Looking out of the window this morning, I can see that March is well and truly on it’s way, as is Spring.
Spring is my favourite time of year, and Easter my favourite holiday.
It fills me with optimism. The world is waking up. It’s a fresh start. We’re coming out of hibernation, out of our caves, and there is an abundance of energy.
This year, personally having a slow start to 2015, has increased my anticipation of the lighter nights and warmer weather. My thoughts have turned to our Spring menu at Chez Wright.
I’m keen to eat clean, and to continue on the quest to reduce food waste and packaging. And once again support local business where I can.
So, as I opened the fridge this morning I was hoping to see very little potential waste, and although not quite a clear slate:
It’s not too bad. Strawberries can be a tricky one for me. Grapes can be too.
See my Instagram for my food waste confession this Friday
As I do not need to spend much time devising a No Waste Tastes Great plan today (it’ll be fish and chips for dinner tonight), I can invest that time on a menu plan for March.
Trying to be as efficient as possible, I’m setting a weekly plan for a month this time, I will repeat the weekly menu each week (with reason of course).
I’m curious do you meal plan? And if you do, do you do it weekly or monthly?
So, how’d you do today? And don’t forget to link up over at Kristen’s also today. Those of you who participate in Food Waste Friday can now grab a fancy-schmancy button to perk up your posts. If you copy and paste the following code into your Food Waste Friday post, this little graphic will appear.”
If you blog on WordPress, just make sure you’re in html mode when you copy and paste the code, or it won’t work