Dear Tamar, I used to plan dinner no more than a few hours ahead—often just looking in the fridge at dinner time and seeing what needed to be used. I'm good tricks like caramelizing onions, having cooked beans in the freezer, etc. Now, with a 5-year old and a 3-year old, I've moved into the meal-planning approach. I'm good at it, too. But I kind of hate it. How can I approach menu planning so that it feels less rote and repetitive?
This is everything to me!