Family-style or restaurant-style?

How do you serve meals?

I've been thinking about the pros and cons of each style. I grew up with a mother who always plated at the stove. When I set up our kitchen, I dedicated a strip of counter space to plating up dinner plates every night. It's something that feels ingrained in my approach to meals. But even old habits can be changed, if warranted.

So, I wanted to think through the pros and cons of each style of serving meals.

Family-style

Pros

Ease of serving supper, especially if cooking vessels can go stove to table.

Everyone takes however much they are hungry for. Presumably less waste, combined with opportunity for "seconds" if someone's hunger is greater.

Everything can come to the table hot.

Family-style could serve as incentive for stragglers to get to the table on time.

Cons

If cooking vessels can't go to the table (amount of space on table in relation to size of pot/pan/casserole dish), then foods must be transferred to serving dishes, negating some of the time savings of family-style.

For me, I have a motley collection of hand-me-down pots and pans. They wouldn't be attractive on the table in their current state.

Potential for more scraps of leftovers to deal with.

Some individuals might not take the proper-sized portions (whether too large or too small), or take unbalanced meals (more starches, fewer veggies, or mostly meat and nothing else, or to the other extreme, only salad).

Restaurant-style

Pros

The total amount of food can be divided between all the plates, as the cook deems appropriate.

Leftovers can be minimized, or purposefully reserved for lunches or a future meal (important when trying to cook for two meals, and save enough for the latter meal).

The table can look more visually appealing and less cluttered.

If not everyone eats at the same time, individual plates can be filled, and kept warm in the oven for late-comers, meaning no one gets stuck with just the leftover bits.

Cons

It takes time to serve each individual plate, time that is mostly performed in isolation by the cook. Whereas, time spent serving selves could be considered part of "family time".

Serving all of the plates at the stove requires a "station" for plating. Kitchen counter space could possibly be put to better use, particularly in small kitchens.

The hybrid approach

Serving meals doesn't have to be one style or the other. There are hybrids. For example, my grandmother often set up a buffet, on her kitchen counter. We would file through her narrow, galley kitchen and each fill our own plates. My own mother filled dinner plates with the main entree at the stove, but we passed a salad bowl at the table. And of course, one day, meals could be served restaurant-style, but the next be served family-style. There's no rule that says things must always be done the same way.


Does one serving style reduce food waste, and therefore save money? It could be argued that serving oneself at the table lessens waste, as individuals only take what they feel hungry for. But then again, by my plating each person's supper, I can make just exactly how much I feel we will all eat, then divide it all up fairly. So, maybe neither method is superior in reducing food waste.

Does one method save time over the other? Well, it would appear that serving family-style would save my time, up front. But if extra serving dishes had to be used (other than the cooking vessels), than that saved time in plating meals would be used in cleaning up extra dishes.

How about the happiness factor in mealtimes? It does make a person feel taken care of, to have their plate served to them. But then again, it is such a cheerful image, a family gathered around a table, sharing their stories of their day, as they pass the food items around the table.

I guess the answer is which method fills the most pertinent needs, in general, and at the moment. What pros and con have I overlooked? If you prefer one method over the other, why?

Putting it all together

So, in yesterday's post I told you what I bought in February (towards the bottom of that post, is a condensed list of items I bought)..

I know it can be baffling how I might manage to feed 5 of us, daily, for a month, when it appears that I could not have possibly purchased enough variety of ingredients.

Below, is a recap of how I used those ingredients (and others from the freezer/pantry) in meals for the month. These are the suppers I served over the course of the month. In addition, our breakfasts mostly consist of toast or muffins and milk, smoothies, oatmeal or granola and milk, and for some weekends, waffles or pancakes. Lunches are often peanut butter sandwiches, occasionally leftovers from a supper, or concocted casseroles and soups specifically made for lunch meals. I reserve the whole pieces of fruit, like apples, bananas and oranges primarily for to-go lunches, as they are tidily "packaged", and don't require a container or utensil to eat, as opposed to apple or rhubarb sauce or stewed plums. So, to last a month on 35 bananas and 11 apples (plus a few oranges from previous month) is feasible, if mostly using those fruits for weekday lunches. The nuts and seeds I buy are often used as an extra item in packed lunches, as I rarely buy those snacky foods like potato chips, crackers or pretzels.

