that"
>> because it never works out that way. For instance I bought
>> broccolini thinking I would have with last night's steak, but I
>> grilled corn on the cob instead.
>>
>
> I don't know about Julie, but I do buy food items with specific
> combinations in mind and it usually works out that way. There are
> nights, though, that I just don't want to cook so will take something
> out of the freezer that I had previously cooked and portioned out and
> frozen.

I have a little bit of stuff in the freezer but mainly my spare food is
canned.

Julie Bove > wrote:

>"sf" > wrote in message

>> On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"

>>> I normally plan my meals out for the week.

>> Do you really "plan" or do you just buy ingredients and see what
>> transpires? I can't say "I'm going to have this with that" because it
>> never works out that way. For instance I bought broccolini thinking I
>> would have with last night's steak, but I grilled corn on the cob
>> instead.

>I plan right down to the last ingredient. I don't like having extra food.

Me too... if I think about it, and execute according to plan, I like
having just enough ingredients to prepare what I need to prepare.

My companion is the opposite, often: buying more than is needed with
the idea of freezing some of what is left over; or conversely, not
using the entire amount of an ingredient when preparing something.

Fortunately we have learned to live with each other despite this.


Steve

"Wayne Boatwright" > wrote in message
. 190.14...
> On Wed 08 Dec 2010 09:04:35p, Julie Bove told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> . 190.14...
>>> On Wed 08 Dec 2010 06:45:30p, Julie Bove told us...
>>>
>>>>
>>>> "Bob Terwilliger" > wrote in message
>>>> b.com...
>>>>> Roast capon stuffed with brown rice and wild rice
>>>>> Capon gravy with Madeira and chanterelles
>>>>> Steamed green beans
>>>>> Trader Joe's tomato-and-red-pepper bisque
>>>>> Artisanal bread
>>>>
>>>> *sigh*
>>>>
>>>> I'll probably open a can of something. Had enough leftover
>>>> turkey and mashed potatoes (it was fresh, not left from
>>>> Thanksgiving) for daughter to eat. I'm on my own.
>>>>
>>>>
>>>>
>>>
>>> I usually take the easy way out on work nights. Huge baking
>>> potatoes now roasting in the oven along with a Stouffer's spinach
>>> souffle. Ribeyes sitting in some Yoshi's sauce waiting to be
>>> grilled when David gets home from work.
>>>
>>> I rarely put much effort into M-F meals becuase of out disparate
>>> schedules. I'm up at 4:30 to get ready for work while David
>>> doesn't begin work until 11: a.m. and gets home aboaut 8:00 p.m.
>>> I have plenty of time to cook when I get home, but would rather
>>> spend most of that time relaxing. It's not long after we eat
>>> that I need to go to bed.
>>
>> I normally plan my meals out for the week. But this week has been
>> odd. We went out to eat last night so no leftovers there.
>> Tomorrow we'll both have chicken nuggets. I don't do those often
>> because they are the allergen free kind and they are expensive.
>> But very convenient!
>
> I plan and shop for the week, too, but not a specific menu for a
> specific day. I just know that each day will have a planned meal.
> Neither of us like leftovers, so I cook only enough that we can eat
> in one meal. The only things I make in quantity are those like
> chili, pasta sauce, stews, lasagne, stuffed cabbage, etc., and I cook
> those on weekends. We will have one meal of it and then freeze the
> rest in portions for other meals at a different time.

I do specific meals for specific days. We don't like leftovers but since
daughter eats dinner at the dance studio often, I do plan some for those.
>
> I often have to plan on two different meals at the same time as David
> is very picky and won't eat many of the things I'd like to have. I
> learned years ago not to give up what I want, but I also always make
> sure he has something he likes.

I have to do the same. When husband is home, sometimes three.

