— Felipe Valls

This gets us into menu planning and even the concept of batch cooking depending on just how much prep we want to do ahead of time. But, you know take a look at what you want to eat. And you know, I like to write things down so I can I can see I can actually see what the plan is as it unfolds. And this is you know time you might just write down, you know Monday through Sunday and start to write down ideas of what you would like to eat. Keep in mind that it's a good idea to plan days that are that are you know back to back. Let's say a Monday and a Tuesday with a meal on Monday the The Leftovers of which could be used on Tuesday if train your transformed into something else or the The same ingredients used on that Monday meal if you have some left over which is often the case that they can be used on Tuesday to create a different meal something new. Okay. So this way we minimize certainly but even eliminate the waste of certain products. Okay, and I think that objective is going to be an important one from day to day and week to week and then plan your shopping accordingly and you might choose, you know, one day or you know, two days a week to go shopping. Whatever is convenient for you. It could be more or less, you know frequency. And you do understand that different vegetables have different shelf lives and some of them will last for a week. No problem others, you know might be looking a little rough around the edges on day five six or seven. And other things you might want to you know, buy twice a week because they have only a two or three day shelf life or just use it up within a couple three days and then, you know not have that in your inventory for the remainder of the week. So these are different considerations on your part. Okay, and I think that's that's a place to start, you know, give give that a try see how you can develop a rhythm from week to week. You might also at least to start with consider what we would call a rotation menu where you know, Monday through Sunday you have you know, these this set of dishes that you prepare and then the following week you sort of repeat that theme or you have the same sort of basic ideas in in mind Monday through Sunday keeping in mind that you can always start to alter spices. Is an herbs and and even primary and secondary ingredients to create variations on that dish so that you're not actually eating the exact same thing every Monday through the year. Okay, and this is the way we start to cook and cooking becomes more organic and spontaneous and and creative and also more relaxed, you know through this joyous process. All right, give that a try. Thank you.