Meat served as the "main event" at a supper only occurred 7 times in the month. I used cheese as the main protein source only 2 times (although I used it as a secondary protein source on several nights). I mention this because meat and cheese tend to be my more expensive ingredients, so I use both, modestly.

I used the corn tortillas for 7 suppers, and the tofu for 6 suppers. Pumpkin showed up in 11 of the suppers. Frozen spinach was used in 10 suppers. And canned tomatoes were used in some form or other in 14 suppers.

At the beginning of each month, I do a mental inventory of what I have a lot of, that I'd like to use up. Then as each week rolls around, I brainstorm various possibilities using those ingredients. I like good food, too. So one of the best ways to motivate me to cook every day is to think of something tasty to use the ingredients on hand. Hunger is the meal planning "method" that works for me!

Anyway, I just thought I'd put my shopping list together, with how I used the purchased items, so it would all make more sense to someone not living within a stones-throw of my pantry!

1-turkey and vegetables topped with biscuits

leftover pumpkin pie

2-ham (from freezer)

mashed potatoes (from freezer)

frozen green beans

3-homemade mushroom and black olive pizza (dough from freezer, quick sauce of tomato paste, water and dried seasonings)

vegetable medley of canned tomatoes, onions, frozen green beans and garlic powder

blackberry cobbler

4-veggie enchiladas 

Spanish rice & black beans on the side

5-Fried rice, with spinach, mushrooms, peas, tofu and egg

Pumpkin-ham soup

Chocolate chip cookies

6-Black bean tacos

Tomato Florentine soup

Pumpkin pie

7-Black bean tacos

Oranges

Pumpkin pie

8-Pork roast with garlic and rosemary

Rosemary potatoes

Spinach and onions sauteed with bacon bits

Pumpkin pie

9-Fried rice (with eggs, peas, peanuts, onions, garlic), topped with a garlic and peanut sauce

Tofu and orange salad in a ginger-soy vinaigrette

10-Fried corn tortillas, topped with

refried beans, cheese, avocado, salsa and black olives

fiesta corn (frozen corn sauteed with onion, green pepper and chili powder)

oven-roasted canned tomatoes

11-baked chicken leg quarters

canned tomato, onion, garlic, green pepper and herb sauce

brown rice

pumpkin pie (from freezer)

12-Homemade wonton soup (yes, I made the wontons myself -- and this soup was so wonderful!)

Fruit salad of banana, orange segments and dried cranberries

Pumpkin pie

13-Chicken, rice, spinach, onion enchiladas

Avocado

Chocolate chip cookies

14-Heart-shaped pancakes with red currant syrup

Crustless mini quiches with spinach, onion and sausage

Bacon

Fruit salad

Cream puffs filled with frozen strawberries and whipped cream

15-popcorn and some cocoa

16-Southwest pumpkin, bean, potato soup, topped with avocado, salsa and Cheddar cheese

Pumpkin muffins

Rhubarb-plum sauce

17-Egg salad sandwiches

Roasted tomato soup

Pumpkin pie (from freezer, last pie from the batch)

18-Meatloaf with gravy (I made 2 and froze the other one)

Mashed potatoes (extras so I can make a turkey-rosemary-potato soup in a day or two)

Oven-roasted canned tomatoes

Grilled onions

Pumpkin pie

19-Chunky tomato soup

Focaccia, topped with leftover grilled onions, leftover roasted tomatoes and black olives

Stewed frozen plums

20-Rosemary, turkey and potato soup

Croissants (gifted to us from event my girls and I helped at)

Cucumber, avocado and roasted red pepper salad, topped with slices of boiled egg (cucumber gifted to us, roasted red peppers from pantry)

