How we are currently doing meal planning

We have talked about our menu planning before (and how we’ve used different methods throughout our lives based on time and money considerations), but I thought I’d give a bit of an update since we cycle through cookbooks and we’ve gone through some new ones since we last posted.

First off, let me tell you about and our constraints.

We go grocery shopping once a week on Saturday morning, but are currently doing the actual ordering groceries on Thursday for curbside pick-up.  So we have to have our grocery list for the next week ready by Thursday.  We can add or subtract after that point, but it’s a little bit of a hassle so we try to avoid it.  Every other week DH can stop in at the other grocery store during DC1’s violin lesson (which is virtual every other week), but usually zie just gets fancy cheese there.

We both work and no longer have the time for lengthy unpredictably long cook-times.  We need things that are quick and easy and don’t take three hours when we think they’re going to take 20 minutes.  (We can do longer things on weekends, but our “weekend meal” is a lot like many people’s “weekday dinner.”)

No red food dye or caramel color (DC2 is allergic) and no yeast extract (it gives me terrible headaches). DC2 hates *the idea* of mushrooms and both kids dislike fresh tomatoes.  DC1 has unpredictable dislikes so we’ve taken to largely ignoring hir complaining, other than tomatoes.  We don’t make separate meals for the kids, but we do let them eat leftovers or fruit etc. after they’ve tried dinner if they decide they don’t like it.

I’m totally ok with pre-prepared frozen food so long as it seems reasonably healthy.

I like having variety and there hasn’t been much movement in restaurants around town (that is, we keep getting boring duplicates of the same kind of brunch place, same kind of chicken tenders place etc.) since about a year before the pandemic started.  Which means food variety must come through what we make.

That said, the children have been agitating for more of the easy stuff that we’ve made forever and never use a recipe for.  Your spaghetti, macaroni and cheese (with tuna and peas at our house), or White people Taco night meals.  And those are easy and fast and great week night dinners.  The list in the middle is a pretty new addition and there are still more things to add (just now while writing a previous paragraph I remembered I should put omeletes/scrambled eggs on the list!).  (Since then we have also added grilled cheese, avocado toast, and chili.)

Three lists on a refrigerator, one of groceries, two of meals

The left is the grocery list for the week. The middle is the list of foods that are super easy to make that the kids have indicated they want more of. The right is our menu plan with dark lines indicating where a week ends (note that these lines move if we don’t exactly follow the plan). Note also Penzey’s magnet and Jetpens sticky-note tape impulse purchase. *Disclaimer– I don’t eat lamb.  Anything that says “lamb” we substitute with beef.


Let me talk about cookbooks. We just finished going through a bunch and I’d like to give them brief descriptions.

Cookbooks we recently finished:

Pizza by Williams Sonoma was a great week-night book and nobody here minded having pizza or calzones once a week.

Quick and Easy Korean Cooking was as advertised and got us hooked on gochujang.  There are still some things we never made because we don’t have the ingredients, but pretty much everything we did make was quick, easy, and ranged from “good” to “excellent” in our notes.  (I love writing in cookbooks.  Do you write in cookbooks?  I figure if I’m going to splatter food on them, writing isn’t a big deal!)

My First Cookbook (“1st” in the notes above) is DC2’s book, but the savory dishes in it were surprisingly varied and good. And, of course, quick and easy.  You may recall how this book has changed how we make French Toast forever.  There’s some desserts left that we didn’t make, but we’ve finished all the savory dishes so it’s off the rotation.

Jerusalem by Ottolenghi.  This is NOT a quick and easy book.  It was on our weekly rotation while DH was unemployed and we would make maybe a dish every two weeks on a weekend after we both started working again.  Everything in it is excellent, but you can’t really predict how much effort anything will be.  We’ve often been surprised both directions compared to our reading of the text.  It’s also really veggie forward, which is great if you’re trying to get more vegetables in your diet.

Home Baking:  We’d actually already done almost all the savory meal type dishes from here a while ago, but it came back out when we realized we could substitute capers for anchovies.  As you can see on the above notes, those recipes were really weekend recipes, not weeknight.

