Tuesday, June 24, 2008


My biggest kitchen tip in concerns your menu planning and staying on track.


If you have gone through all the trouble of making this menu, then make your hard work count. Don't stick your menu in a drawer or on a pile of papers that will swallow it forever. Stick it in a prominent place. Make it shine, make it noticeable, make it ever-so-important. It is a life-and-death situation!! Okay, that might be pushing it a little. Well, it's a "save-my-sanity situation" for sure!!!

Just remember the old saying, "plan your work and work your plan."

Now when it comes to checking your menu, you should do it twice a day. For example, before you finished your kitchen chores this morning and before you left for work or wherever you go... you should have checked the menu for tonight, making sure that everything is ready to go when it comes time to start supper.

Tonight, after you finish up dishes (or after kids and hubby finish dishes...), check out tomorrow's menu. Take out the meat, set up the crockpot, pre-chop a couple of things, just do whatever you can to make things go smoother. Chances are you won't have to do anything, you'll just feel relieved that supper will go on the table just as planned.

All the checking and prepping will ensure that you get the meal made just as you planned. If you skip the checking step in the Make a Menu sequence, you might end up with the shame of eating at fast foodie land. Eeeewwww!