This week has been an experiment in getting the fridge and pantry cleaned out, born out of seasonal allergies and fatigue. However, it's been a good lesson for those days when I think 'I have nothing to eat' because thankfully that's never actually been true for me- more along the lines of 'I have nothing immediately available to eat'. To facilitate this, I made a list of the ingredients available to me in our fridge and pantry (not including spices and such) to give me a tangible way to see what all ingredients I had available. From there, it has been vastly easier to look at the list and put together a meal, rather than just staring blankly at the pantry and the fridge until I give up and get delivery. Oh, I have soba noodles, cucumbers, radishes, carrots and stuff for peanut sauce? Bam, dinner is made.
In the future, I'd like to do this with a bit more organization, looking at what I have in advance and putting the menu plan together from there but I'm enjoying this technique that lets me skip the grocery store for a week, though things got a little hairy towards the end of the week (plain bread for breakfast, y'all) but that's a sacrifice I'm willing to make.
Our regularly scheduled meal planning will return next week.