Our current batch of cookbooks:

Nadiya:  This is Nadiya Hussain’s (of great British Bakeoff fame) weeknight cookbook called, “Time to Eat.”  It is definitely a cookbook for a time-pressed home cook and she even starts with the assumption that if it’s easier you’ll want to make a double batch and freeze half, or make a double batch of part of the meal and use the excess for a different meal.  I got it because I tried the recipe for Kiwi salad from it and it was AMAZEBALLS so I figured I should get the entire cookbook.  And it has been really great and the kids have loved pretty much everything in it.  Lots of familiar but also different options.

Insta:  Instant Pot:  Fast and Easy by Urvashi Pirtre.  We got this cookbook because we finished the amazing Indian Instant Pot cookbook and were excited to try another instapot book by the same author (this was after trying and giving up on another Instant Pot cookbook that was boring and not particularly quick or easy).  She really gets using the technology not as a gimmick but as a way to make food faster and easier.  Also it’s all very tasty and the kids even like her lentil dishes.  If you’re just getting one, I’d recommend the Indian one, but if you want more variety (or more meat) Fast and Easy is great.

CC:  Cooks Country– this is a “quick and easy” cooking magazine subscription that we get about once every two months from Cooks Illustrated (we used to get their main magazine which wasn’t quick and easy instead, but then we had a second kid…).  Back in the day it was only New American and eventually we got tired of it and cancelled, but we re-upped sometime after DC2 was born when they switched to mostly American Fusion.  They have about 8 recipe cards in the middle of each that have been pretty reliably quick and easy meals, and none of the other recipes are too onerous.  So far they’re mostly pretty good.  We don’t go through every single recipe in each magazine, but when we get the magazine we ask both kids to go through the back (where almost all the issue’s meals are pictured) and circle the recipes they’d like to eat.  Once we’ve gone through those we shelve it and move to the next magazine.  We’re about 8 months behind at this point, I think.

Simple by Ottolenghi.  While “Simple” is definitely misleading (he has a 6 part definition of “simple” many parts of which really aren’t), it is more simple than Jerusalem.  And everything we have made has been like eating at a really good restaurant.  I feel like I’m pre-pandemic in the city at a trendy new fusion lunch place that prides itself on farm fresh meals and sells lots of different kinds of salads and toasts.  Or at one of the many hummus plus places in the SF South Bay area.  Everything is just a little more special than what you’re expecting.  We mostly leave stuff from this book to the weekend because we never know how long anything is going to take.  The kids, have, unfortunately, started disliking tahini from too many Ottonlenghi dishes.

Mexican:  Quick and Easy Mexican Cooking by Cecilia Hae-Jin Lee.  It’s by the same author as Quick and Easy Korean, but isn’t as good.  (Why is a Korean-American writing a Mexican cookbook?  Her parents owned a bodega!)  The recipes are good and they’re more varied than the American-Mexican foods that we make without recipes and they’re less fatty than our “authentic” Tex Mex cookbook and quicker and easier than our ginormous bible of Latin American food (there’s a mole recipe in there that takes over a day, fills up a good portion of your freezer, and is orgasmic), so we’ll likely keep cycling through it at the rate of one recipe a week.

/end sidenote

So how do I get that list on the right?

On Saturday after the week’s groceries have come, I count up 7 meals on the list, that’s this week’s meals that we should have ingredients for, I put a line after that, and then count add up enough meals so that there are an additional 7 after that line.  Any ingredients we need for those 7 meals are put on the left-most list for next week’s grocery run.

Sometimes other folks add to the list– you can see where DH decided he wanted stuffed pizza (#ChicagoPizza).  And also berebere peanuts, though that’s more a reminder to him and not an actual meal.  Sometimes there’s a little overflow one week for whatever reason, and those meals get pushed off to the next week.  Sometimes I feel like procrastinating during the week and do some of the menu planning early.  It’s very flexible.

To get the next week’s meals, I take my pile of five cookbooks and I go through the book systematically.

Nadiya’s book is split up into Breakfast/Lunch/Dinner sections, so for hers, I start at the beginning and just go through on receipt per week (we did skip some breakfasts for being too sweet to make a good dinner, though the kids did LOVE having her cheesecake croissants one weekend).  We’re currently partway through lunches.