On Wed, 8 Dec 2010 22:46:30 -0800, "Julie Bove"
> wrote:
>
> "sf" > wrote in message
> ...
> > On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
> > > wrote:
> >
> >> I normally plan my meals out for the week.
> >
> > Do you really "plan" or do you just buy ingredients and see what
> > transpires? I can't say "I'm going to have this with that" because it
> > never works out that way. For instance I bought broccolini thinking I
> > would have with last night's steak, but I grilled corn on the cob
> > instead.
>
> I plan right down to the last ingredient. I don't like having extra food.
>
I can agree with the no extra food part (waste not want not), but I
just can't be limited to certain preconceived recipes and/or what
accompanies them. My mood changes by the hour, not just daily. What
I wanted to make yesterday isn't necessarily what I want to prepare
today. I find 3 days worth of ingredients (plus a few extras in the
vegetable drawer) keeps me going for 5.... sometimes longer.

--

Never trust a dog to watch your food.

On Wed, 08 Dec 2010 22:56:09 -0800, Christine Dabney
> wrote:

> Me, I love having a full pantry to cook from... It is rather
> freeing..
> I could probably make a dinner with what I usually have in my pantry,
> and fridge and freezer. I like it that way... Or making a dinner
> with just needing to get one ingredient...
>
> Believe it or not, it does save money this way. And the quality can
> be quite high. And it can lead to improvisation.

I completely agree with your POV, Chris! I love having staples on
hand. It's a PITA to have to go out to get staples like carrot or
onion (or garlic) when deciding what to cook. I was horrified last
weekend that I didn't have Dijon or at least a whole grain mustard (I
only had sweet/hot mustard and ballpark style) because I wanted to
make a Caesar salad dressing.

It's enough to drive anybody into a restaurant.

--

Never trust a dog to watch your food.

On Wed, 8 Dec 2010 22:51:39 -0800, "Julie Bove"
> wrote:

> I do specific meals for specific days.

Please don't tell me that you make the same meal every Wednesday! If
it's Tuesday, it must be Belgian waffles and Thursday is taco night.
:/

--

Never trust a dog to watch your food.

Christine Dabney > wrote:

>On Thu, 9 Dec 2010 06:49:13 +0000 (UTC), (Steve

>>Me too... if I think about it, and execute according to plan, I like
>>having just enough ingredients to prepare what I need to prepare.

>>My companion is the opposite, often: buying more than is needed with
>>the idea of freezing some of what is left over; or conversely, not
>>using the entire amount of an ingredient when preparing something.

>Me, I love having a full pantry to cook from... It is rather
>freeing..
>I could probably make a dinner with what I usually have in my pantry,
>and fridge and freezer. I like it that way... Or making a dinner
>with just needing to get one ingredient...

I'm in favor of a pantry well-stocked with staples; it's mostly the
fresh veggies and protein ingredients that we buy day-by-day.
But there are a few exceptions even there (canned tuna is a standby
for me).

But we don't often keep meat/fish in the freezer ready to use. Too
many opportunities to buy it locally on a moment's notice.

>Believe it or not, it does save money this way. And the quality can
>be quite high. And it can lead to improvisation.

I can see where there could be some savings from stocking more
than we typically do.

And I wish I had had some ground pork on hand in the freezer last
Monday. We needed it for stuffing, but when we went to Berkeley Bowl,
we found they completely do not carry free-range ground pork (or
any free-range pork). Who woulda guessed. We have to make a separate
trip to El Cerrito Natural Grocery.

Steve

"Christine Dabney" > wrote in message
...
> On Thu, 9 Dec 2010 06:49:13 +0000 (UTC), (Steve
> Pope) wrote:
>
>
>>>> Do you really "plan" or do you just buy ingredients and see what
>>>> transpires? I can't say "I'm going to have this with that" because it
>>>> never works out that way. For instance I bought broccolini thinking I
>>>> would have with last night's steak, but I grilled corn on the cob
>>>> instead.
>>
>>>I plan right down to the last ingredient. I don't like having extra
>>>food.
>>
>>Me too... if I think about it, and execute according to plan, I like
>>having just enough ingredients to prepare what I need to prepare.
>>
>>My companion is the opposite, often: buying more than is needed with
>>the idea of freezing some of what is left over; or conversely, not
>>using the entire amount of an ingredient when preparing something.
>>
>>Fortunately we have learned to live with each other despite this.
>
> Me, I love having a full pantry to cook from... It is rather
> freeing..
> I could probably make a dinner with what I usually have in my pantry,
> and fridge and freezer. I like it that way... Or making a dinner
> with just needing to get one ingredient...
>
> Believe it or not, it does save money this way. And the quality can
> be quite high. And it can lead to improvisation.

