Grocery shopping gets a bit tricksy this time of year because there’s often a surfeit of food, a metric crapton of people out shopping for that food (& gifts & booze & all the rest), and the stores are closed for at least a few days right in the middle of it all.

To avoid last minute grocery dashes (and crowds) as much as I can, I’m planning the next couple of week’s worth of menus now. This is what the current working list looks like:

Big fancy dinners

• Turkey breast roast & all the fixin’s
• Beef tenderloin roast, sauted mixed wild mushrooms, garlicky bitter greens, potatoes gratin

Regular ol’ workaday dinners

• chili & toast
• beef curry, rice, channa dal
• roast chicken w/ lemon & thyme, cauliflower & broccoli gratin, wild rice
• pork loin roast, braised brussels sprouts, baked potatoes
• ground pork & cabbage szechuan noodles
• seafood chowder
• carnitas, guacamole
• baked salmon w/ lemon & capers, spinach, boiled new potatoes
• spicy shrimp stir fry w/ snowpeas and cashews
• pan-seared rib eye, salt-baked potatoes, caesar salad

Lunches will largely be made up of leftovers, and breakfasts probably be more extravagant/leisurely than normal, including stuff like bagels w/ smoked salmon, baked french toast, frittata w/ spinach and mushrooms, etc etc.

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Quick cocktail recipe for the holidays (there may be more of these):

1. 2oz gin (Tanq or Tanq 10 works well)
2. 1 tbsp rosemary simple syrup
3. 2 tbsp fresh lemon juice
4. Chilled club soda to top

Build over ice in a highball or med highball. Stir.