Cook’s Country isn’t really organized at all, so I just go from top to bottom from the pictures on the back of the magazine, though I’ll often skip things and come back depending on our ingredients needs (for example, that fennel, potatoes, and sausages recipe got put on there before other recipes because we had a bunch of leftover gold potatoes from a previous recipe, btw, if you haven’t tried roasted fennel, it is a REVELATION)

The rest of the cookbooks are broken by category, like raw veggies/cooked veggies/chicken/etc.  For these we go one chapter at a time, so a salad the first week, a cooked veggie dish the next, chicken the week after that.  Occasionally I will skip a meal or a chapter and come back if, for example, we’ve already got a lentils dish for the week and don’t need another (ex. cooked veggie lentil stew from Simple and lentil stew from Insta, I skip the second lentil stew and do a different stew or a chicken dish from Insta instead).  I try to have exactly one seafood dish each week and at least one dish with meat (since I have kids and am too lazy to make sure they’re getting the right veggies for a completely vegetarian diet), but not too many with the same kind of meat.  But generally I will pick up whatever book is on top of the pile, see what the last recipe on the list was, then go to the next recipe we haven’t made yet.  Then the next book, and so on.  After I’m done, there will be five new recipes on the page.  Since it’s the school year, we’ll often eat pre-made freezer meals like lasagna or frozen pizza, so “freezer” reminds me to check the freezer.  I’ve also started adding one meal from the middle list to each week.  And that’s 7!

Of course, we do eat more than 7 meals/week because we usually also have lunches on weekends (for a total of 9).  We generally do have a couple extra meals that either don’t make it to the list or are added after my 7 are done. Getting take-out is often spontaneous and doesn’t show up on the list (sometimes it does, but mostly not).  DH and I usually have leftovers for lunches during the week.  Occasionally we’ll have too many leftovers and have them for a dinner as well.

This other pile of cookbooks that we keep in the kitchen are for things like desserts (DC2 has decided that hir easy cookbooks are too easy and zie only wants to make things out of that enormous Gourmet book now– last week’s vanilla cupcakes turned the kitchen into a DISASTER area, but weren’t really any better than easier vanilla cupcakes), books that are waiting in the wings to be the next “quick and easy” book that we try after we finish one of the current five (if they’re not good enough, we may get rid of them), and books that are there because we needed to reference something and haven’t put it back yet (The Old Fashioned Cookbook– where we got a quick vanilla frosting after the first frosting failed after 2 hours of work and umpteen separated eggs).

So, to sum:

  • Take 1-7 cookbooks known to be quick, easy, and good (maybe one for weekends that is more risky in terms of time)
  • Go through them systematically (generally pulling one from each chapter for each dinner, skipping and coming back in a later week to things that duplicate other recipes for the week too much)
  • List the ingredients you need for each on the grocery list
  • Put a line for the week after you have 7
  • Repeat

When we get home, we usually start at the top of the list and see if we feel like making and eating the first thing listed.  If not, we go to the next thing.  One slight deviation from this method is when we have fresh food that is best at the beginning of the week– that’s why the jicama salad is crossed off before the lentils and rice meal.  I will also often look at the list after dinner to see if there’s anything requiring me to defrost meat from the freezer and if so, stick that in the fridge before we go to bed.  (But we only defrost chicken breasts in the microwave.)

What I like about this method is that it allows for a lot of variety and novelty without forcing me to think too much or to be wedded to some sort of strict list.  I just pick the first thing unless I don’t like the first thing and then go to the second instead.  We’re currently doing it with 5 cookbooks because we didn’t really want to eat pizza 7 days a week or to keep the instapot clean and dry every single day, but you could easily just take the Nadiya cookbook and go through it from start to finish.  If it’s just you or you and a partner at home, you can use this exact method with just Help! My apartment has a kitchen!, which was the first cookbook we used this menu planning method with all by itself.

I leave you with a picture of the rest of our cookbooks.:

Do you menu plan? How do you menu plan? Do you own cookbooks?  What are your favorite quick and easy meals?  How often do you grocery shop?  Any questions about any of our cookbooks?


27 Responses to “How we are currently doing meal planning”

  1. Maya Says:

    I love that you actually use your cookbooks… and that you have a system that works. I’m going to try some small tweaks at our place. We have tons of cookbooks–mostly for inspiration and because the pictures are pretty. My partner will follow a recipe, I will not. I do love Ottolenghi though–their pairings are amazing.

    • nicoleandmaggie Says:

      I used to mainly use cookbooks for inspiration, but since having kids, we started generally doing recipes faithfully the first time (disclaimer: I ALWAYS take short cuts and make substitutions if useful, DH is less likely to do that, though we always use butter instead of margarine or shortening, that sort of thing) and then tweaking them later.

