On leftovers, menu-planning and how not to roast parsnips

I can’t see how menu planning is supposed to work.

The idea is great – decide what you’re going to eat when and then buy the ingredients for those meals. Super. You don’t buy ‘extras’ or ‘rubbish’, you have a plan so you don’t have to decide what you’re going to cook when you’re too tired to think, you have everything you need when you need it, you have balanced meals and balanced weeks, and all manner of other delightful benefits.

My problem is what happens when life strikes?

Like last Sunday when I just wasn’t hungry, or when things work out differently to the way I thought they would. What happens to the food planned for those days? Do you shift everything along a day (ie, Sunday’s dinner is then eaten on Monday)? But what if you have to make something easy on Monday so you can go out? Do you wait until Thursday when you have time? Leaving all the ingredients until then might mean they go mouldy in the meantime and you’re no better off than with no plan. Do you ignore Sunday altogether and carry on with Monday as per plan? Sunday’s food is then effectively scrapped before it’s had a chance to think about mould.. Do you incorperate the ingredients in the rest of the plan, thereby in effect replanning the week (making the first plan redundant)?

As I said, I haven’t figured it out yet. I try to buy things I can use in more than one meal and then use them up as and when, preferably before they run (or ooze) away of their own accord.

Whatever. I still had parsnips in my fridge from an idea I’d had a week ago. Parsnips are pretty rare over here and one of my favourite vegetables. Occasionally they’re to be found in fruit&veg shops, but they’re certainly not as widespread as in the UK. I found these in a supermarket which really surprised me. I would hate for them not to be eaten, but I somehow hadn’t got round to doing anything with them.

This evening was a stay-at-home kind of evening so I decided to grill them. It’s like roasting only quicker. And more exciting if you use baking paper. I am incredibly lazy as far as washing up goes.

What’s left of the paper..

However, I don’t think there’s a way around washing the tray when grillling. I set my oven on fire while putting the tray-with-paper-and-parsnips-on in it.

I decided washing the tray was marginally better than burning down the house (MY HOUSE!) and took what was left of the greaseproof paper off the tray. I added some peppers, cheese and ham, waited for just the right degree of burnt and settled down to a feast.

🙂

0 Replies to “On leftovers, menu-planning and how not to roast parsnips”

    1. So, assuming I’d had a menu plan, I should have cooked -despite not being hungry- and then frozen it? I guess that would’ve worked. What about if I’d been spontaneously invited away for the weekend?

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