Since changing my diet, I have been forced to be more thoughtful about grocery shopping and cooking in general. I noticed this most once the farmer’s market started. My carefully laid plans could be ruined by a nice bundle of asparagus I couldn’t resist out of a cute stall. I had to relearn flexible grocering habits that I abandoned in order to stay pescetarian. I had learned to avoid old temptations out of habit, and this became a useful trait.
I still make a list, but anymore it can be very bare bones. I plan a few meals, usually things for the blog, and I decide on the rest of the week from there. This way, I don’t feel bad for picking up new things at the farmer’s market. Below is an example of a usual list.
I decided that I need to cook 4 things FOR SURE this week, one of them being for the Cookbook of the month. There are a lot of things I need to get for it, mostly pantry staples I lacked. Those will come in handy for any spur of the moment meals that I haven’t planned. Same goes for the fresh herbs the farther you go down the list.
Some things are missing from the list, but that’s usually when I already have them in my cupboard. You’ll notice shrimp is only listed once, and I have two shrimp recipes on my list. I have a bag in my freezer waiting for use. I also didn’t get any noodles for my Thai shrimp because I have a veritable treasure trove of soba and udon noodles in my pantry to choose from. When I’m really getting ready for the week ahead, I look at my pantry to help guide my shopping.
This is my way going forward. One recipe from a cookbook a week and usually one new one from pinterest help guide my eating choices through the week. A good ol’ standby or two fill the rest of the space and give me days to experiment.
An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.
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