Jon was a skinny fella before he had the wreck where he lost his sight.
While he was in the coma for eight weeks they shot him up with a lot of steroids.
Ever since then he doesnt have much of a metabolism...that with his sweet tooth makes for a belly. I actually cook pretty healthy. I roast alot or grill. I do everything I can to sneak veggies into him lol.

My Hubby's got a key chain I bought him when we went on Vacation to Florida it says: I SUPPORT the THREE BASIC FOOD GROUPS
1. BOTTLE 2.CAN 3.KEG :p Cookie

Am I being defensive?

Not at all, Mapiva!

"I'm Kretan "do you carry a knife?" (long time legend we all carry 'em). And guess what, we all do carry knives. For cutting weeds lol! Don't believe me? Go check my Mom's purse."

Growing up, my Dad loved comic genius Redd Foxx. He had a Redd Foxx comedy album and in his routine Redd made this funny: "Everone thinks all Blacks carry knives. Everybody always says- 'watch out for that dude- y'know they ALL carry knives!' Well, I am here to say that is a bold-face lie! My Uncle carried an ice-pick for forty-seven years!" Hee-Hee! Redd- what a funny-bone tickler he was- God bless'im!

LOL, I remember those old Red Foxx albums.. The one particular skit that comes to mind is the joke that starts with:

"I knew a guy, with a wooden eye"...

Well, the rest isn't PG enough..

Mapiva, I never thought you were locking yourself into the same seven meals. But, for me (and I'm a planning mavin), your shedule would be a straight jacket.

For starters, there is too much overlap. We tend to eat both weeds and legumes with many meals. Lots of grains, too. So there's no need to have specific nights for them.

My planning tends to run differently. Because it is, at best, impractical for me to shop daily (or even more than once a week, except in emergencies) I plan out our actual meals. Right down to the starters.

Typically, the planning process starts with a list of numbered spots on the page. Each gets a gross category written in, such as Lamb--Poultry--Seafood--etc. That assures an overall balance.

We then decide on an exact dish for that category. F'rinstance, if lamb is the category, we might decide to have Ladies Thighs. We then decide on a starter that would compliment the Ladies Thighs, and side dishes to go along with it.

Once the weekly menu is complete we compose a shopping list from the recipes.

Keep in mind, too, that I am not cooking every night. I've discussed, in the past, what Friend Wife and I jokingly call MREs (meals ready to eat). I prepare full recipes, even though there are just the two of us. We eat one freshly made. The rest gets put up as home-made frozen dinners. About half the time and MRE is on the evenings menu.

The menu plans vary depending on several factors. Seasonality is certainly one of them. Now that cooler weather is coming in, soups will again appear more regularly---either as a starter or as the main course. And a lot of the things I make are determined by my work as a cookbook reviewer at ChefTalk, where we have a rule that at least two dishes be made from each book under review.

All of this sounds kind of anal, I know. But it's become second nature to us, and we can get the whole thing done sitting on the couch listening to music or watching a video.