Your mission, if you choose to accept, is to welcome the new year by improving your meal planning habit.
Level of Commitment: Baby Steps
?
I’m signing on for this one for sure. With travel and hubbub during Christmas break, I found myself wondering if we could grab Little Caesar’s pizza WAY too often in the past week or so! It’s the perfect mission to get me back on track and keep my family healthy this winter.
Photo from su-lin
Works for Me Wednesday readers: I need your help! Check out the comments section for a question on organizing your recipes and meal planning data. I’m clueless! UPDATE: There’s some pretty good discussion going on down there… Thanks, KS readers!
We’ve talked meal planning before. For your review:
- Menu Planning Resources and my interconnected meal planning style
- The original Menu Planning Monday Mission: a Choose Your Own Adventure mission with three levels:
A – I don’t meal plan.
B – I meal plan every so often.
C – I am a meal planner already!
*Go here to choose your baby step for this week, and check below for some new inspiration! - Special Situations:
- And a reminder about not letting the “perfect plan” gone wrong stress you out: Balancing Time, Family and Food (I had forgotten I wrote this post – boy, did I need to read it today!)
Why Meal Plan at All?
Meal planning helps you eat healthily because it gives a great motivation to cook good meals, even when you don’t feel like it and might not have the energy to follow your plan by the time you actually get to the end of the day on a Wednesday.
Why?
Once you’ve thawed the meat, or committed to using up something you cooked the night before to prep for a meal, or purchased the fresh produce that is losing nutrients every day it sits in your fridge, you just have to cook. There’s a certain pressure not to waste food or money, so you push ahead with your plans, energy or not. I feel like there’s a momentum to the week once I’ve got ingredients in the house. Meals must be cooked, and if the plan is in place, I am likely to follow through with it.
My motivation hit a huge dip as the season for the Farmer’s Marke
t ended. I no longer had a glut of fresh produce that I couldn’t help buying to push along my meal planning. I didn’t know what I wanted to make. Although I had a house full of food, I couldn’t hear anything crying to be eaten, so I had to gear up and dredge the motivation from the depths of my mind to rifle through my recipes and find something I wanted to eat and for which I had all the ingredients.
I’m definitely back in a rut, but I’m doing a modified version of Life as MOM’s and Money Saving Mom’s Eat from the Pantry Challenge, so whatever I see on the shelves or the freezer list must be my inspiration. Potatoes and beans, anyone? 
If you really, really struggle with menu planning, Kate from Cooking During Stolen Moments has a Menu Planning Service where she will help you through from the plan to the shopping list. I’m much too much of a control freak to use someone else’s menu plan (humility alert!), but I think it’s a fabulous idea for those who would rather have a little hand-holding in the process. It’s even personalized to your family’s likes and dislikes! You can purchase the Stolen Moments Menu Planner here and read more about it here.
Meal Planning Inspiration
Last fall I received a reader question by email: “I need help meal planning! I’ve taken a blank calendar and written down meals for each day, but I just end up falling back on the same few familiar recipes. Where do I start??”
Don’t worry, I didn’t wait until now to respond to her. 
Here’s what I shared at the time (which I need to re-read now):
1. Start with something that inspires you – is it a good sale on meat? Some local produce from the Farmer’s Market? A recipe you stumbled across that sounds divine? Or just a healthy food you know you should eat more of?
2. Keep a list of recipes you like, perhaps organized by the main meat or protein involved, to help you keep a balanced week. This list will also help you out when you think: “Hmmm, dinner. Spaghetti, tacos….or spaghetti.” Ask your husband and kids what their favorite meals are, too. Put stars by those! The Happy Housewife challenged folks to track their top 15 family favorites. Not a bad idea!
3. Try new recipes. A friend of mine has a goal to try one new recipe every week. She and her husband then decide if it’s a “keeper” or…not. In order to add new recipes to your meals list for the family, you have to find some you want to try. You can start with the Recipes at Kitchen Stewardship, of course, or just Google “recipes” and the food you want to use. Use blogs as resources – you know real people tried the recipe for sure!
4. Intersperse your new recipes with the tried-and-true meals as you plan, so that you’re not biting off more than you can chew, getting overwhelmed, and giving up.
5. Start with a familiar recipe and see if you can find a new recipe to piggyback onto a favorite. Maybe you have a recipe that uses half a bag of spinach – time to find another recipe to pair with it in the same week to use up the spinach. Your family favorite might include beans – find another recipe and double your batch of dried beans on the first day. Having some recipes that connect to each other is a nice way to set a new routine and use the new recipe again when you think of your old standby. This week we’re having my famous duo: Sausage, Bean and Spinach Soup and Sausage Spinach Pasta Toss a few days later. I’ll brown all the sausage but save half for the next day and split the box of spinach I bought today between the two dishes.
Stephanie at Keeper of the Home talks about making simple meals that work together to simplify meal planning, too. She also shares her Recipe Organization System and Homemaking Binder. It’s a great example of someone who is doing what I need to do with her recipes!
