Meal Plan

For posterity's sake, here's the routine we've settled into in our household to feed our growing army in the midst of a pandemic and with two working parents.

We'll actually start our week on Thursday morning, when Amy is up early making two or three dishes.  Heavy in her rotation are things like casseroles, meatloaf, and slow cooker chicken.  This bounty is usually good for two or more dinners.

My shift in the kitchen is Saturday morning, when I scare up a myriad of breakfast foods and other items.  I almost always make bacon, grilled cheese sandwiches, and pancakes.  What else is happening concurrently depends in part on what's on sale that week at the grocery store (which I go to on either Thursday or Friday mornings), and ranges from salad and broccoli to frozen pizza and ramen.

Between those two cooking marathons, we're usually good for the weekend and into the start of the work week.  At some point in there, we'll make it back to Thursday by ordering out.  This doubles as a tiny way to support a local business, and due to the embarrassment of options in our neighborhood, we haven't had to go back to the same place twice even though we've been at it for over four months.  Ethiopian?  Lebanese?  Indian?  Vietnamese?  Yeah, we got that, and much more.

Someday we'll do what normal households do, which is cook dinner and then, you know, eat dinner.  But this works for us, so we'll keep making do.