      I think we have less mental energy now to cook creatively, so creativity comes from other people.

  2. gwinne Says:

    I have now raised a child to adulthood and yet meal planning is still something I struggle with given our different dietary needs and desires. I’m GF and tend toward “pegan” (plant-forward paleo). LG is mostly vegetarian but makes occasional exceptions for fish and even chicken. Tiny Boy is 10 and heavy on “kid foods” and cheese products. So I try to make things that any two of us will eat. (i.e. I roast a chicken every week; LG eats the sides and needs to find some easy protein or leftovers. The kids might eat non-GF pasta and I’ll eat a leftover baked potato)

    • nicoleandmaggie Says:

      I love “pegan”! That’s probably how I should be eating given the PCOS, but isn’t.

      My DC2 is not a big fan of cheese. It is bizarre to the rest of us! Zie wasn’t crazy about cow milk even as a toddler though so I assume it’s something physiological. (Ice cream is a-ok though…)

  3. CG Says:

    I subscribe to Real Simple and get many of our dinner ideas out of there. We’ve also had a lot of luck with the WSJ “Slow Food Fast” column, although some of the chefs are more to our taste than others. I have a recipe box where I put all the recipes we’ve tried that are worth making again. Sometimes I’ll get a new cookbook out of the library and try recipes out of it. I just tried “Healthyish” and liked enough of the recipes in there that I bought it. Sounds like I should try Nadiya’s cookbook next. In an average week I probably make one thing that’s new and if we like it, it goes into the rotation. So I think we have much less variety in our dinners than you do, although we definitely eat seasonally so the rotation changes a lot between summer/fall/winter. We eat very few fully vegetarian meals because DH complains they are not filling enough. I’m aware that this is not logical. Also, one of my children refuses to eat any vegetables except for a couple of bites that we make him eat, as we discussed in a post a few weeks ago. I really like to cook, but am probably not the most adventuresome cook because I hate throwing away leftovers and would rather make something I know is a crowd pleaser. This means not a lot of veggie-forward recipes for the reasons listed above.

  4. omdg Says:

    I love that you use real cookbooks also! Based on your recommendation we got the Nadia cookbook and it is amazing! Thank you so much for the suggestion! If you haven’t tried her beet pasta, you really must. :-)

  5. Jenny F. Scientist Says:

    We meal plan once a week, and include two fun meals; one for Shabbat, and the other usually Sunday we cook with the oldest kid. Tacos and yuppie pasta helper (sausage + things in jars like sun dried tomatoes etc.) are in heavy rotation due to the 7 year old. I also stock lunch meat and cheese for the picky younger children whenever we have curry (about once a week!) and lots of fresh veggies. And so much cheese, did I mention the cheese? Ironically, I can’t eat cheese.

  6. Matthew D Healy Says:

    Just two of us here, both working full time from home. Current pattern now that we’re 3x-vaccinated is DW and I go to local Co-Op in person most Saturday mornings. Most produce and “specific to this week’s menus” items are bought at Co-Op so we go over plans for coming week on Friday evening. As one would expect for the Co-Op in Iowa’s most vaccinated County, people at the Co-Op are generally consistent mask-wearers.

    As a go-to for whenever neither of us is up for cooking is what we call “iterated soup.” That just means from time to time I dump existing soup, water, and some new ingredients into a large pot and let it simmer for a while. Then I adjust seasonings and divide contents of pot into multiple smaller containers that go into fridge for heating up as needed. Sometimes during the week if some produce is in the “use soon or toss” stage I’ll add that to one of the soup containers when I heat it up.

    I make one or two other in-person shopping trips each week to Trader Joe’s, Supermarket, or Target (my schedule is more flexible than DW). Before we got vaxxed, we did curbside at Co-Op once a week and I did one in-person shopping trip per week (and kept it under 20 minutes inside the store each time). Our Co-Op curbside was excellent: we could place order the night before, and they made intelligent substitutions. All shoppers were their regular people; frequently when I picked it up we would recognize each other. They had started their curbside option in December 2019, which in retrospect was excellent timing. Some weeks in the worst waves of the pandemic 40% of their sales were curbside. Before the pandemic they had a sit-down eating section, which they turned into the staging area for curbside; they have yet to re-open indoor dining for reasons with which I totally agree.

