Sorry, I haven’t gotten to this!  The conversation on the one topic veered off from planning so I wasn’t sure whether to post it or not, and then I was gone at our homeschool day at the state capitol building yesterday. 

OK.  Here is what I do.  I divide the year up into three-month periods, list all our recipes and meal ideas that we typically eat, and then make out a three-month plan.  So we have a “winter” plan, a summer plan, etc.  That way I can plan the recipes that make use of foods typical at that time of year.  We repeat some recipes fairly often, others less often.  I can–and do–sometimes switch days, but having this all done and  hanging inside my cupboard door is SO much easier on me.  In addition, I tend to do things on certain days–that makes my life easier.  On Mondays, we do Italian themed recipes.  Soups or stews or crockpot meals on Tuesday.  Sandwiches on Wednesday.  Mexican on Thursday.  That sort of thing.  I have a file for each type of recipe for each season.  Some things we eat in more than one season, of course.  I just have copies of the recipe in more than one group of folders.  I often reserve Fridays for new recipes to try, or leftovers to eat up, or something like that.  Or if I get a really good sale of some item.  Using my plan, I can buy food in bulk–I know how much of various things I need in advance.  I have no idea how much money this has saved me, but it’s a lot.  When chicken goes on sale, for example, I fill up the freezer and don’t need to buy more usually until the next big sale.  Doing things this way, I shop only twice a month.  (I do have to run for more milk for my  milk guzzlers fairly often.  One of my dreams is getting an extra fridge just for milk, lol) 

I can still be fairly flexible.  I can still substitute meals between days if I like.  I do occasionally wake up and think “But I don’t WANT soup today” and trade with another day.  But doing this never needs an extra trip to the store because I have all the food on hand for the next few weeks already.  I think frequent running to the store is one of the biggest time-wasters ever. 

And I always know what we’re having for dinner, so I can thaw things appropriately, start things early if need be.  I do confess that I am a compulsive planner, but this works very well for us.  The more “routine” things I can get done quickly, the more time I can set aside for more important things like my family.  If I can get all the work running like clockwork without needing lots of time and input from me, then the freer we really are to be spontaneous.  Planned spontaneity, if you will.  LOL

That was supposed to say “My family likes to try new things.”

I’d love that Tortilla and Flatbread recipe!

Tortilla or Flatbread

2 cups Flour

1 1/2 tsp Baking Powder

1 tsp Salt

3/4 cup of warm milk or ( warm water ) sometimes we add 2 TBSP of powder milk other times we don’t … LOL! just depends on “who” in the house is making it

2 tsp veggie oil (we’re not picky what kind)

Mix all the dry ingredients and then add the oil and warm water/or milk,

Knead it together a minute or 2. Then, form a ball. We like to cover and let it sit for 10 minutes when we’re not in a rush. (aka HUNGRY) 

Tear apart into small balls about the size of a golf ball. Start flattening out. ( like you would playdough.) Til you have about a 6 inch circle.

We use a frying pan over open firepits when we’re camping… lightly grease the pan one time.. no need after that. Just let it cook and flip it like a pancake once it looks “dry.”

Of course, we also own an electric tortilla maker. Just put the ball in the middle of the heated press. Press down and lift up about 5 to 10 seconds later. Tortilla done! Another tortilla press is the old one that is metal and you can press the ball of dough into a flat tortilla and then put it on a griddle or frying pan.

For Flatbread we add just a bit more Baking Powder to make it rise more.

I’ve been known to add a 1/2 cup of shredded cheese to the flatbread. Do not flatten it out as much as a tortilla. Then, bake it for 12 to 15 minutes at 350. or just a good hot oven. Open fire would be put the “Johnny Cake” lid on the frying pan and place a few coals on the lid. Let it bake.

Hth

MeadowLark