I keep plenty of things in my pantry and I can make a meal of them if need
be. But I don't like to buy a lot of fresh meat and veggies. I prefer to
buy only what I need. I used to throw out a LOT of food. I try not to do
that now.

"sf" > wrote in message
...
> On Wed, 8 Dec 2010 22:46:30 -0800, "Julie Bove"
> > wrote:
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >> I normally plan my meals out for the week.
>> >
>> > Do you really "plan" or do you just buy ingredients and see what
>> > transpires? I can't say "I'm going to have this with that" because it
>> > never works out that way. For instance I bought broccolini thinking I
>> > would have with last night's steak, but I grilled corn on the cob
>> > instead.
>>
>> I plan right down to the last ingredient. I don't like having extra
>> food.
>>
> I can agree with the no extra food part (waste not want not), but I
> just can't be limited to certain preconceived recipes and/or what
> accompanies them. My mood changes by the hour, not just daily. What
> I wanted to make yesterday isn't necessarily what I want to prepare
> today. I find 3 days worth of ingredients (plus a few extras in the
> vegetable drawer) keeps me going for 5.... sometimes longer.

Well I have food allergies and diabetes. So eating what I want
is...well...pretty much never.

"sf" > wrote in message
...
> On Wed, 8 Dec 2010 22:51:39 -0800, "Julie Bove"
> > wrote:
>
>> I do specific meals for specific days.
>
> Please don't tell me that you make the same meal every Wednesday! If
> it's Tuesday, it must be Belgian waffles and Thursday is taco night.
> :/

Nope. We've covered this before. But our range of meals is rather limited
given our food allergies, diabetes and overall pickiness with food.

On 12/8/2010 11:29 PM, sf wrote:
> On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
> > wrote:
>
>> I normally plan my meals out for the week.
>
> Do you really "plan" or do you just buy ingredients and see what
> transpires? I can't say "I'm going to have this with that" because it
> never works out that way. For instance I bought broccolini thinking I
> would have with last night's steak, but I grilled corn on the cob
> instead.
>

I actually sit down every pay period, which is every two weeks, and plan
menus for every day. This month I actually did it for the whole month
with the exception of the 24th, 25th and 31st. Then I write out a
shopping list. I have to watch closely for budget reasons. We eat
really well that way...if I just went to the store every day or every
other day like a lot of my friends, I'd spend triple.

--
Currently reading: It's finals, what do you think I'm reading?

Steve asked:

> How much do you pay for Capon? The only place I can find them they're
> $6/lb (about $40). I'd rather buy a goose or 3 ducks.

It was 99 cents per pound! I have no idea why it was going for such a low
price. I bought it at my local Safeway, and they don't always carry capon,
so it was probably mismarked.

Bob

On Wed, 8 Dec 2010 20:40:23 -0800 (PST), projectile vomit chick
wrote:

> On Dec 8, 1:22*pm, Sqwertz > wrote:
>> On Wed, 8 Dec 2010 10:25:11 -0800, Bob Terwilliger wrote:
>>> Roast capon stuffed with brown rice and wild rice
>>> Capon gravy with Madeira and chanterelles
>>> Steamed green beans
>>> Trader Joe's tomato-and-red-pepper bisque
>>> Artisanal bread
>>
>> How much do you pay for Capon? *The only place I can find them
>> they're $6/lb (about $40). I'd rather buy a goose or 3 ducks.
>
> oh **** it they are twelve dollars a pound and i want to choke that
> duck

Crystal Palace?

