Being new to this whole foodstyle, I don’t have much to offer in the way of tips. I’ll be learning more this week than I share. But the pragmatist that lives in my head offers the following:

Make a plan
Write it down
Keep it

You’ve heard all about menu planning and making a grocery list and all that. It’s especially important when there are grains to be soaked or sprouted, things that need to ferment for three or four days, or dessert that needs to sit in the oven overnight. There’s few things more frustrating than needing 2 quarts of chicken stock for tonight’s soup and only having one at the ready.

I like putting my menus and daily prep in a calendar program on my computer. I can print it out daily or weekly and hang it on the fridge. When I’m in the kitchen doing dishes, I see I need to soak 2 cups of rice for the stuffed peppers tomorrow night, and it gets done.

But here’s a twist: instead of going to all that work and tossing it all at the end of the week, why not file it? If you ever have a day when you just aren’t going to get the menus made, you have a set already done. It’s all there, the prep work you need to do, the groceries to get and everything. Keeping these records on your computer will save paper, retrieval time and space.

Advertisement