So I've meal-planned a little before this, and love it, not only for all the usually cited reasons but also because I find that half the energy invested in dinnertime is in figuring out what to do, so it's nice to skip that when you're tired and stressed. I'd love to get back on the bandwagon, but here's the catch: We eat a lot out of the garden, or from the farmer's market, and eat a lot of veggies all summer. That's not a wholly predictable quantity, you know? Maybe the vendors have good looking zucchini, but maybe they don't and the bell peppers look great. Maybe one day you go out back and realize that you have six pounds of ripe tomatoes to deal with NOW. I'm sure that a lot of you ladies have gardens and have dealt with these issues, and some tips would definitely be appreciated on how to add some flex without the plan just falling apart.
Also, my husband's work recently moved his job on us, and for an unknown number of months he'll be working 2-3 (depending on traffic) hours away. The idea is to mostly stay down there for the weed, but for example last week (our first full week), he ended up not having a lot to do at work and coming home almost every night. Not knowing whether I'm going to be feeding just myself and a toddler or all three of us is going to make planning--really, any sort of planning, I'm finding--a bit trickier. Any thoughts or advice on that front?
Also, my husband's work recently moved his job on us, and for an unknown number of months he'll be working 2-3 (depending on traffic) hours away. The idea is to mostly stay down there for the weed, but for example last week (our first full week), he ended up not having a lot to do at work and coming home almost every night. Not knowing whether I'm going to be feeding just myself and a toddler or all three of us is going to make planning--really, any sort of planning, I'm finding--a bit trickier. Any thoughts or advice on that front?
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