When Clara was our cook, I used to write the dinner menus. I would be careful to split up the chicken dishes, fish dishes, beef dishes, etc, and also flavor profiles. Now that I plan for Sunday, Monday, Wednesday, and Friday and others do the other days of the week, we each fill in our own slots on a planning paper. I’m noticing that this gives us a bit of a problem in repeating proteins. Not like that’s all that crucial in the scheme of life (first world problem, for sure) – I just noticed it is all.
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