I’ve always shopped ahead. My kitchen typically busts at the seams with food, and skipping shopping for a week or two means the only thing we really run out of the gets desperate is milk and fruit. It’s worked well for me, and I don’t meal plan but cook out of the cabinets. I’ve tried meal planning, and think if I was consistent it would be fabulous but the fact that it took time each week/month to do means it fell by the wayside.
Yesterday, though, when I had 18 hours notice that Thanksgiving was just us at our house because our friends we’d planned to spend the day with were all sick, I’d never been so glad for my overstocked kitchen.
We had turkey, sweet potato casserole, mashed potatoes & gravy, cauliflower, cranberry sauce, pumpkin pie and cherry pie without a trip to the grocery store. In all fairness, I was planning to supply the turkey anyway, but it had come out of the freezer from a previous purchase too.
Next time I grumble at the amount of food on my food shelf, and how buying ahead creates bursting cupboards, I’m going to remember this. It was a pretty cool moment. Once in a blue moon I feel all organized and prepared.
Now, back to my regularly chaotic life. You know, that one that has us cancelling all school lessons planned for the day except math so that we can clean the house that contains more dirt from my garden-tunneling child than I care to admit.