No. 4: The Fall Recipe Roundup: What to Make and How to Make it Happen
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As of yesterday, Fall is officially here, friends. I know Target and Hobby Lobby have been telling us it’s Fall for a solid two months, but now it’s real. One of the absolute best things about this season, in my humble (but correct) opinion, is the food. When I got married, I made it my mission to try to inject as much nostalgia into our lives as possible through the kitchen and I’ve held to that goal for 12 years strong. Fall means cornbread and chili and macaroni and apple crisp and pumpkin scones and oatmeal cookies and more squash than makes sense. The thing is, this is also our busiest season of the year—anyone else? The Summer to Fall schedule transition is the epitome of “0 to 100 real quick.”
Today, we’re going to talk in-depth about some tools that will take the edge off the beautiful marathon that is the stretch from October-December. We’re talkin’ meal prep, smart menu planning and a grocery system that helps us to meet our comfort/nostalgia, ease and budgetary goals.
I am not a Type A person. No, ma’am. By nature, I’m forgetful, I plan poorly, I procrastinate and so on. The thing about these traits is that they’re costly. When I fail to plan, I find it causes so much waste. Wasted time, wasted food, wasted energy. I’m also married to an organized man that loves a system, plan and predictable routine so I’ve been working towards these skills since I met him fourteen years ago.
There are a few things we need to consider when we’re planing our meals for the week and we can find the answer in three questions.
1. How can I prioritize my priorities here?
2. What does our schedule allow for this week?
3. What is realistic?
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