We are reading The Little House On the Prairie Series aloud as a family, and I have been marveling at the fact that every meal they ate was prepared at home. We just started the eighth book in the series of nine, and only once has the family purchased a meal when they were moving across the country by train. There has been the occasional meal shared with the extended family, or a church social, but still the food for these events was made at home. When circumstances necessitated lunch being eaten away from home, there was always the dinner pail with bread and butter. Dishes and menus were prepared days in advance, and there was a natural rhythm to the family’s meal preparation.
I am often harried, throwing something together for dinner at the last minute, or waking in the morning and quickly latching onto the first breakfast idea that comes to mind. Some days, I give the kitchen up entirely and grab something from a local restaurant. The result of this is repetition, rather than rhythm. I have been feeling the difference lately, and the need to plan in advance for our meals.
I have been mentally tossing around the idea of this “eat in” challenge for awhile. We actually don’t eat out that much, but I know that we’ve never gone an entire month without visiting a single eating establishment.
So, that is the challenge: 30 days, or the entire month of November, of preparing all our meals, snacks and desserts at home. One of my main goals with this is to actually plan in advance and have dinner going earlier in the day in order to bring a calm to our evenings. I’ll be posting my meals on Instagram to keep myself honest and following a few guidelines:
- Food eaten by the family must be prepared at home, including lunches for those not at home during the noon hour.
- Menus for dinners need to be planned once a week.
- As much as time and circumstances allow, we will make our own dishes, rather than relying on prepared alternatives.
That’s it! Join in if you’d like, or just come along for the ride, I’m sure it will offer at least a few entertaining moments!
Dinner menu plan for November 2nd – 8th:
Monday: Burgers on the grill with steamed beets.
Tuesday: Dip-it dinner. We do black bean dip and hummus with veggies and crackers for dipping.
Wednesday: Ham fried rice.
Thursday: Eggplant Parmesan (I have this already in the freezer).
Friday: Leftovers or Omelettes, depending on how the fridge is looking.
Saturday: Chickpea curry.
Sunday: Popcorn and smoothies. This is our weekly tradition.
Here was today’s breakfast to get us started: