• way too much eating out (SO rough on the wallet, not to mention the waistline)
• little to no meal planning or sticking to the meal plan
• deterioration in the no-bringing-gluten-into-the-house practice
• less general/overall rhythm to the day
• more stress/anxiety due to all the above
Yet, some clarity. When I thought about meal planning for this week, I recognized that between Gem's mystery "not feeling well" which I will be hitting head on (done waiting it out) and Cap's hosting-in-every-way-except-they-won't-be-sleeping-here of two Japanese professors (they arrived today and leave next weekend), I needed to balance out nourishment with convenience. I must assume limited time/energy/attention for cooking.
There will be hot dogs and Alphatots. Trying my hand at making the meat sauce from Against All Grain (Nom Nom Paleo's photos of the sauce are divine...click the link!) will wait while I serve up good ol' Amy's Family Marinara mixed with ground meat, again. One of my goals this Fall, to test cook and taste test some grain- and/or gluten-free kid classics like pizza, mac and cheese and pancakes will also wait.
Putting the groceries away today, I noticed the pantry and freezer were bursting at the seams. Time to declutter/cook down. I realized they contained some good and interesting stuff. Inspired, I made a list. By next week's food shopping, I will devise a meal plan that utilizes most, if not all of these ingredients:
rice vermicelli
dulse flakes
nutritional yeast
beef broth
jasmine rice
kelp noodles
green chiles
sardines
anchovies
ground Mangalitsa pork
pastured turkey sausage
pastured chicken livers
pastured ribeye steak
Peace and love.
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