I joke that I spend 75% of the time thinking about food and planning meals, but I rarely write it down; it all lives in my head. However, I finally bought a dry erase board for the refrigerator where I could write down my meals I have planned. This week started with a cabbage—what to do with the two heads of cabbage I have from the SFC farmers’ market? Cabbage and potato soup immediately came to mind. There were a few items I needed from the store, so I purchased items that I could use in multiple meals and pair with items I already had in my kitchen. Being that last week was SXSW, I front-loaded recipes for the beginning of the week, knowing that we would probably generate leftovers and could eat that for lunch or for a quick meal later in the week.