As much as I love my menus, I am not totally inflexible. Last night I had been planning on making casserole, but I wasn’t feeling well and ended up going to bed around 7:30. I think I had a glass of milk for dinner, and Nathan had a sandwich. Standing in the kitchen for an hour just wasn’t going to happen.
Tonight we have another change. Originally today had been planned for leftovers, but our college friend Bryan is in town from Columbus, Ohio for a tax accounting conference {not kidding}. We’ve decided to meet him at The Varsity, which is as much an Atlanta staple as anything. {I’ll do a review at some point. This place is a guilty pleasure.}
What I am saying is: you can menu plan and still make changes.
All this does is push the chicken and potato casserole I had planned on making last night to next week since we have the ingredients. The point with menu planning is to only buy foods you need, and it helps reduce your after-work stress to come up with something. I try not to deviate too much, but sometimes it just happens. No big deal!
