Y'all Are Strange...

(Mamie's Recipe Binders and Assorted Cookbooks)

...because a surprising number of you want to know what's up with my menu planning. Okay, yes, I admit to menu-planning (hey, my mama did it when I was a kid). I finally have my organizational crap together enough (and enough recipes, and enough skills, and well-stocked-enough pantry) to select around 20 dinners each month that I plan to prepare. 20 is the number because the remaining nights are generally taken up by business travel, dinner at Wombat's or Chez Igor, or left-overs, or popcorn-for-dinner. I've managed to do this for the last 6 or 7 months pretty consistently, and to tell you the truth, it's like this giant burden of THINKING ABOUT WHAT TO DO ABOUT DINNER/OH CRAP NOTHING'S DEFROSTED-PREPPED-AVAILABLE has been miraculously lifted. Also, the local restaurants are getting FAR fewer of my slaved-for dollars - perhaps bad for the local economy, but good for my own fiduciary health.

When I pick the 20 I do it based on what's in the pantries and freezers, what's on sale, and what we might be craving. I try NOT to pick stuff that requires the purchase of special ingredients that will only every be used once (if you read my mother's blog, this was mentioned recently). I don't mind buying something that I can use in multiple dishes. Example: pure maple syrup. I admit, I like a little Log Cabin on my panqueques and wafflies; despite years of living practically steps away from the "Gourmet Ghetto" of North Shattuck Ave. in Berkeley, CA I never really converted to the pure maple thing (among other foodie failings).** However, I've got a couple of new and delicioso-sounding pork shop and chicken grillin' recipes that involve the use of maple syrup, and I know there will be other recipe opportunities down the road that will ultimately make this a worthwhile purchase.

**Disclaimer: I am not dissing the Berkeley gourmet scene. The Best. Meal. I. Ever. Ate. was at the famous Chez Panisse prix fixe dining room in about 1994. It involved peas (which I loathe), and many other vegetables, and I don't-even-know what sort of exotic meat delicacy and it was incredible. Alice Waters is a freakin' food genious. Alas, I am not Alice Waters, as you will see shortly.

Anyway, I pick the 20 or so dinners at the end of one month for the coming month and make sure to include any necessary items on my major monthly shopping list. I put the main dishes on a chart with the major ingredients listed, pull all the recipes from my main dish recipe binder, and then put it all into a different (cool, striped) binder. Every Sunday night I sit down with a little form for the coming week that has a space for each day (Mon - Sun) and decide what will be prepared each night (which main dish from the list, and whatever sides sound good). Obviously I look at personal/work calendars to account for evening events, social plans, etc. that impact the dinner experience. It takes about 5 minutes and gives me an enormous feeling of security and control (my favorite emotions!).

I am not a food blogger, nor a mommy-blogger, nor a organizational/productivity blogger. I'm not going to commit to doing a cool fancy weekly menu planning/recipe exchange thing here every week or month. I am, however, willing to share-as-I-go. So here's what you can have:

1. This week's menu with recipe sources, listed below.

2. A zip file with my August '09 plan and all recipes - leave a comment with your email, and I'll send it to you. There's probably a better way to do this, and I'll figure that out eventually, but right at this moment, that's what I can offer.

MENU FOR JULY 27 - AUGUST 2

Monday: Cheesy Hashbrown Chili (Niece and Nephew loved this)

Tuesday: Crockpot Chicken & Dumplings (I added some canned/frozen veggies to this)

Wednesday: Turkey Cheeseburger Cassrole (Niece and Nephew will be over for dinner)

Thursday: Homemade Pizza - I already have the sauce and dough in the freezer

Friday: Easy BBQ - I will be working late, running a training and prepping/loading equipment to leave for Up North on Sunday, so whoever is around can just toss a CostCo burger patty/hot dog/hot link (the Louisisana hot links from CostCo, which I LOVE, slathered with my homemade "fry" sauce!) on the grill and live it up.

Saturday: No plan yet, as not sure what we are doing this day. It will be my major monthly shopping day, so I may make something cool and elaborate and involving many fresh ingredients. I'll keep you informed.

Sunday: I'll be eating a Wendy's taco salad in my hotel room in Salt Lake. Everyone else can have leftovers/freezer meals (which are leftovers that have been frozen into individual portions for occasions such as this, or for lunches to take to work, or to feed Niece and Nephew when they are here).

Happy now? I am; I've got my plan for the month!