As much as I like to think myself a free spirit I am, like most people, a creature of habit. This is no more evident than on Saturday mornings.
It’s the end of the week and there is a mental reclining into the weekend. I wake, whenever, feed Rigby, make a coffee, and go back to bed where I catch up with things – Facebook and Twitter, the newspapers, and whatever book of non-fiction I’m reading at that time (fiction is for bedtimes).
Somewhere between 9 and 10 I’ll get out of bed and get myself ready for the day ahead. Sometimes that includes a walk for Rigby, though mostly I leave that for later. It always means a trip to the local shops at Hampton for my weekly shopping.
I enjoy this. In fact, I look forward to it. Maybe it’s because it’s such a simple thing. All week I’ve been catching the train to and from work, and in the office have done battle (truer than just a throwaway line). The simple task of shopping for groceries at my cosy local shops is a form of mental cleansing. So off I go.
I’m pretty organised. I have a fair idea each week of what I’m going to buy. About 80% of my shopping is to plan – replacing things I’ve run out of, the weekly staples like bread and milk, and the ingredients I’ve identified for my cooking in the week ahead.
I walk around with about ten recipes in my head I plan to make. Depending on what I feel like and the weather will determine which recipes I select for the week ahead, though generally one will certainly be meat, and hopefully another meat-free. The recipes I browse each week on sites like the NYT, and some I will add to an app on which I’ve got stored about a thousand recipes of all types. I’ve made about 300 of them.
So when I go out I have in mind what I will make and the ingredients I need to make them. Mostly these recipes are new to me and I’ll rate them afterwards. Most recipes score a three, but it’s my hope to get about a hundred recipes with a rating above that which will be the staple of my diet going forward. That’s a fair way off – I’m an adventurous cook and a fussy one, and I’ve got no more than twenty odd recipes that score that well.
So I set out. Occasionally I’ll catch up for a coffee with Cheeseboy on my way, but mostly I’ll head directtly to the shops.
I’ll know if it’s going to be a big shop or a small shop. If it’s a small shop I’ll take the red cloth shopping bag I bought in Hong Kong fifteen years ago. It has memories for me, not just from when I bought it – from the markets on the far side of the island – but of the many occasions I’ve used it, and how, once, mum repaired it for me.
If it’s a big shop I’ll take with me the very sturdy L.L.Bean canvas bag. It holds a shitload, as they say, and can bear a greater burden than I’ve yet tested it with.
First stop is the supermarket. I’ll be about half an hour in there buying my groceries. Next stop is the greengrocer. Most of my meat and vegies I buy from Vic Market during the week, but often I’ll need to supplement my stores with something extra. Finally, I get my weekend bread. Mostly it’s from Baker’s Delight, which embarrasses me some, though it’s adequate bread at a reasonable price. Sometimes I’ll walk a bit further and across the railway line to the French bakery. Sometimes I’ll pick up some artisan bread from the greengrocer. Regardless, there’s always bread of some type – a baguette, something sourdough, maybe some Turkish bread, or something grainy and/or seeded (today it’s Turkish rolls). There’s always bread though, that’s my ritual too.
I’ll head back then. If I’m bold or have some loose change I might stop for a coffee somewhere, but mostly it’s straight home.
At home, I’ll unpack the food while listening to music (today it’s Peter Gabriel). Recently I’ve got in the habit of including a milk drink in my shopping and will drink that while I put things away and then, once that’s done, cleaning the kitchen proper, to cap off the routine.
At some stage, I’ll make myself a sandwich and sit down in front of this thing to catch up with my emails, check out some recipes, browse some music. Today I’ve interrupted that routine, but not broken it. Now it’s back to the kitchen for the cleanup.