-sw

On Wed, 8 Dec 2010 20:40:23 -0800 (PST), projectile vomit chick
wrote:

> On Dec 8, 1:22*pm, Sqwertz > wrote:
>> On Wed, 8 Dec 2010 10:25:11 -0800, Bob Terwilliger wrote:
>>> Roast capon stuffed with brown rice and wild rice
>>> Capon gravy with Madeira and chanterelles
>>> Steamed green beans
>>> Trader Joe's tomato-and-red-pepper bisque
>>> Artisanal bread
>>
>> How much do you pay for Capon? *The only place I can find them
>> they're $6/lb (about $40). I'd rather buy a goose or 3 ducks.
>
> oh **** it they are twelve dollars a pound and i want to choke that
> duck

What were you wearing when you posted that?

-sw

>On 12/8/2010 11:29 PM, sf wrote:
>> On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
>> > wrote:
>>
>>> I normally plan my meals out for the week.
>>
>> Do you really "plan" or do you just buy ingredients and see what
>> transpires? I can't say "I'm going to have this with that" because it
>> never works out that way. For instance I bought broccolini thinking I
>> would have with last night's steak, but I grilled corn on the cob
>> instead.

I do both... some meals are well planned in advance but only because
they require a few special components, but I always keep a well
stocked larder so most are well planned on the spur of the moment.
Except for special occasions (holidays/company) I rarely plan more
than 48 hours in advance, no more than is required to defrost
something... and even then I may change my mind and eat something
else... like two days ago I pulled out a family pack of skinless
boneless chicken titties to cook for dinner tonight... even though
they were almost fully defrosted this morning I awoke not feeling much
like cooking so tonight it will be canned salmon salad, tomorrow I'll
play schicken... my cats couldn't care less which one, they like both
equally well.

On Thu, 9 Dec 2010 07:35:14 -0600, Sqwertz wrote:

> On Wed, 8 Dec 2010 20:40:23 -0800 (PST), projectile vomit chick
> wrote:
>
>> On Dec 8, 1:22*pm, Sqwertz > wrote:
>>> On Wed, 8 Dec 2010 10:25:11 -0800, Bob Terwilliger wrote:
>>>> Roast capon stuffed with brown rice and wild rice
>>>> Capon gravy with Madeira and chanterelles
>>>> Steamed green beans
>>>> Trader Joe's tomato-and-red-pepper bisque
>>>> Artisanal bread
>>>
>>> How much do you pay for Capon? *The only place I can find them
>>> they're $6/lb (about $40). I'd rather buy a goose or 3 ducks.
>>
>> oh **** it they are twelve dollars a pound and i want to choke that
>> duck
>
> What were you wearing when you posted that?
>
> -sw

a straitjacket. (she has voice-to-text software, which helps explain the
punctuation.)

your pal,
blake

Julie Bove > wrote:

>I keep plenty of things in my pantry and I can make a meal of them if need
>be. But I don't like to buy a lot of fresh meat and veggies. I prefer to
>buy only what I need. I used to throw out a LOT of food. I try not to do
>that now.

Yep. In my experience, food gets thrown out because something perishable
has been purchased in a random quantity, as opposed to a quantity
planned to go into a specific meal. So, when purchasing perishables,
I really try to plan at that point.

Steve

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >> I normally plan my meals out for the week.
>> >
>> > Do you really "plan" or do you just buy ingredients and see what
>> > transpires? I can't say "I'm going to have this with that" because it
>> > never works out that way. For instance I bought broccolini thinking I
>> > would have with last night's steak, but I grilled corn on the cob
>> > instead.
>>
>> I plan right down to the last ingredient. I don't like having extra
>> food.
>
> I love having extras! It means we have lunch for the next day or
> something to put in the freezer for days when I'm too wiped to think
> about food.

I usually don't eat lunch and daughter doesn't eat much then either. She
has to take her lunch at 10:30 at school. So she just packs something like
a granola bar, apple slices or baby carrots.

I do have to plan for some extra meals on occasion because she does eat at
the dance studio and she doesn't always want a sandwich.

If I put something in my freezer, chances are it will stay in there until it
is so ancient nobody would want to eat it.

When my husband isn't home, most of the time nobody will eat the leftovers.
When he is home... There are no leftovers. Not for long anyway. And
that's part of the problem. We all need to lose weight. Which is one
reason why I try to make just enough for us for that meal. If there is no
extra, we can not go back for seconds. It's really the only thing I've
found that works for us.

