The principles behind the Standardized Meal System are simple:
1. A standard menu for each week of each season (I recommend commencing on the Saturday closest to the first day of the season).
2. Lunches not specified, except for Saturdays. Weekday lunches are purchased at work or sourced from deliberate creation of leftovers. Sunday brunch is eaten at a cafe or replaced by a late breakfast.
3. Consistent breakfast throughout the year (with seasonal fruit adjustments).
4. Recipes (except for guest nights – refer item 7) are for two people but readily scaled up or down (number chosen to facilitate scaling calculations for people who are incompetent at mental arithmetic).
5. Two shopping expeditions (Tuesday and Saturday) each week, using standardized shopping lists for each season.
6. Common Resources (e.g. salt, lemons, tequila) purchased in economic quantities and added to the shopping list when the last container is opened or the quantity remaining is insufficient for the next meal. Purchases can be made at other times to take advantage of discounts.
7. Tuesday is guest night. Recipes allow for four people, i.e. two guests (optimum). A weekday is nominated, as invitees are less likely to have conflicting dining-out commitments and it supports the social convention of announcing “It’s a school night” when you want guests to leave.
8. Friday is restaurant night. An alternative (typically frozen) meal is available as backup if you decide to eat at home. These backup meals can also be used in emergencies.
9. Sunday is the major cooking day for replenishing resources such as chicken stock and frozen meals, and preparing for the week ahead.
10. Alcohol is specified on Saturday, Tuesday, and Friday nights. If you don’t drink alcohol or want to drink less (or more1), this is easily varied.
11. The menus and schedule should be seen as a starting point for tailoring to include your own dietary rules, food preferences, and quantities.
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1 I do not recommend drinking more. I do not recommend drinking alcohol at all.