It’s taken a long time for me to learn to settle into a routine that includes meal planning. Now that I have a regularly scheduled grocery day once a week, and a world of recipes at my fingertips, and time and inclination to eat better than ever, I’ve started saving a few key recipes each week and going through them on Tuesday to make my grocery list. First, and again and again, I’m grateful to my Personal Shoppers who give me this gift each week. Far more than the protective convenience it began as, it’s contributed to my personal transformation. Even if covid ever goes away, or I ever decide I’m game to get back to going out in public, I’ll keep the rhythm this pattern has created. On my list this week was chickpea-mushroom veggie burgers.

Naturally I wanted to make the buns as well. All parts of this meal freeze well for future use, and I gave some away too. These 30-minute buns take a little longer than that, but are quick and easy and really good. Here they are after their warm-oven rise–I don’t have an oven light, and the lowest my oven will go was a little warm for a rise. Next time I’ll just leave them out for awhile before baking, and also use a little less yeast at this altitude than I did this time. I think they didn’t puff enough because the yeast moved too fast. But what do I know? I’m still figuring out this baking world. I’m grateful I’m not attached to the outcomes of the recipes I try out. As long as they’re edible I’m happy; and even if they’re not, I’m grateful I’ve got a compost bin. No waste.

Toasted chickpeas with garlic powder and smoked paprika get mashed with chopped mushrooms, miso, tahini, and a well-cooked grain. I thought I had quinoa in the pantry but did not, so used farro instead. Mixed, mashed, and formed into patties, then frozen until ready to cook.