I do keep plenty of things like baby carrots and apple slices in the house.
If someone is still hungry, they can eat those.

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> ravenlynne > wrote:
>
>> I actually sit down every pay period, which is every two weeks, and plan
>> menus for every day. This month I actually did it for the whole month
>> with the exception of the 24th, 25th and 31st. Then I write out a
>> shopping list. I have to watch closely for budget reasons. We eat
>> really well that way...if I just went to the store every day or every
>> other day like a lot of my friends, I'd spend triple.
>
> I've found that weekly or bi-weekly shopping and planning save us
> more money than just about anything else. I do watch sales and buy in
> season, but just going to the store with the big list helps a ton.

When I was single, I didn't keep a lot of food in the house. I worked long
hours and often ate my meals out.

When I did buy food, I would just buy whatever looked good. I can no longer
do that. I find it is vital to plan not only to save money but to ensure
balanced meals.

"Brooklyn1" <Gravesend1> wrote in message
...
>
>>On 12/8/2010 11:29 PM, sf wrote:
>>> On Wed, 8 Dec 2010 20:04:35 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> I normally plan my meals out for the week.
>>>
>>> Do you really "plan" or do you just buy ingredients and see what
>>> transpires? I can't say "I'm going to have this with that" because it
>>> never works out that way. For instance I bought broccolini thinking I
>>> would have with last night's steak, but I grilled corn on the cob
>>> instead.
>
> I do both... some meals are well planned in advance but only because
> they require a few special components, but I always keep a well
> stocked larder so most are well planned on the spur of the moment.
> Except for special occasions (holidays/company) I rarely plan more
> than 48 hours in advance, no more than is required to defrost
> something... and even then I may change my mind and eat something
> else... like two days ago I pulled out a family pack of skinless
> boneless chicken titties to cook for dinner tonight... even though
> they were almost fully defrosted this morning I awoke not feeling much
> like cooking so tonight it will be canned salmon salad, tomorrow I'll
> play schicken... my cats couldn't care less which one, they like both
> equally well.

Your cats assist with menu planning?

On Thu, 9 Dec 2010 23:50:56 -0500, Paco wrote:

> "Brooklyn1" <Gravesend1> wrote in message
> ...

>>
>> I do both... some meals are well planned in advance but only because
>> they require a few special components, but I always keep a well
>> stocked larder so most are well planned on the spur of the moment.
>> Except for special occasions (holidays/company) I rarely plan more
>> than 48 hours in advance, no more than is required to defrost
>> something... and even then I may change my mind and eat something
>> else... like two days ago I pulled out a family pack of skinless
>> boneless chicken titties to cook for dinner tonight... even though
>> they were almost fully defrosted this morning I awoke not feeling much
>> like cooking so tonight it will be canned salmon salad, tomorrow I'll
>> play schicken... my cats couldn't care less which one, they like both
>> equally well.
>
> Your cats assist with menu planning?

of course they do. they also instruct him on manners and morals.

your pal,
blake

"blake murphy" > wrote in message
. ..
> On Thu, 9 Dec 2010 23:50:56 -0500, Paco wrote:
>
>> "Brooklyn1" <Gravesend1> wrote in message
>> ...
>
>>>
>>> I do both... some meals are well planned in advance but only because
>>> they require a few special components, but I always keep a well
>>> stocked larder so most are well planned on the spur of the moment.
>>> Except for special occasions (holidays/company) I rarely plan more
>>> than 48 hours in advance, no more than is required to defrost
>>> something... and even then I may change my mind and eat something
>>> else... like two days ago I pulled out a family pack of skinless
>>> boneless chicken titties to cook for dinner tonight... even though
>>> they were almost fully defrosted this morning I awoke not feeling much
>>> like cooking so tonight it will be canned salmon salad, tomorrow I'll
>>> play schicken... my cats couldn't care less which one, they like both
>>> equally well.
>>
>> Your cats assist with menu planning?
>
> of course they do. they also instruct him on manners and morals.
>
> your pal,
> blake

Hmm, well what can you expect from cats.