And a being prepared to be flexible helps a bunch, too.
Last week, knowing I still had some soups and stew dishes at the ready in my freezer, I scheduled some cooler weather dishes. Also knowing I would be feeding a crowd over the weekend, I thought this would work out great!
But, as each day progressed, the weather forecaster upped the temps. And so, serving chili to a group of hot and sweaty young people, after spending the day running around in 80 degree weather, just wasn't going to work.
Call in the substitutes! (can you say cold cut sandwiches, carrot sticks and apple slices?)
This week I'm focusing on using up meals I have in the freezer.