Assortment of pie to choose from (leftovers from event)

21-Skillet-fried wontons (homemade from freezer)

Ham and egg fried rice

Cucumber salad

Choice of cake or pie

22-Spinach and tofu lasagna

Choice of leftover chocolate cake or pie

23-Vegetarian tostadas -- fried corn tortillas, topped with Spanish rice, frozen corn, refried beans, cheese, olives, lettuce from greenhouse, roasted red peppers, salsa and avocado

Choice of cookies, chocolate covered cherries or mini-cheesecakes (leftovers from volunteer work at a tea over the weekend)

24-Meatloaf and gravy from freezer

Mashed potatoes from freezer

Frozen spinach

Pumpkin souffle

25-Leftover spinach and tofu lasagna

Chocolate cake from freezer

26-vegetarian chili, topped with Cheddar, avocado and fried corn tortilla strips

whole wheat toast

27-olive, onion and green pepper homemade pizza

candy apple salad

frozen green beans

28-spinach, onion and Cheddar quiche

frozen peas

brown rice

29-Salisbury steak with gravy
mashed potatoes with kale
pumpkin souffle

February 2016 grocery shopping journal

In going over the budgets for the next few months, we need to trim again. We have some costly expenses coming up. They're all good things, but expensive, nonetheless. So, I've trimmed the food budget, once again, to $190 for the month. I'm pretty sure we can make it on this amount, especially if I'm careful about treat items. It's just $10 per month, but that, combined with cuts in other areas, and we should be on solid footing for our little extra expenses this spring and summer. More on those to come!

I have a carry-forward surplus of $97.89, from January's very lean grocery shopping. So, for the month of February, I have my $190 plus 97.89, for a total amount of $287.89 available to spend on groceries!

Feb. 2 Senior discount day at Fred Meyer. I offered my daughter a ride to the transit center today, as it would save her one leg of bus rides (about about 75 cents in fares). Since there are actually 2 Fred Meyer stores between home and the transit center, I knew I could do my FM shopping right after dropping her off. I went to the FM which is closest to the transit center (not my usual one). As it turned out, I had to go to both FMs, as the first one was completely out of whole almonds. But I was able to snag deals at both stores, and take advantage of a "limit 4" coupon, at both stores. So, all worked out okay. Here's what I bought:

1st FM -- in the markdown bin, 3 10-ct boxes of instant cocoa ($1.07 each, instant cocoa at Dollar Tree has been packaged in 6-ct boxes for the last year or so, so this was a deal, I'll use it in gifty type things, as I usually make cocoa from cocoa powder when making for the family). Also in the markdown bin, Starbuck's Christmas Blend ground coffee, 10-oz bags, I buy 2 ($2.99). Still expensive for ground coffee, but will be nice for a treat, now and again. I froze one bag, hoping I'll not use it until next November/December, we'll see on that. Also bought 4 8-oz bricks of cream cheese (sale w/coupon, 99 cents, plus my discount, making each one 89 cents). Not included in "food" shopping, I bought an orchid plant as a gift to our host/ess this coming Sunday. They've invited us for Chinese New Year celebrations. I was very surprised at how relatively affordable orchids are now. I used to buy these for my grandmother and mother back in the 70s and 80s, and paid $25 to $30 per plant then. At Fred Meyer, they were $9. And I bought vitamin D3, B1G1 free, plus discount on the first one, so a good deal. And part of my working on spending less on household/health and beauty items this year. On food, at this Fred Meyer, I spent $12.75

2nd FM -- 16-oz whole organic mushrooms, marked down to $2.29, whole almonds ($6.29/lb, about half a pound), raw, hulled sunflower seeds ($1.34/lb, about 2/3 lb), the limit 4 cream cheese coupon, bought 4 for 89 cents each, 1 gallon marked down skim milk ($1.79), 16 oz whipping cream ($1.99), 2 dozen repackaged eggs at $1.07/dozen. At this Fred Meyer I spent $15.65, and they have a gas station onsite, so I was able to fill my tank for $1.68/gallon.

