callie said:
Wow, Katie, I'm impressed! Do you plan your meals by the day - or just a general plan of 90 different meals in a quarter? And if you plan by the day...do you stray from the plan?
There are 90 different meals per quarter. Except, April is our "E" month. We rate our recipes. The highest rating is an "E," which stands for "excellent." In order to earn this rating, the dish has to be relatively easy to prepare (although, sometimes, complexity is excused due to the final "wow" end product), pleasing to the eye, tasty, and if it is something we would gladly serve to company. We're in the throes of this year's E dishes and havin' a ball.
I plan my menus with an eye to using seasonal and readily available ingredients and rarely stray from what I've planned. If the recipe makes more servings than we feel we can eat, I will make it and freeze half for a busy day sometime down the line or have it ready to bring to a friend who is feeling down, etc.
I take into account different holidays and try to showcase meals that "celebrate" them. I've been planning my menus like this for years and have found great comfort in knowing what will be cooked and when.
Most of the time, I will chop/cut whatever ingedients needed for the day's dish in the morning and have them ready for when dinner's prepared in the evening. Kind of an advance mies en place.
My whole process saves me money and time, both of which are valuable to me. Buck will tell you I'm the cheapest you-know-what in the Universe.