Do you eat to a set schedule?  same times and foods for meals everyday or week.  Such as always have bacon and eggs for breakfast at 10 am on Saturday mornings.

Do you plan your weekly menus?

Do you just cook whatever is around anytime?



My husband is a picky eater.  He usually calls at noon and tells me what he would like for dinner.  Sometimes we plan ahead a day or two for more complicated dishes that require preparation time or shopping for specific ingredients.

Don't eat to a schedule, but do often eat the same foods.

At the moment, I live mostly on bacon, eggs, mushrooms and tomatoes, toast and tea, though I do make things out of Mrs Beeton, or meals from the Diet of National Austerity from time to time.  A few months ago I lived mostly off bangers and mash with onion gravy for a while.

I eat pretty much whats available or what whim hits me as I'm shopping.
And I eat as the hunger pangs hit me, I usually don't stick to a schedule for breakfast or lunch.  Dinner/supper is the only exception.

As for what I eat, I tend to stick to a lot of the same things.  Once in a great while I might experiment while cooking or if we go out to dinner.

Peace

At the moment I love brown rice.

I usually do food prep (such as it is) on the weekends since I work during the week and can't get motivated.  I kind of eat whatever, whenever.....my friends consider me to be food-challenged.

I tend to eat whatever is in the cupboard.

I usually like to have a curry on Friday nights but I don't plan to have a curry every Friday night.

D'you mean a take-away, Chris, or do you make your own?

I make my own beef curry since that is what my husband likes.  I take about 2 -3 onions and thinly slice them.  I fry them in ghee in a pot with minced ginger root and crushed garlic cloves.  When the onions are browned I add mustard seeds, and curry spices (about 4 tablespoons, yes, large spoons of curry powder)  I do not make my own curry powder since it would really smell up the place.  I fry the curry powder abit and add some vinegar, some hot chilis and some salt then chunks of stewing beef.  I coat the meat well and then add hot water to cover and let it all simmer for about two hours until the meat is tender and there is a delicious gravy.  We eat the curry with rice or hoppers or roti.  Hoppers are a Sri Lankan rice flour pancake like bread.  Usually I also make some lentil dhal to eat with it all. My husband enjoys any kind of chutney with this meal.  I have made date chutney and tamarind chutney.  He likes mango chutney but mangoes are really expensive here.    Curry just smells up our place for about two days even if we open all the windows.  I have to remember to close the bedroom door and closet doors or all our clothes will smell.  I do not know why some people do not like the smell of curry.  I just do not like the smells of some people's fish cooking.

It all sounds wonderful, M.

Lime pickle and mango are  my favourite chutnies. If I have a very hot curry, then it's always nice to have some cooling cucumber and yogurt (cucumber raita?) to go with it.

Take-away is cheating.

I've never tried a beef curry before, sounds nice though M.  I tend to have either a chicken or a vegetable curry.

I often have thai green prwan curry on a friday night.

Is it not interesting that different cultures have curries:  hot and spicy.

Indian, Sri Lankan, Thai, Chinese (Szchewan)

Some of the spices in the curry powder mix have anti-microbial properties as do garlic and onions.  In hot weather countries, food spoils quickly without refrigeration.  

I love exploring new tastes but I also like to know the practical reasons and histories behind the foods.

I usually eat whatever, whenever. Sometimes I get too depressed to shop much and will finish off whatever is in the house. When I'm feeling better, I will make a crock pot stew or chicken or beef dish or a casserole.

Yes I do, usually on a Friday night, or earlier in the week if I'm out then. That way I have a shopping list of ingredients, so I'm less tempted to make impulse buys at the supermarket.

This is this week's menu:

SAT: Lunch - Leftover Thai red curry made from tofu, butternut squash, salad potatoes, shallots and pak choi, padded out with brown rice and a salad of slightly wilted oakleaf lettuce
Supper - Roast chicken wings with lemon & cracked pepper (from Nigel Slater's The Kitchen Diaries) plus the rest of the oakleaf lettuce
SUN: Lunch - Apple, walnut & carrot salad (from Nigel Slater's Real Fast Food)
Supper - Stir-fried turkey & veg, roasted sweet potatoes (make 2 portions)
MON: Lunch - Quinoa tabbouleh (made in bulk on Sunday to last a few days) - recipe from the quinoa packet
Supper - The 2nd portion of yesterday's supper
TUES: Lunch - Quinoa taboulleh
Supper - Pan-fried lamb chops + "a few good things to throw in the pan" (Nigel Slater, The 30-Minute Cook), namely garlic, parsley, sun-dried tomatoes, lemon juice & Marmite gravy; steamed pak choi
WED: Lunch - Quinoa tabbouleh
Supper - evening class tonight, so grab a convenience meal
THURS: Lunch - Quinoa tabbouleh
Supper - Marinated baked salmon (a recipe I copied out of Gillian McKeith's You Are What You Eat), salad made from ready-washed bagged baby leaves
FRI: Lunch - Cold roast beef salad with orange mustard dressing (from Nigel Slater's Real Fast Food)
Supper - The 2nd portion of yesterday's supper

I'm not always that organised. Sometimes I've had several nights out or working late in a row and I don't get around to drawing up a menu plan.