These are a great start, but I’d also like to reiterate some of the tips we’ve talked about in our modern menu building miniseries.
1. Know thine habits. By anticipating your hunger patterns and outside buying triggers, you can more effectively plan to have the food you want to be eating on hand instead of ducking in, grabbing fast food, and not eating the food you already have in your fridge.
2. Take stock of what you already have. Raid the fridge and, while you’re at it, make sure food is where you can see it. Nothing worse than finding two rotting halves of an onion. Look through your pantry, too. A great tip from Vintage Eater, vintagejenta, is to put your grains and beans into air-tight, clear glass jars. Again, if you can see it, you’ll use it.
4. Figure out what you can buy on sale. It’s about being flexible and also, about knowing what you regularly eat week after week. Watch for those items (or those type of items) while perusing sales flyers. Also, bear in mind what you already have, so that you can pick up additional items to supplement.
5. When you’re done, write a menu. I always play a game with myself to see how much existing stuff I can use up while bringing in as few new items as possible. An empty fridge can be a good thing sometimes, folks, though if you asked 8 year-old Jenny that same question, you’d hear a totally different answer.
If you can plan ahead and organize what you already have, you’ll find that you waste less food and eat a whole lot better.
Next Saturday is our vintage Christmas cookie swap here in Boston and we’re encouraging Vintage Eaters elsewhere to host their own, so for all of our posts this coming week, we’ll provide old recipes that you can use for your own baking. Thanks for reading.