Sunday, February 10, 2013

How Did I Not Think of This Sooner? Grocery List

grocery list
photo via Food52


I love grocery shopping.

Meditating, decompressing, self-reflection, cleansing....whatever you do with through that stuff, I do through grocery shopping.

Which is maybe why it takes me an average of two hours before I check out.




Of course for normal people, grocery shopping has a much more obvious purpose. We check the cupboards, jot down a list, and head off to replenish our larders. Simple enough, eh?

But if you're anything like me, you'll find yourself with a stack of new recipes that you've been meaning to try, and upon discovering that you don't have the random ingredients necessary on hand, you'll either A. sigh and go back to the grocery store or B. sigh and toss the recipe into the 'another time' pile.

I came across a post on Food52 that addressed just this very conundrum- glad to know I'm not the only unorganized schmuck when it comes to making a proper grocery list!

This method is ideal for when you're planning a big meal or menus for the week. It's fastest to do it on a computer, but seeing as I don't have a printer at home I just resort to the good ol' pen and paper ways of yesteryear....

Step 1 - Create Headings 

Make headings for the respective departments (i.e. Produce, Meat, Frozen, Aisle, etc...) Sometimes when I'm feelin' real type-A, I'll break them down into sub-categories (Meat: Poultry, Beef, Pork, Lunch Meat/Breakfast Meat or Aisle: Cereal, Canned, Dry Baking Goods, etc..) Whatever floats your organizational boat!

Step 2 - Fill in the headings

I begin with my 'replenish items' first....things like 'cereal' that wouldn't be part of a recipe, or 'flour' if I know I'm running low.

Then take all of those recipes you've been meaning to try and copy/paste their ingredient lists directly into each category, only omitting items that you know you won't need.

Step 3 - Condense your list

Now go back over your list, combining repeated recipe items into one overall quantity.

Example:

Poultry
    4 pounds bone/skin chicken thighs
    2 pounds bone/skin chicken thighs
    4 pounds bone/skin chicken thighs
    Becomes: 10 pounds bone/skin chicken thighs

Maybe it's just me- but I was a little confused the first time I read through this method...and then it suddenly clicked and I felt like a moron for not having thought of this sooner. Imagine- no more guessing how many pounds you meant when you scribbled 'butter' on your list, or what kind of cut 'pork' is supposed to be!

Better yet- it's kind of a foolproof shopping list to send someone else to the store with...


Photo credit and article reference: Kristen Miglore, Food52 

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