Be prepared

This morning, I had no milk for my cereal, no cream for my coffee, no eggs in my refrigerator, and no inclination to go grocery shopping before breakfast. I worked 40 hours in four days this weekend doing catering, and the last thing I want to do this morning is cook. So I walked down to Coffee Cottage, grabbed a snowdrift scone and a drip coffee, and sat down at Hoover Park for breakfast with a view. This kind of unplanned meal indulgence happens rarely in my world, and I must say, I enjoy it quite a bit because it is such a special treat.

A friend asked me recently, "What's your best advice for busy people trying to eat well on a budget?" I have several tips but my number one will always be to prepare.

Professional kitchens are menu driven. Menus are made in advance by chefs. As the day of service draws closer, the chef checks to make sure all the ingredients needed for each menued item are in the kitchen or can be obtained in enough time to prepare the dish. Some items are best when they are served a day or two after they are made; some must be served immediately. And some can be prepped in stages and then served.

So my advice to you is to take your cues from the pros. Plan what you and your family want to eat a week at a time. Go grocery shopping for items to make your food, and then prep items that you can as far in advance as you can to save you time and money throughout the rest of the week. Pre cut your vegetables when possible, freeze dinners if need be, and marinade you meats a day or two in advance. That way it's not, "I have to figure dinner out because I am so hungry I could eat a horse," but instead, "Let's get this baby in the oven, and celebrate life over dinner."

Until next time, happy eating!