This afternoon/evening we’re off to do our Thanksgiving grocery shopping. I planned a menu a few weeks ago and have modified it only a bit since then. The goal is to hit many of the favorites while at the same time keeping it all rather healthful.
There’s splurging … but then there’s also just giving up.
The key for me this year, so I think and am trying to implement, is in planning for [1] small, pre-defined servings and [2] preparing for leftovers. It’s like using Sunday as a day to use the slow cooker and prepare a while week of beans, but this time it’s not beans but casserole, desserts, mac & cheese, and more. Only a few things should be consumed in their entirety Thursday: the birds, the tempeh, and the veggies.
