Now that we are three weeks into the school year, I am assuming you have all mastered School Year’s Resolution 1 (More Freezer Meals) and we are free to move on to a very popular cry for help among the DALS readership: I don’t know how to shop efficiently for dinner. This is a little tricky because how and what you pick up at the grocery store is inextricably linked to how you eat, so no two shopping lists for the Piggly Wiggly or Wegman’s or your local Farmer’s Market or Trader Joe’s (where we go) are ever going to look the same. So what I’ve tried to do here is outline a few rules and strategies that we shop by that can hopefully be universally applied. This list also assumes we all want to at least try to have a sit-down dinner at least four times between Sunday and Friday.
Rule 1: Put it in Writing Those of you who have read my book, know that I began this whole dinner ritual by sitting down on Sunday with my dinner diary, writing down the meals I wanted to make in the upcoming week, then shopping for everything we needed to make that happen. This strategy helped kickstart the ritual in a few ways: It got the momentum going; it eliminated those odious late-afternoon back-and-forths (What do you want to eat tonight? I don’t know, what do you want? I don’t know what do you?); and later, when we had school-aged kids, it helped lessen, if only a little bit, the existential dread of lunch-packing. (It’s so much easier to do the first pack of the week with a full fridge than with a fridge that’s been run dry.) Ultimately, the goal here is to take the daily thinkwork out of dinner. If you come up with a plan for the week, you just freed up all that psychic energy to direct towards more exciting pursuits, like watching, dissecting, and ruminating over all four seasons of Breaking Bad.
Rule 2: Squeeze in a Sexy Shop Another reason we hit Trader Joe’s on Sunday is because our farmer’s market is open on Saturdays. Unlike the dutiful, checklisty supermarket shop, this is where we can let the food (as opposed to the list) inform the shop. So we pick up what looks good — almost always fish that was swimming off Hampton Bays just hours earlier and a bundle of Tuscan kale, sorrel, summer spinach, or any other beautiful greens that last us the week and allow us to skip their mediocre bagged counterparts at Trader Joe’s. And there we have Meal 1: Grilled Fish with some kind of greens. I’m not saying your Meal One has to be this. It might be a bolognese made from some good grass-fed beef, or pasta with fresh butternut squash or a kale and feta quiche made with the eggs from your favorite farmstand. The point is: We almost always earmark our Sunday dinners to be market-inspired. (And please don’t tell anyone I just called kale-shopping sexy.)
Rule 3: Make a Realistic Line-up Now, for that dutiful, checklisty shop. It’s crucial to keep it simple — save the Nathan Myrhvold Foamy Broth Number for Saturday night. The loose formula that I sometimes use when dreaming up my line-up is the following: (more…)