It’s a weird week here in the US, which considering the last 8 years, is really saying something. The upcoming presidential election is on everybody’s mind and our most patriotic holiday popped up out of nowhere. Celebrating a big national holiday in the middle of the week feels profoundly unserious. Everybody is phoning it in. The illegal fireworks that usually boom all over the LA basin at this time of year have been oddly quiet. My dog and two cats have barely cowered in fear. It’s like we’re all running out of energy. I can hear the shrug in every text invite I get for a party. We’re only pretending to throw a BBQ. Please don’t come. Everybody is tired.
You deserve a little break, so I dropped my July Meal Manager to help everybody plan out their meals for three weeks, Sunday-Friday. It’s like a meal prep guide, weekly menu, and recipe booklet all rolled into one. Each week stands alone, so you can use these week-long cooking guides in different orders all summer long. Yes, there’s an additional charge for this service. I know it’s annoying, but I think 12 bucks for 18 recipes and a guide on how to cook them for three weeks is a hell of a deal. The paid Sunday Recipe Club continues like always, but the Meal Managers are for people who are trying to cook more but don’t really have time to think about anything else. The people who cut the legs off all their pants because it’s too damn hot out and it’s only July. If that’s you, click right this way.
I’ll be back next week with all my usually programming but in the meantime, I would love to hear what else you’d want to see here at Stir the Pot. The Meal Manager was reader requested after all. It’s important to me that I be of service to all of you and provide you the information, ideas, and recipes that you want. So if there’s something you’d love to see around here or an idea you’d like me to discuss in a future essay, drop a comment below or send me a dm if you’re feeling shy.
Want extra credit? Take my quick six-question survey and let me know what you’re looking for around here. But if you’re looking for an illegal firework connect, you’re on your own bud. Maybe ask Kyria.
xoxo,
Michelle
Always such great stuff! I'm wondering if you have found good non-soy tofu anywhere (I've found some recipes - but not needing to add that to the workload). There is a local Portland, OR company that makes non-soy tempeh, which is amazing, but would love the versatility of tofu without it being SOY. Good old soy is inflammatory for me and makes my joints ache something fierce. It's made the whole food plant based diet challenging to get enough protein with a bit of variety.
As others have said, I LOVE this space and all the people that are here. You and Kyria have made a welcoming, fun, open space, and I love checking in to see what people are doing. While we're here for food, it has grown into so much more. The addition of the meal planner just puts all of it over the top!
I have an idea for a "segment" and that is to discuss all the types of rice, and how best to use them in recipes. Long, short, white, wheat, black, wild, sweet...I would love someone to talk about when to use each of them and how to sub.