So my calendar is up.  I think it's less intimidating if it is viewed as an agenda. I'll post all the recipes a week ahead of time.  Some of these have been in our family since hubby and I were dating and some as recent as this past calendar year. (When we discovered he'd eat ribs, he just hated bbq sauce--no smoke flavor or hot/spicy sauce for him)  We are evolving, it's slow (30+ years), but it is evolving.

Having a background rich in frugality (New England, Swedish, depression era grandparents), I was always trying to find new ways to make things cheaper, but better.  Some things worked and some things didn't.  One time I made an Onion Parmesan Quiche for dinner for my husband who hates eggs.  He tried to fix it for both of us by sprinking cinnamon on it (I would have gone for Garlic Salt or Curry Powder myself).  Needless to say, we tossed dinner in the garbage (mind you it was almost a dozen eggs, 2 cups of milk and the cheese besides) and we walked to McDonalds for dinner.  I cringed the whole walk over.  That was 34 years ago when $7 was a lot of money for us.  It was before kids, before 2 full time jobs, and when minimum wage was a mere $3.35 per hour!

I became wiser and learned how to cook for "Mr. Pickypants".  Soon afterward we would have 2 lovely little girls who, like their Dad, were picky.  Not exactly the same picky, and one was pickier than the other, but our family learned to adapt and then we were able to stick to a decently low food budget.  I tried to stay under $50 per week until my kids reached their teens, when $75 per week worked pretty well.  

Currently Miss K is out of the nest, Miss M is with us still and we have a track/cross country team of about 50 or so to feed, I now try to stay around at around $100 per week, especially with those "track snacks" and water bottles.  Love it when I can get fruit snacks for the team for 74 cents for a box of 10.  Rumor has it that Scooby Snacks make fast relays.  That's my story and I'm sticking to it.  Anyway I digress.

Cooking starts tomorrow, Cross Country practice will be early, so I'll have enough time to make dinner before the little ones start ringing the bell.  I have space in my freezer for the dinners I'm freezing, so I am truly ready to start this adventure...