    My brother and his DW had more hassles with curbside before everybody got vaccinated because their teens have food allergies, so they had to require shoppers send them pix of ingredient labels for any substitutions, which meant at least one of them had to be ready to give real-time replies to the shoppers.

    • nicoleandmaggie Says:

      My father put me off everlasting soup. It in fact took many years for my sister and me to be able to appreciate any soup. Not a fan! (But I am sure yours is better than my father’s was.)

      • Coree Says:

        Haha, my husband grew up in quite a traditional English family and they had a soup starter and he is ruined on soup.

  7. Lisa Says:

    Wow – you are organized about your meal planning! Thanks for the Nadiya recommendation, I just bought it for myself for Valentine’s Day! :)

    I also meal plan once a week and usually cook 4-5 meals per week, with takeout the rest of the time. DH is in charge Weds and usually picks up burritos or something like that, Friday night is pizza night and we do delivery but are getting tired of that so we may start making it again, then we usually order sushi or Thai on Saturdays. I try to cook something more time consuming that will yield leftovers on Sundays and plan quick meals for the weeknights. I get most of my recipes online (Smitten Kitchen blog is the top go-to, NYTimes cooking also has a lot of favorites). We have several meals that everyone likes that are in heavy rotation – our current fav is a tofu green bean stir fry that everyone loves. I have two kids that love spaghetti & meatballs and one that doesn’t like it, but that makes a frequent showing. Same with salmon and veggies.

    I got a Yummy Crate subscription for one kid over the holidays (from KiwiCo) and we’ve been impressed with the tastiness of the recipes. That’s been a fun diversion from the usual. We’ve had kid-friendly recipes like breaded chicken tenders (which I NEVER made before but which were really good!) and more exotic fare like bibimbap bowls (using gochujang as a key and tasty ingredient!).

    • nicoleandmaggie Says:

      Chicken tenders frequently make it on our “freezer” list, though I try to have them over salad! (We’ve made our own, as it is a popular kids cookbook recipe, but it seems like a lot of work when we can get perfectly good ones at the grocery store. If we didn’t have that option, we would make them.)

      Bibimbap is the best! (Quick and Easy Korean has a good baseline recipe in it :) ) Bibimbap was actually the first homestyle korean food I ever had– one of DH’s labmates had us over for a party and served it back in grad school. It was fantastic! Also addicting– we drove all over Los Angeles over a decade ago looking for a place that had homestyle and they only had fancy stuff (that has since changed and last time I was in Westwood there was a bowl place that served it!)

  8. Alice Says:

    Breakfast and lunch, I assume the same general stuff from week to week and just add it to the list based on what our current levels are. Dinner, it gets more variable. I go through phases in the year when I do strong meal planning, figuring out recipes and ingredients, and putting special things on the list. Other times, I do loose planning for a couple of meals and get generic ingredients that are good for winging things for the rest. I do own and use cookbooks, but I find that I use them a lot less frequently than I used to. A lot of it comes down to the unreliability of curbside pickup pickers and store stock issues. There are entire categories of basic produce that I consider to be a major roll of the dice to buy these days– potatoes and onions in particular seem to consistently come with major issues, to the point at which I’ve started relying on mashed potato flakes and dried onion a lot more than I would’ve expected. So much produce has come with mold, cuts, and (in the case of potatoes) extreme light damage. (Bright green under the skin.) Not to mention all of the things that randomly turn out to be out of stock with no substitution or the things that are substituted with something that doesn’t actually make sense as a substitute. I don’t like to buy 11 things I don’t usually buy in order to make a recipe, only to find out that 3 of them were out of stock. I can still do things with the 8 things that came, but it’s a pain in the neck to have to figure out a substitute for the missing 3 things OR to decide that it’s a no go and I need to break them up across other meals, which upsets the entire applecart.

    We currently get groceries about once every 7-10 days, usually I’m down to the last 0.5 gallon of milk or we’re low on some other used-daily item. But those used-daily items are starting to change, too. About a week ago, I decided that enough was enough for yogurt– it had been repeatedly out of stock and then when it was in stock, what I was sent was on its “use by” date. I used it, but– it pushed me to become someone who makes her own yogurt. Which seems several steps beyond reasonable. (I mean, yes, lovely to make your own and you know the ingredients, and hey: uses for whey. But still. I would prefer to have been someone who came to making her own yogurt out of a spirit of something other than annoyance.)

