My perception of home cooking has changed a lot since I was a child. When I hear the term “home cooking”, I still get the instant flash of a Donna Reed type in a red and white checkered apron over a crinoline skirt, pearls reflecting soft dining room light as she serves her perfectly cooked roast with a sparkly *ting* on her toothy smile.
If you asked that woman on a Sunday what she was making for dinner the next Thursday, she would likely have an answer. These women still exist, they are my fiance’s mother – who would know how to answer that question, and does serve dinner with a smile (just in modern clothes and less sexism swirling in the air) nightly.
My generation, however, is more non-committal, more flexible and spontaneous. If you ask us what is for dinner on Thursday we probably have no idea. Or a generic response like “something good”. We are the quick fix society that our parents and grandparents have ushered us into with processed fast foods – starting with the TV dinner. We are the end of the red checkered apron string.
In an effort to modernize the theory of planing your meals for the week, I present a fun and more accommodating option for the modern society person who wants to both save time and create tasty meals with produce/be a part of a CSA/try new things. Make a weekly or bi weekly menu. Sit down on the day you get your CSA/visit your local market, and let your imagination go nuts with the bounties of your harvest.
Type it up and print it out, or write in on the note pad on the fridge. My menus are composed of the same categories every time: Breakfast, Lunch, Meat, Vegetarian, From the Sea and Sides. I keep a running word document, so that the standards always remain (red beans and rice, vegetarian burritos, omelets, pesto etc.) on the list, and I just update the things I don’t replenish or replace. I print bi-weekly and just cross things out as they become non-options. Trouble with ideas? Google your ingredients and get inspired. Make 3 different recipes for the salmon you have so that when you look at your menu, you get the fun of choosing like you would at a restaurant. It allows you preparedness with flexibility – a modern touch for the non-committal or spontaneous chef.
My fiance will tell you he is spoiled for this, which maybe he is, but I see it is a practical way to know what you are eating for the week. I come home from work, I don’t feel like thinking about cooking – I just want to cook. I pass the menu off, he narrows to the things that sound good, and boom I am in the kitchen and ready to go – a.k.a. Kelyn’s fast food. No time squandered on a week night, decision made, tasty home cooked food on the table with speed – hold the crinoline and pearls.