Hate meal planning? Us too. That’s why we skip it in favor of a not-a-meal-plan, which involves figuring out where you want to turn to find dinner (pantry, fridge, freezer). As long as these are well-stocked, you can make a meal. In this short blog series, we describe what we do when we look in each of those places.
We also aim for a once-a-month pantry audit. Sometimes things end up in the pantry that just don’t make sense. (I said to buy “chilis,” but someone buys a can of beans in chili sauce. I convince myself I’m going to love lentils this time but bring them home and can’t persuade myself to actually cook them.) These inspire our Chopped nights. No, no one is allowed to make dinner out of stinky tofu, finger limes, smoked pork tails, and raspberry Toaster Strudels. Instead, a child works with a parent to make a meal out of what we have, working with flavor profiles we know that our family likes. Yes, this means a lot of variations of chili (because we have a lot of beans), grain bowls (Why did I buy millet?), and curry (because we almost always have coconut milk).
For some reason, Chopped and The Amazing World of Gumball are our go-to choices for watching TV in hotels. Anyone else reserve food-related TV for travel?