1.2 KiB
id, title, tags, date-created, daily
| id | title | tags | date-created | daily | ||
|---|---|---|---|---|---|---|
| 2026-04-11T15:29:01-0400 | 2026-04-11 15:29:01 |
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2026-04-11T15:29:01-04:00 | 2026-04-11 |
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.