So much mopping up. . .

I have cross-referenced about 1/3 of the book, set up an e-mail account to go with the book (and figured out how to have that mail forwarded to my main account), wrote the book's dedication, touched up the intro, and I continue to fill small holes, such as the missing paragraph explaining exactly how one is supposed to make grilled cheese.

The biggest hole I have found is the week-by-week recipes, which I had never fully written.  Oops.  So I write out a one-week menu tonight.  These are *very* slow to write, since I have to check each recipe and all the quantities, and I have about three more to go.

1.06 Planning a Week’s Worth of Meals

When you are eating on a budget, it is prudent to plan your meals a week at a time, to make sure that you have neither too little nor too much food on hand. The following are some suggested meal plans for a week of dinners. The quantities listed here are approximately enough for three adults, or for two adults and two small children.

To start with, you will need some staples in your cupboard: salt, pepper, flour, butter or oil, mayonnaise, sugar, oatmeal.

Note that each week's grocery list includes items that will last longer than just one week, such as spices, or extra beans for freezing. These purchases will help to slowly stock your kitchen, or bail you out if the recipes don't make quite enough food to get you through the week.

Meatloaf and Winter Vegetables Week

Grocery list: 2 lbs dry beans, 2 lbs ground beef, cumin, 8 or more carrots, 1 large winter squash, 1 cabbage, 6 or more apples, ½ dozen eggs, ½ gallon milk, 16 oz cheddar cheese, 1 loaf of bread, 2 15-oz cans of tomatoes, 1 small can of tomato paste, chicken stock, 1 lb pasta.

Saturday: Do the shopping. Cook Grilled Cheese (3.06), saute some cabbage (Sautéed Vegetables, 5.02), and chop carrot sticks for dinner.

Sunday: Cook Boiled Beans (7.02), Meatloaf (12.04), and Baked Winter Squash (5.08). Refrigerate half of the beans for this week, and freeze the rest for another week. Dinner is half of the meatloaf and half of the squash, plus apples. Refrigerate the leftovers.

Monday: Use the remaining squash to make Quick Squash Soup (10.03), and Coleslaw (13.07).

Tuesday: Use beans, canned tomato, half of the leftover meatloaf, and cumin to make Quick Chili (10.04). Top with grated cheddar cheese.

Wednesday: Use the remaining beans and cabbage to make Bean and Kale Soup (11.03). Serve with toast and sliced cheese.

Thursday: Make Marinara Sauce (15.09) with canned tomato and tomato paste, crumbling the last of the meatloaf into the sauce. Serve over pasta, with apple slices on the side.

Friday: Saute the remaining cabbage and carrots, and use them along with cheese and the leftover pasta to make Frittata (4.07).