🧡 FOOD 🧡

I ate what I had at home, which didn’t really make a meal, but rather separate components. Like boiled eggs, nuts, meat.

On one hand, I want to use up the food I have at home, and on the other hand, I want to feel curious about making a particular dish that suits the warmer season. This is usually how I get ideas: by having time and space to feel bored and uncomfortable, which often leads to new ideas. I want to taste individual elements before combining them into a new dish I enjoy. Additionally, I prioritize saving on groceries over creating perfect meals. For tomorrow, I have canned pineapple, nuts, and eggs. My cooking plan for Wednesday feels uncertain because I ate more cassoulet last week than planned, missed it so much. So, I’m unsure what to make. I think I’ll make cookies. I’m afraid that if I don’t know exactly what I have left, I might run out of food for a day. But realistically, it would only be one day or an incomplete dish one or a few times. So, my focus will be on what dishes make me feel happy, excited, joyful and meals I want to make more of. These include cookies, tropical crumble, cassoulet, and I particularly enjoy freshly made tutu. I’ll figure out how to make that happen. I’ll explore which soups or salads I like too. For groceries, I’ll focus on ingredients for cookies, tropical crumble, cassoulet (with pilaf), tutu, and fruit for dessert, and soups or salads for the light fasting days during this warmer season. So, I prioritize saving money over perfect meals and choose meals that make me smile more over a perfect cooking routine.