checklist

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I read finerman’s rules: grocery lists–including lunch-bag items on preprinted sheets that have all the foods/stuff we like. When we run out of something, you just put a quantity by it to show how many to get.

& thought: how is it that I have lots of due diligence checklists but failed to implement a grocery checklist?

Top Cupboard #1
+ large flake oat
+ flour for pancakes
+ brown rice to accompany stir fry
+ wheat berry
+ lentils
+ red bean
+ green bean
+ black bean
+ chick peas
+ unsalted bread crumbs

Top Cupboard #2
+ pomi strained tomato (for sauce)
+ low sodium salsa
+ maple syrup
+ cumin
+ smoked paprika
+ cayenne pepper
+ oregano
+ garlic powder
+ onion powder
+ dried lemon peal
+ lemon oil
+ pine nut
+ unsalted peanut butter

Top Cupboard #3
+ earl grey rooibos
+ la la lemon black tea (the magical ingredient is orange oil)

Bottom Cupboard
+ tamari
+ sesame oil
+ cider vinegar
+ balsamic vinegar

Top Cupboard #4
+ salt
+ pepper
(yup this is the minimalist one)

Top Cupboard #5
+ flutes from Carl
(flutes from Denise are not in the kitchen)

Top Cupboard #6
+ tea cup from Neil
+ butter beans (dry lima beans)
+ white hominy
+ smoked mussels
+ smoked oyster

Drawer
+ zester

Freezer
+ frozen cherry
+ lemon popsicle

Fridge
+ mustard (sometimes even brand name)
+ muffaletta spread
+ grated parmesan
+ parsley
+ arugula
+ mushroom
+ green onion
+ red onion
+ shallot
+ ontario garlic
+ leek
+ cabbage
+ brussels sprout
+ bean sprout
+ celery
+ cauliflower (baked with bread crumbs + garlic powder + onion powder)
+ matchstick carrots
+ milk
+ yogurt
+ tofu
+ egg
+ guacamole
+ humus

Counter
+ lime
+ lemon
+ st viateur bagel (5 mg sodium per bagel)
+ whole wheat pita alwatan (for pizza base)
+ unsalted tortilla chips

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