6. Put your meal planning on your *real* calendar. I really think this is key. If you don’t look at your meal planning except at dinner, you might not remain inspired (or on the ball with prep!. Here are some ways I incorporate meal planning into my regular week-at-a-glance calendar:
- There is a list of categories on the side: beef, chicken, fish, broth/stock, beans/legumes, eggs, meatless, budget
- I plan backward to make sure I’m prepared, and I write it down on the calendar. For example, when I put in a meal for Monday that includes beans and ground beef, at the end of the day for Sunday I write: “soak beans, thaw meat.” Then Monday morning I write “cook beans”.
This week I’ll share an update about some of last week’s posts around our house, a how-to on storing produce for short and long term, some long overdue continuations of the Eucharist and “My Story” series, and a great giveaway connected to a little reader survey I’m hoping you’ll help me out with.
———————————————
I’d love to see more of you! Sign up for an email subscription or grab my reader feed. You can also follow me on Twitter.
If you missed the last Monday Mission, click here.
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
Disclosure: The link to Stolen Moments Menu Planning is an affiliate link. I will receive a small commission if you purchase the plan through KS. Thanks!
Find lots of Menu Plans at I’m an Organizing Junkie.
I’m also participating in Tackle it Tuesday at 5 Minutes for Mom and Your Life, Your Blog at Real Life Blog.
The best time for me to try out a new recipe that I think it’s iffy the kids will eat is Sunday evenings. We typically go out for a late breakfast after Mass, so I don’t have to cook lunch. These breakfasts are huge, so if the kids don’t eat what I fix, they can have eggs or a sandwich they fix for themselves.
I need to remind myself that just because we have meatloaf or spaghetti a few times a month, I’m not “shirking my duties” as a mother, but that my family really enjoys these meals. I’m no Martha Stewart and I don’t need to try to be!
I’m with you on being more diligent with meal planning and using up what I’ve got in the fridge/freezer/pantry before going out to buy more. This month I’ve challenged myself to spend as little as possible with my grocery budget so I can turn around and use that extra $$ to pay off some doctor bills quicker.
.-= Paula´s last blog ..E’s Cat 4/365 =-.
[Reply to this comment]
I’ve been planning and shopping for meals two weeks at a time for almost a year now. A couple of things that has helped me are: 1) Allrecipes for new recipes that have high ratings and lots of comments so there is a higher chance of success. 2) writing the meals down on a calendar but being flexible to move them around. 3) planning for one out to eat so we look forward to it and it is not a desperate attempt to feed the family. Those days may still happen but less often.
[Reply to this comment]
good post – this is one of my goals this year is to get more organized and consistent in my meal plans……..
one thing I often do is make a list of the meals I have everything to make, but not necessarily what order I will make them in. My days tend to have to be flexible due to the season of our life and work, so as I know what the next couple days will bring I can think it thru and not get frustrated at “messing up my plan” because it didn’t work to make something on a specific night.
I am contemplating a 2 week plan, of basically the same 10-12 meals rotating thru, just to make life a little simpler right now and add in a new recipe as I can and find ones I want to try. Anyone else do this?
Thought it might make grocery shopping easier too.
Did you see my latest post on WHY I am thinking simply?
.-= Jen´s last blog .. =-.
[Reply to this comment]
Katie Reply:
January 5th, 2010 at 12:44 am
Jen,
Yippee! What great news, and fun little ticker to boot. Congratulations.
I have definitely heard of folks doing a rotating 2 or 4 week meal plan like that and loving it. Hope it works for you!
Katie
[Reply to this comment]
I started seriously meal planning last summer…I think. It came because I used to never have an answer to “what’s for dinner?” I’d ask my husband what he wanted, I’d think about what I *really* wanted, and then I’d have to think if we actually had those ingredients…. More often than not, we didn’t well, we ate the same thing over and over, I had to make a quick trip to the store, and/or we ate super late (like 9 or 10 PM).
Enter meal planning. I sit down and write out what we’re eating for the next two weeks, for dinner every night, and lunches too on the weekends. I plan in snacks, lunches for us during the week (DH takes his to work), and breakfasts. Then I make up my list, and do a huge grocery shopping that takes all day (what with naps and etc. in the middle), sometimes two. Then I start doing any long-term prep, like making all the stock and freezing it, cutting up all the salad vegetables, etc.
I print out my list of meals and put it on my fridge and I refer to it often. Then if I see that chicken needs marinated, I can start that ahead of time. Or beans need soaked…or whatever. Sometimes I can do prep for the next two days while I’m making that night’s meal. On Fridays I like to plan something that can be leftovers for Saturday lunch, or put something in the crockpot, because I like to sleep in.
The end result? I make what’s on the schedule, even if I don’t really want it, because the “thinking” is done for me, and that was the hardest part! Most nights I really look forward to what we’re having. On the rare occasion I don’t follow the plan, I look in my pantry to see what needs used up and I go with that.
Sorry for the book but this is the one area I’m really “with it” in!
.-= Kate´s last blog ..Cookbook Project =-.
