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Planning ahead

June 25, 2008 - Kathie Evanoff
Some days are busier than others and Tuesday is the busiest for me. Much of my work throughout the week comes to a head on Tuesday, where it is all brought together for publication. It is also the day I tie up any loose ends and catch anything that might have gone missing up to that point. It is, basically, my finish line. As a result, I sometimes start that day quite a bit earlier than most and that means I have to be on my toes, especially when planning meals. Meal planning is probably my biggest problem. While my husband does much of the cooking in our house, on most days we have a telephone conversation that goes something like this: “What do you want for dinner?” “I don’t know, what do you want?” “I don’t know, I haven’t given it much thought.” And we go on to do a bit of brainstorming, complete with mental pictures of what is in the freezer and if a trip to the store is needed. I have always envied people who can plan every weekday meal in advance and stick to their plan. In our house, plans have a way getting changed on a daily basis for one reason or another. We often found our menu too restrictive or we didn’t consider having enough time to prepare what we had chosen, or we just didn’t feel like cooking whatever was on the list for that day. So instead, we tend to play it more by ear and continue to have the same daily conversation. Tuesday morning, being busy, left with only enough time to toast a couple slices of homemade bread and spread on some low-sugar strawberry jam. I finally had the peach I had saved from Monday and a cup of tea with sugar. I also had a half hard-cooked egg left from the Monday’s salad, so I tossed that on my plate for a bit of protein to start my day. Lunch was at the office at my desk. A few us decided to order out, so I opted for an unusual salad from a local eatery. It was a Parisian salad complete with berries and a wedge of brie cheese as well as a slice of Italian bread. It was served with a wonderfully tart champagne vinaigrette dressing. I had half of the salad and about two tablespoons of the vinaigrette along with a diet drink. Because of the busy day, I didn’t manage to squeeze in an afternoon snack, but my husband had whipped up a pot of potato/hot dog soup. This was a famous soup from his childhood that his father would make when it was getting close to grocery day and there wasn’t much left in the pantry or refrigerator. I accompanied the soup with more of the homemade bread and it kept me full the rest of the night.


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Breakfast: 2 ounces grains; ½ ounce meat; 1 cup fruit; 160 discretionary calories (sugar in jam, tea and butter on toast) Total breakfast calories, 375