Most people I know plan their dinner menus weekly or monthly, if they plan at all. For the past three years, I’ve been planning annually. That’s January through December, every single day of the year. I prefer doing something once and forgetting about it. Life is too crammed with other things to do, that dinner just cannot get in the way anymore.
Besides, the alternative is worse: my partner is cranky because he’s hungry and isn’t sure he’ll like what I make for dinner. I’m hungry, not knowing how I’ll make dinner from limp broccoli, left over rice, and canned corn. I would have forgotten to go shopping. At our house, dinner is the true measure of an enjoyable evening.
Because planning is in the pursuit of variety, my only rule is: no repeats in the same month (except fend and leftovers).*
Life happens, and dinner plans have to work around them. We had surprise meeting schedules, out-of-towners visiting, and other deviations. All told, we only deviated 8 times. Our dinners out were to the Vermont Thrush (a new restaurant I hadn’t been to yet) and The Royal Orchid (our stand by).
Colin came for a visit and we played Settlers of Catan while eating black bean soup.
Fend nights look a little like this:
“DB ended up ordering from Julio’s. I gnawed on sopressata and cheese while doing the dishes.” [Jan 10]
“I had to work late, so DB fended on leftover soup and pistachios.” [Jan 22]
“DB is at a Marilyn Manson concert, so I’m doing Lao food all day.” [Jan 26]
January 2013 Menu
- Hopping John
- Dinner Out
- Tacos
- Leftovers
- Lasagna and Salad
- Baked Squash and Pilaf
- Grilled Cheese Sandwiches and Tomato Soup
- Leftovers
- Salad
- Fend for yourself
- Brown Rice and Steamed Veggies
- Black Bean Soup
- Red Cabbage Risotto**
- Shepherd’s Pie
- Fend for yourself
- Pizza, homemade
- Dinner Out
- Leftovers
- DB Choice
- Dosas, filled with Brussels Sprouts in Coconut Milk
- Chick Pea and Tahini Soup
- Skewers, Roasted Veggies
- Leftovers
- Couscous & Fish
- Stir Fry or Curry
- Macaroni & Cheese
- BLT’s
- Leftovers
- Fried Rice
- Chicken Soup
- Tacos
*Looks like I scheduled tacos twice—oops! It was a long month!
** This is a new recipe I tried, from How to Cook Everything Vegetarian by Mark Bittman. I brought leftovers to Book Group, and the ladies loved it. Making it in advance really allowed the caraway seeds to infuse the dish.
Phayvanh Luekhamhan 
I knew you were organized but this takes the concept to a new level. I’m so impressed by your approach!!
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Kimberley, I’m hoping we can stick to the plan throughout the rest of the year… Thanks for reading. -p
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