I don’t know what took me so long to figure this one out. It’s one of those things you keep hearing over and over again but don’t actually do. I finally did it.
I made a grocery list for the upcoming week. Lame.
Whatever The Boy and I eat for dinner usually gets packed as our lunches the next day. Because I’m cooking more Vietnamese food, I’m finding it difficult to figure out the noon meal for the following day. I’m sure there’s a way to enjoy some banh canh and papaya salad (“Don’t mind that smell. It’s just the fish sauce”) at work. But truthfully, I just don’t have the guts to do it. Case in point: I brought in a Tuperware full of udon noodles and tofu (recipe post to come) last week. My coworker looked it and said, “Spaghetti and chicken? Looks good, Di.” He gave me a disgusted look when I told him what it really was.
Now why the heck would I bother bringing in my Vietnamese leftovers?
So I made a list of food items for the week. And why wouldn’t you have a list? You know what you’re going to eat, will have ample time to prep it and won’t have to make multiple trips to the grocery store during the week.
I definitely should have done this sooner.