---
id: 2026-04-11T15:29:01-04:00
aliases: []
title: 2026-04-11 15:29:01
tags:
  - authorship/original
  - destiny/permanent
  - status/draft
  - topic/hobbies/cooking
  - type/periodic/timestamped
dg-publish: true
date-created: 2026-04-11T15:29:01-04:00
daily: "[[2026-04-11]]"
weekly: "[[2026-W15]]"
monthly: "[[2026-04]]"
quarterly: "[[2026-Q2]]"
yearly: "[[2026]]"
---
# 2026-04-11 15:29:01

My main concern in planning my diet is **waste**.

In my pantry I keep perishable items that I use habitually
(like ingredients for granola and tuna salad).
These are never at risk of spoilage
and would not be even if their _place_ was inconspicuous and inaccessible
because their regular use is necessitated by my habit.
These should still be placed for convenience
since I am liable to misplace them when returning them all in a hurry.

I frequently buy ingredients in bulk for value.
A backup tub of mayo may be placed inconveniently
since I'll only ever need to get to it once,
but it must be conspicuous else I may forget it
and mistakenly buy more after finishing the first.

Often I will buy ingredients that I have little experience with
without a strong idea of what specifically I want to use them for,
except the promise of a more rounded or interesting diet.
These must be the most conspicuous and most accessible items in the pantry
otherwise I'm likely to forget them until they spoil.