I use whole milk for one daughter. I still have 1  1/2 gallons of whole milk at home for her. With this 1 gallon of skim milk, I can use that for my other two kids, with a bit of whole milk added to each glass to bring it up to 1% or 2% milk fat. I can also use the skim in cooking, and could use it in a pinch for first daughter, in a smoothie, by adding lots of other fats, like peanut butter. The whipping cream we really didn't need right now. I'm not having to add any to milk for my daughter at this point. But I kinda developed a bit of fondness for whipping cream mixed with almond milk, in my tea and coffee. So it is a bit of a splurge! Just living it up! As well, the whipping cream will be nice to top desserts for the family, so I won't be drinking this stuff up by myself!

Feb. 3 stopped by Trader Joe's to pick up bananas for the month. I bought 28 bananas, for 19 cents each, spending a total of $5.32. I also got a sample of steel cut oats, turkey bacon and maple syrup, plus a small cup of coffee, for free.

Feb. 4 Cash & Carry I mentioned I was running low on brown rice, so I bought a 50-lb sack. This is a year's supply for us, $20.19 (about 40 cents/lb), also bought 2 gallons of white vinegar ($2.37 each), a bag of 15 medium avocados for $7.98 (53 cents each), Asian dumpling wraps, they're square like wonton wraps, 98 cents, 5 containers of tofu, 18 to 19 ounces each, varying firmness ($1.15 each), 5 lbs of sharp Cheddar cheese, shredded ($10.45), really great to find sharp Cheddar at this price, a 72-count package of corn tortillas ($2.37), 3 3-lb packages of frozen, chopped spinach ($2.48 each). I spent $59.90

If it looks like the makings of lots of Mexican and Asian food, well you're right! I'm hoping to make wontons (for soup), enchiladas, and tortilla chips for chips and bean dip and nachos. The frozen spinach will be an extra veggie for us. These 3 packages will last a couple of months. The soft tofu will be for smoothies for me, added to frozen blackberries, bananas and orange juice.

Feb. 4 Dollar Tree. The only food items I bought here today was a 12-oz box of crackers, similar to Ritz crackers (it was a bonus pack) and a quart of soy milk. Spent $2

This was not my usual Dollar Tree, but one near Jo Ann Fabrics. This Dollar Tree didn't have almond milk, or much of a food section compared to my usual one. But I was able to find all of the other items I needed, like toothbrushes, toothpicks, q-tips, shampoo, sandwich containers, toilet cleaner "dunks", a squeegee, and a large bottle (50 ounces) of liquid hand dishwashing detergent.

So far, this month, I've spent $95.62.

Feb. 7 Fred Meyer for milk and orange juice. I find 4 gallons of skim milk marked down to $1.75, and buy 4 half-gallons of whole milk for 99 cents, plus 2 half-gallons of orange juice for 99 cents each. Spent $12.94

Total for month so far, $108.56

I'm tracking my spending closely this month, and will do a tally after each spend. The good -- I am well-stocked in milk, now, enough to get through 2 weeks. The bad -- I've spent over $100 in one week.

Feb. 22. I didn't go grocery shopping last week at all. One week left to the month.

Feb. 24. back to gardening means back to Home Depot, now and then. Which also means a stop at the ethnic market for produce doesn't cost anything extra in gas (just down the street a half-block). It's worth looking around some of your stops for errands, to see if there's a small ethnic market in the neighborhood. Anyways, I bought 7 bananas, at 39 cents/lb (it worked out to 15 cents each banana), and 11 apples, a mix of Fuji and Pink Lady apples, at 49 cents/lb. Also they had green bell peppers marked down for 33 cents each. I bought 3. Total spent at Imran's -- $4.35

Total for the month so far, $112.91

Feb. 25 My day for Cash & Carry. I buy 10 lbs lean ground beef (80/20), for $19.90, 5 lbs of frozen peas and 5 lbs of frozen green beans, both $3.74, and a 35 lb box of soybean oil (8 to 9-month supply), for $16.90. Total spent, $44.28.

