Dear friends, my topic today is culinary, but not entirely. And I'm not going to teach anyone about it (honestly, honestly), so you don't need to cook either slippers or tomatoes.
I just wondered, but how do you decide what you will cook? After all, there are, in fact, three options.
The first, when you open the refrigerator, assess the availability of supplies, look into the cabinets and pantry, if there is one, and then you decide what can be built from the products in stock. You figure out the possibilities and choose the recipe that awakens your appetite.
The second option is when you think you want to eat and go shopping for this culinary masterpiece.
The third - when you have at least an approximate (or better - an exact) idea of what you will cook in the next... well, let's say, a week and already on the basis of their menu you go to buy food.
The third, according to all smart books), both in home cooking and in home economics) is the most optimal. After all, let's say, from a piece of meat you can get both a soup and a second one (from one). Potatoes boiled on Monday can also become a side dish on Tuesday (fry them in butter, sprinkle with herbs), or go into a casserole. Well, and so on and so forth.
But at home, for some reason, it doesn't work out like that. Because yesterday, let's say, everyone wanted to eat a cutlet for lunch today, and in the morning it occurred to someone that sorrel soup is much better, and he infected the rest with this desire.
In addition, you want something tasty (just have a snack), then "all the fresh is tired", then - "ah, let's eat something Chinese ", then" why do we eat exclusively wrong and unhealthy food "...
In short, households usually have seven Fridays a week, and planning with such households is not very good.
Therefore, we buy the main products - meat, fish, milk, cereals, something else basic - about once every a week to Food City, but trips to the store for all sorts of little things and additions still happen with us often. Because there is no strict clear plan, like, today - entrecote, tomorrow - cabbage soup, no.
And I was once told - wrong, Oleg Batkovich, you have an approach! It must be strictly - today is porridge, tomorrow is soup. And so that no one is showing off. Then you will spend less on food, and in general - discipline in the family is the basis of a healthy budget and other material (and not so) benefits.
And when everything is a little bit, so that now to eat, and then to cook something again, it may be delicious, but it is self-indulgence, self-indulgence.
So I started to think - who as "leads the culinary economy"? What are you focusing on? to make it tasty and in the mood, or “a plan is a plan and a step aside is unacceptable”?