Alright, so folks have been asking me how I actually put together my October kitchen menu. It’s not like I’m some fancy chef or anything, just someone who likes to have a bit of a plan, especially when the weather starts to turn and you just want some good, hearty food without a last-minute panic.
Getting Started with the October Ideas
First off, I just sat down with a cup of tea – essential first step, right? I grabbed a notepad, one of those cheap ones from the corner store, and just started jotting down anything that came to mind for October. Think pumpkins, apples, stews, that kind of cozy stuff. I also flicked through a couple of old magazines I had lying around, the ones with pages falling out, you know the type. Tore out a few pictures that looked good. Didn’t really worry if they were practical yet, just got all the ideas down in one place. It was a bit of a mess, to be honest, but that’s how I always start.
Sorting Through the Chaos
Then came the slightly harder part. I looked at my big list of random thoughts and tried to make some sense of it. I started thinking about what’s actually realistic for weeknights. After a long day, I’m not about to spend three hours cooking something super complicated. So, I put a big ‘W’ next to ideas that seemed quick or could be prepped ahead. Things like soups, or maybe a pasta dish. For the weekends, I allowed myself to be a bit more ambitious, maybe a slow-cooked roast or baking something from scratch.
I also had to think about what ingredients I could actually get easily. No point planning for some exotic vegetable if the local shop doesn’t stock it. So, I tried to stick with seasonal stuff as much as possible. It usually tastes better and is a bit cheaper too.
The “System” – If You Can Call It That
I don’t have any fancy apps or spreadsheets. I literally took a big piece of paper – the back of an old calendar, actually – and drew a rough grid for the month. Then, I started penciling in dinner ideas first, because that’s the main meal I worry about. I tried not to have chicken five nights in a row, you know, mix it up a bit.
For lunches, I’m a big fan of leftovers. So, I often plan dinners that I know will make enough for the next day. Saves time and money. Breakfast is usually pretty standard for me – toast or cereal – but I tried to put in a couple of “nicer” breakfast ideas for Saturdays or Sundays, like pancakes or a proper fry-up.
Here’s a rough idea of what a week might look like:
- Monday: Quick lentil soup with good bread.
- Tuesday: Chicken stir-fry with whatever veggies I have.
- Wednesday: Pasta with a simple tomato sauce (maybe add some sausage).
- Thursday: Leftovers! Or baked potatoes with toppings.
- Friday: Homemade pizza – always a winner.
- Saturday: Maybe a slow-cooked beef stew if I’m feeling it.
- Sunday: A roast chicken with all the trimmings.
See? Nothing groundbreaking. Just simple, doable stuff.
Why I Even Bother With All This Planning
You know, I wasn’t always this organized with food. Far from it. It actually reminds me of this one time, oh, must be ten years ago now. My cousin, bless him, decided to drop by for a surprise visit. It was mid-October, horrible weather, and he’d driven for hours. And what did I have in the house? Pretty much nothing. I mean, the cupboards were echoing. I ended up giving him some slightly stale crackers and a tin of sardines I found at the back of a shelf. For dinner! He was polite about it, but I could see the disappointment. He still jokes about my “gourmet sardine surprise.”
Honestly, I felt so bad. It wasn’t just about the food, it was about not being prepared, not being able to offer something decent and welcoming. That whole thing really stuck with me. I thought, never again. I don’t want to be caught out like that, especially not when someone makes an effort to come and see me. So now, I try to have at least a vague plan. It’s not about being a control freak; it’s just about making life a little easier and, well, not having to serve tinned fish to unexpected guests. That experience really shaped how I approach my kitchen, especially when autumn rolls around and you just want to offer warmth and comfort.
The Final (For Now) Menu and How It’s Going
So, I’ve got my penciled-in October menu. It’s not set in stone, of course. If I see something amazing at the butcher’s, or if I’m just not in the mood for what’s on the list, I’ll swap things around. That’s the beauty of pencil! But having that basic framework there just takes a lot of the daily “what are we having for dinner?” stress away.
So far, it’s been pretty good. We’ve had a few really nice meals, and I haven’t had that moment of staring blankly into the fridge at 6 PM wondering what on earth to cook. It’s made grocery shopping a bit more efficient too, because I roughly know what I need for the week. It’s a work in progress, like everything, but I’m feeling pretty good about my October kitchen game this year.