    • nicoleandmaggie Says:

      We’re really lucky that one of the grocery stores has its own people doing the picking. We just can’t use the other grocery store because instacart people are so bad. But I think we’re doing better than it sounds like you’re doing! We may not get the onions or potatoes we ordered, but we do get onions and potatoes. We even got fennel last week! And there are at least 100 different yogurts available at any point in time (though a more limited number without sugar added).

      At least homemade yogurt is good?

    • Coree Says:

      That sounds incredibly frustrating! Frozen diced onions might be the solution to your onion problem.

  9. First Gen American Says:

    We got a cookbook as a gift recently and I made each of my family members pick a recipe out of it. It was much easier than trying to extract what someone is in the mood for at dinner time. First recipe was a success. Chipotle chicken. The other one my son picked requires that Korean fermented chili paste so excited to try it.

    I have to admit, I normally just flip through recipe books for inspiration but never follow them unless it’s for baking (which I know requires precision).

    This may be a new trend.

    • nicoleandmaggie Says:

      In the summer we often do that with the kids (though also connected to them making said food). DC2 loves picking food out, but DC1 sees it as a chore. We do tell them they’re free to add anything to the menu planning list, but they rarely do. I don’t know why they don’t suggest eating out more because we are highly suggestible!

  10. revanche @ a gai shan life Says:

    I embrace routine and scheduling nearly to a fault in most other parts of life, but I can’t get one that I like enough to stick to for meal planning. I love that yours works for you with flexibility built in. I continue to try different things to see what works. Ironically the fact that I’m the weak link here was well masked before the pandemic. When we had childcare I did almost all our weekday cooking because then I could pander to my own random and unpredictable palate shifts. Things I like one day I won’t want for two weeks, or sometimes I’ll want the same thing for a week but never when I thought ahead and made enough for a week. My appetite is horribly contrary and illogical and really needs to be taken out for a kicking.
    But now that the stress is cranked up to an 11, I’ve really fallen apart. My only go to is browsing recipe sites and thanking all that’s good in the world for PiC who does most of the cooking when I fail to muster the basic motivation to even think about eating. It was also easier when I didn’t have to think about everyone’s lunches.

    Unrelated but good stuff:

  11. Coree Says:

    On weeks I’m home (I’m the travelling parent from last summer), we’ve been getting a meal kit for 3 meals, mostly because as the primary cook, I was out of ideas / patience. These have been good – we switched from Hello Fresh to another service because their veggie and vegan options were better. Then we have scrambled eggs and veggies, a meal out, or frozen pizza or something. We go to the farm shop at the weekend to get fruit, vegetables, staples, and then to a bigger shop when required (but it’s not always necessary). My husband

    When I’m not home, my husband finds it difficult to balance kid wrangling with the more extensive meal kit, so will typically just do something simple for him and kiddo – instant pot risotto, eggs, pasta, nibbles. I bought the Ottolenghi Test Kitchen book and find it a bit less daunting in terms of ingredients, but it does require a bit more planning capacity than I currently have.

  12. Allison Says:

    We also really like Cookish for some fast meals that are interesting, although the instructions are sometimes too vague to really be able to guess.

  13. bookishbiker Says:

    Do you revisit old hits from other cookbooks, or are you always moving onward and upward?

    Before my printer died (RIP) I was in the habit of printing recipes, and have keepers in a stack in my kitchen with my cookbooks. I’ll sift through that 2-inch pile every so often to be reminded of ones I liked.

    I’ve put library holds on two of the cookbooks you recommended (Nadiya and Indian instant pot). I also really liked Milk Street Kitchen’s Fast and Slow (using either pressure or slow cook functionality on the IP). I like to borrow cookbooks before buying and rarely wind up adding them to my shelves. But in general I’m more likely to pull recipes from blogs (hello Smitten Kitchen) or my decade-plus collection of tagged recipes in my Feedly account (that I ported over from Reader when those jerks pulled that plug).

    But I cook for one and am highly leftover tolerant, so I can make a couple of big batches of something per week, and that usually works pretty well to hold me.

    • nicoleandmaggie Says:

      We revisit! And we have favorite versions of things (so when we try a new recipe of something it might get annotated, not as good as Old Fashioned Cookbook version). Revisiting usually happens in the summer when there’s more time to think or when we have a hankering for something specific or when we have something we need to use up.

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