Total for the month so far,  $157.19

Feb.26 Fred Meyer for milk (on sale 99 cents/half-gallon) and orange juice (same price). I buy 5 milks and 1 orange juice. Also, butter is on sale, $1.99/lb, with in-ad coupon, limit 2. I buy 2. I found small boxes of Valentine's Sweatheart candies (the kind with messages on each heart), for 9 cents each. I bought 5. I'll double bag these and save for next year's Valentine's day, using them in decorations or to top cupcakes. Store-brand canned corn was on sale for 60 cents/can. I had a coupon soon to expire for 40 cents off 3 cans. So I bought 3 cans, spending $1.40 for 3, or 46-7 cents each. not a stellar price, but I ran out of corn this week, and Cash & Carry was out of the sale bags of frozen corn yesterday, so having these 3 cans will mean that I can make corn pudding for supper some night soon (it's one of those wonderful comfort foods for my family). I also got my Take5 candy bar for free, with my download coupon. So, in addition to the coupons I used, I also had a $9.31 reward from Fred Meyer, from fall quarter. We practically never qualify for a reward, with exception to fall quarter (rewards are tallied quarterly at FM), when I buy a few gifts there, and stock up on giftcards, at the 4X fuel reward in December. After applying my $9.31 reward to today's shopping, I spent $2.46.

Total for the month so far, $159.65

I am $15 short of a 50 cent per gallon fuel reward for next month. I may go back to Fred Meyer over the weekend, and spend just a little bit more, if I'm in that area, maybe buy more butter and milk, or do next week's shopping on Monday (new ads come out on Sunday at FM, here).

Feb. 28. My Girl Scout cookies came in, today. We bought 1 box of Thin Mints. Spent $4.

Feb. 29. I didn't get out to Fred Meyer over the weekend (busy at home). So, my spending for the month stands at $163.65.

My available amount to spend was $287.89 for this month. So, I now have a surplus of $124.24 to add to March's budget of $190. Or a total of $314.24 for the next month!

What I bought in February:

Produce
1 lb fresh mushrooms
35 bananas
15 avocados
9 lbs of frozen chopped spinach
3 half-gallons orange juice
11 apples (Fuji and Pink Lady)
3 green bell peppers
5 lbs frozen peas
5 lbs frozen green beans
3 cans corn

Dairy
8 8-oz packages cream cheese
10 gallons skim milk
4 half-gallons whole milk
16 oz whipping cream
2 dozen eggs
5 lbs grated sharp Cheddar cheese
1 qt soy milk
2 lbs butter

Refrigerator
1 package Asian dumpling wraps
5 containers tofu
72 corn tortillas

Meat
10 lbs lean ground beef (80/20)

Pantry
3 boxes of instant cocoa packets (total of 30 packets)
20-oz Starbuck's Christmas blend ground coffee
1/2 lb whole, raw almonds
2/3 lb raw, hulled sunflower seeds
50 lbs long grain brown rice
2 gallons white vinegar
1 box crackers
35-lb box of soybean oil
5 small boxes Valentine's Sweetheart candies
1 Take5 candy bar (freebie)
1 box of Girls Scout cookies


What I have a lot of, still -- frozen fruit (some apples, lots of blackberries, rhubarb, plums and strawberries), butter and eggs, cream cheese, baking ingredients, peanut butter, meat, frozen green veggies, frozen pumpkin, canned tomatoes and tomato paste, jams, jellies, pickles and salsa. What I am low on -- all-purpose flour and milk.

This would be a good month to bake a cheesecake or 7, with all of the cream cheese I now have. And I'll start baking more pies and quiches, to use up the frozen eggs and frozen fruit.

My larger amount to spend this next month sounds like a whole lot to me. But I'm also keenly aware of how quickly that money can go, with just a few big stock-up items, like butter or meat. I'll try not to be too spendy this next month.