Coming home from a vacation should count as part of the vacation. End on a high note. Coming home late, exhausted, and knowing you have to get up early to go back to work is bad enough. Add the suitcases full of dirty laundry. THEN add the disaster area that was created while you tried to pack. No thank you! Planning in advance prolongs the excitement and anticipation of the trip. Planning meals around using things up can be part of this fun, and it can also help to defray the cost of the trip.
There are two main ways to use up food in advance of a trip. One, just eat the stuff. Two, cook it and put it in the freezer. (You can also ask some friends or roommates if they want it, but chances are that they’ll just wind up throwing it away).
We decide which way to use stuff based on how well it freezes. Once I tried putting a bag of carrots directly into the freezer, and let’s just say that didn’t work out very well! Right before a trip is no time to be experimenting on novel food preservation methods. Let’s just do things that we already know how to do.
Eat it now: Salad greens, leftovers, fresh fruit, anything you can juice
Freeze it: Anything that could go in a soup, pot pie, or stir-fry. Any bread or baked goods.
It took me forever to learn to do this, but I now plan meals over a 3-5 day time period. I buy frozen entrees for more like 1-2 weeks at a time, and canned foods for a few days, but the fresh produce circulates over a much briefer period. There are three reasons for that. Our fridge is small, I have to carry all our groceries over my shoulder while walking half a mile, and, most importantly… there’s no need for me to buy more. They call it a “store” because it “stores” things.
My previous method of shopping involved buying stuff out of curiosity when I didn’t actually know how to cook it, buying stuff I did know how to cook without having a meal plan, buying stuff on sale, and generally feeling like there was a “right amount” of food to buy. The result was more or less chaos. A kitchen full of every possible spice, herb, condiment, shape of pasta, and random item like umeboshi plums or canned chestnuts… but nothing that would actually represent A DINNER. As it turns out, the vast majority of stuff we buy for flavor has few to no calories. That sense of safety and security that comes from stockpiling food is a false sense of security. In crisis conditions, it won’t fuel us for very long. Thus, if we’re saving extra food at the behest of anxiety, we should be making sure that it represents whole meals in the least perishable format possible.
That’s a lesson for a different day.
What we’re focusing on right now is the OPPOSITE of crisis conditions. We’re focusing on being AWAY from home, on NOT having a stockpile of supplies. What we want is to avoid coming home to a bunch of moldy, spoiled food, all of which represents\ both a waste of money and a cleanup hassle.
Once I came home from a trip and I was talking on the phone with the man who is now my husband. Clearly I was not thinking about how long I had been away. (I think it was Thanksgiving weekend). I grabbed a container of soy milk out of the fridge and started to take a swig. Instantly my honey was subjected to a stream of swearing and gagging. The soy milk had gone bad. Approximately a single molecule of it touched my tongue, and I learned that the major function of the taste buds is to protect us against being poisoned. This is some limbic-system, deep survival stuff right here. I was scrubbing my tongue with a toothbrush and gargling with mouthwash. Then I poured out the offending container and everything in it came out in chunks. And that is the story of how I started meal planning before trips away from home.
The steps involved are simple.
Don’t go to the grocery store if you can avoid it. Definitely do not go until after you have taken inventory of the perishables in the fridge.
Try to use up all the perishables. That means “things that go bad.”
If your fridge is empty the day before you leave, great. Just get tacos that night or something.
A lot of typical American households have enough food in the kitchen to last for at least a month. Many frugalites and debt-payoff champions have proven this hypothesis by eating only the food supplies they have on hand until they run out. This can be harder to do when you realize that your stockpile includes three jars of mustard and five separate salad dressings. Also, how does someone wind up with two jars of capers?
One thing I like to do is to make a pot of soup and put it in freezer containers for the night we come home. The soup simmers while we pack our suitcases. Then we don’t have to stress out about what we’re going to eat when we get home, either. We can put off grocery shopping until the next day. We can also splurge on grocery delivery, which we used to do when our grocery store was more than half a mile away.
Travel anxiety is hard. I have found that it really eases my mind to take out the trash before I leave for a trip, and then do a final perimeter check. I can lock the door behind me, carrying the image of my clean and tidy apartment, with clear visuals in my mind that show I haven’t forgotten anything, and we won’t be coming home to a mess. Nothing but fun times ahead!
I've been working with chronic disorganization, squalor, and hoarding for over 20 years. I'm also a marathon runner who was diagnosed with fibromyalgia and thyroid disease 17 years ago.
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