How to Cook Intentionally
My maternal grandmother was raised during the Great Depression. She did not squander food, and often used the word “thrifty” when describing herself. I never observed her refrigerator overly stuffed. At times, it was downright minimalistic! I can’t recall how frequently she grocery shopped; however, I am fairly certain that she rarely, if ever, overbought.
Several months ago, I transitioned almost exclusively to a grocery delivery service. The convenience is a double-edged sword. I found myself adding items to my online shopping cart every time I want to test a new recipe (too often!). Unfortunately, my passion for cooking far exceeds the capacity of our household of two, especially since I fast throughout the week. I struggle to maintain the discipline required to cook within my means. What seemed to come naturally for my grandmother was difficult for me.
To overcome this, I’ve employed a technique that I learned many years ago in yoga: I state my intention. Every week, I decide which recipes are realistic for me to cook. I choose my perishable items accordingly and resist the temptation to buy non-essential ingredients, just because they look fun or interesting. I take mental note of the interesting items, and think about what I’d like to cook with them the following week. If they continue to inspire me throughout the week, chances are they will end up in my next online shopping cart.
Making the transition from what I aspire to cook to what I intend to cook has reduced our monthly grocery spend, as well as our food waste. Since there aren’t extra ingredients in the refrigerator, I don’t overcook. This means we don’t overeat. Sure, I’ve had to learn to be a bit more patient before I can cook some of the recipes that I’m dying to try. But a little restraint won’t hurt me.
XO
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
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