Planning to Plan
Tuesday 01.06.09A brief moment of silence: one child has returned to school, another child has a pacifier in mouth since he’s (I’m) not ready for a nap until the return of the other child, and Rick Steve’s show about Wales and Scotland is winding down. Time for a breather.
When the family and I descended upon my parents, my mother asked me if I had any goals for the week. My thoughts: sketch out potential garden ideas for the summer; explore the realm of home organization. I did neither. Well, Mama sent me home with a gardening book, and I’ve been reading blogs about home organization and emergency preparedness. But as with so many New Year’s resolutions, I find it hard to move from the prep stage to actually implementing anything. My life is kinda like a Food Network show with all the bowls prepped and stations ready, but lacking that Dynamic Personality to whirl them into something “oh so delicious and tasty!” (as JJ likes to comment about his bagel pizza with the cheese and pepperoni taken off. Yes, that would be a spaghetti sauce bagel: yum). I think I get hung up on the whole Dynamic Personality to mix and create: I’m looking for the Next Food Network Star, but in reality just need a short-order cook to come kick me into gear: something’s gotta be better than nothing.
So I did move from planning to doing in one realm of my life: meal planning (and I wonder why the food illustration came to me so readily? :)). JJ and I were gifted a Kids in the Kitchen cookbook at Christmas time. Technically it came in *my* stocking, but I shelved it with the rest of the kids books in hopes that JJ would find some recipes he’d like to try that would expand his palate beyond bread and cheese . . . or just bread. Of course, the first recipe he came upon that we tried was a candy cane parfait - not necessarily the odessey of flavor tasting I had in mind, but it was a start (short-order cook, short-order cook).
On Sunday night I realized I hadn’t been on a real grocery shopping trip in about three weeks. The last time I forged to the store, I had to drive through ginormous snow potholes to find out that the store had no eggs, practically no bread, but an abundance of non-professional shoppers wandering the isles, particularly those who required the use of the really slow and really wide scooter grocery carts that cannot be easily passed. It was not pretty. So, having gotten past that experience (mostly), I started crafting a list of food stuffs. Then I realized, hey: I could actually be intentional about this. I mean, some people plan out their meals every week! And grocery shop to that! And stick to it! And actually know the answer to, “What are we having to eat?” beyond, “I dunno: bread?”
I’ve tried to meal plan in the past, but my Next Food Network Star always gets in the way. “Let’s make it ethnic! From different countries each night! And healthy! And low-carb! And from all these cookbooks! With lots of ingredients! That will only ever be used in this once dish, but now you have an entire bag full of corriander seeds that you’ll never ever use again! And keep it within a budget! And make it oh so pretty and appetizing! And local! And organic! And under thirty minutes! And . . .” Finally, on Sunday night, I slammed the dressing room door on my little NFNPrimadona and let in Vinnie, the short-order cook.
Vinnie cooks from one cookbook a week: less choices create less of a deer in the headlight situation. This week, since it’s Vinnie’s first week and all, Vinnie is cooking from one children’s cookbook. The recipes are simple; the children can participate; and Vinnie can get a lay of the land. And Vinnie’s already thinking ahead, planning on using recipes from this site for the next week: a little more variety, but still very kid-friendly, which also helps the kids get to know Vinnie and not throw food back in his face (which he minds less that the NFNS: her feelings get hurt quite easily). We want everyone to be friends: please.
This week’s menu looks as such:
Breakfast
- French Toast Sticks
- Pancakes, cheese
- Jam Muffins, eggs
- Leftover breakfasts (it’s Bible Study morning: only time to throw food down the hatch in between getting dressed at the breakfast table)
- Banana Split Surprise
- Overnight Coffee Cake
- Leftover breakfasts
Lunch
- Cheesy quesadillas, apples
- Bagel pizzas, carrots, raisins (missed out on the other stuff: JJ had friends over. Well, the big kids got pizzas, and the little kids got raisins, so it all evens out)
- Grilled cheese, pineapple
- PB & J, banana (lunch in the car on the way to school: must be portable and known to be acceptable)
- Tortilla roll-ups, Cream Cheese Fruit spread with fruit
- English muffin pizzas, applesauce
- Leftovers
Dinner
- Fiesta Nachos, salad, bananas
- Spaghetti pie, applesauce, bread
- Baked mac’n'cheese, green beans
- Leftovers
- Chicken Bites, Baked Fries
- Chili (slow cooker, just cause I’m craving it), bread
- Waffles (potentially a Sunday-night tradition: start the week off carb-happy)
It’s not totally well-rounded, but Vinnie learned a lot of chefing from his whole-grain relatives, and he’s making substitutions. You would think it’s an easy transition to make for the little people, but when you wake up each day to PB&J, even something like French Toast Sticks can be hard to stomach.
I would let you know how we’re doing, except that Vinnie has inspired Abe to do his own chefing which consisted of throwing the full cat food bowl into the full cat water bowl, and I have a bit of washer-girl duty to put in: sigh.