[Reply to this comment]
Evelina Reply:
October 19th, 2010 at 8:57 pm
Wow, I need to follow your example. I have never planned my meals. The closest I came to meal planning was using the Saving Dinner Menu Mailer. And I got tired of shopping for that. I have so many weeks of menu mailers saved up that I have not even tried making. Well, more like a few years worth.
I always start off strong with the menu mailers, then I end up missing a day of making what was on the menu – and the veggies rot, or the fish goes bad before I get to the day for it. Silly things like that. Then, before I know it, I’m just shopping willy nilly.
Mainly – the menu mailers don’t work too well for me because I don’t like eating meat so much, and I don’t like buying some bottled or canned ingredient, or I do, and have never use it again.
I like whole foods, as healthy as can be, and while I find many recipes appetizing on the menu mailers, to my startled surprise, I end up eating too much meat, and having too many left overs. With the menu mailers it is like I’m experimenting every day with something new, and never get to do a “re-run” of the stuff I, or we, really love.
I guess menu planning will resolve those issues, and do the prep work ahead of time, like making the stock…I never thought of that! And I can plan it around those bulk item buys at Sam’s club. (For the proteins mainly), or those sale items occasionally in the stores.
The bad thing is that some days I’m in so much pain, I can’t cook something new, and opt for something quick that I can whip up from my pantry…and the food just rots on me. : (
And, I like the idea Katie mentioned about putting two meals back to back, like splitting a veg, or protien, or, as in her example, a bag of spinach – between two meals in a row. LOVE that idea.
Frankly – when I cook, especially the menu mailers, I don’t need to cook every day because I have so much left over when it’s just me, or two of us. And that’s another reason the food rots before I get around to cooking it – one day’s cooking lasts two days for me – at least to days. Heck, I can a single serving of protein last two days for me, simply because I can’t finish a single serving of most meats.
Well, you’ve have me enthused. I will try to create my own menu for the first time ever! Tomorrow! (too late tonight, need my sleep). I have breakfasts covered – need to do the lunches and dinners. : )
I guess I also have not being doing the menu mailers or starting to plan my own menus because I have been so busy making baby food over the past year. I freeze several portions, and make a meal for us out of the rest – my grandson loves seeing Grandpa, and his Mommy, when she stays over for dinner, eat the same thing he is eating! *laughter* But, my grandson is now a toddler, so that excuse is gone, too….
With my own menu I can soak my grains and nuts too! (And dehydrate the veggies, and nuts, and plan meals using them up…I suppose – goodness I can even plan out my bread baking!)
Just, how does one not let a bad pain day defeat one’s good intentions? That’s a hurdle, but I’ll just plan on using up the things that rot fastest first…
Evelina : )
[Reply to this comment]
Katie Reply:
October 21st, 2010 at 9:01 pm
Evelina,
Welcome! It’s great to hear your stories…
As for your menu planning “good intentions”, everyone gets interrupted for various reasons on their menu plans. You just learn to “shift” things over. That’s why a few leftovers nights are great, because then you haven’t bought fresh produce for that night and can shift if you need to. I also learn to freeze, both leftovers and that produce if I’m afraid I’m waiting too long. Here are some tips on things you can freeze easily: http://www.kitchenstewardship.com/2009/03/18/10-easy-prep-foods-youll-always-find-in-my-freezer/
I can just tell you’re going to do great! I always notice that when I am planned, things are less hectic and I’m more peaceful because I know what’s coming. I just check my list and can prep things the night before or whenever they need to be tackled.
Best of luck!
Katie
[Reply to this comment]
What a great and healthy tackle:-)
[Reply to this comment]
It’s great reinforcement to read this, since I just decided to get back on meal planning, which I got off of when Thomas was born… ahem… almost a year ago! I do a pretty simple plan, just sketching out the dinners for the week – lunches are leftovers or PBJ. We get our produce through a greengrocer that delivers prepared boxes, and I find that really helps me get started because I look at the veggies I’ll be getting and can use that as a jumping-off-point. Shopping goes so much faster when I know what I need!
Planning is also great because we abstain from meat, milk, and eggs two days a week (Wednesday and Friday, the traditional Eastern Catholic fast), and planning helps me keep track of when I’m making and using up my meat. It also has been helpful to keep me on top of meals my husband likes. He’ll eat anything… but if he doesn’t like it will make a pot of Ramen after the kids go to bed.
So I have to limit my desire to try a new recipe every day, which is also good because it keeps me from spending more time than I should on cooking. Do what you know!
Any ideas for keeping the list of recipes effectively organized? I started a list of hubby-approved recipes in my planner, where I also keep my menu plan and shopping list. I make sure to put the cookbook and page or recipe location there and on my meal plan so I can find it. But now the list is getting unwieldy, and I’d love to have it easily organized for meat/non-meat as well as by ingredients for easy look-up. Any good computer programs for this or easy hardcopy systems that people use? I’ve thought about typing up and printing my go-to recipes to put in a binder. I hate to use the paper, actually, not to mention findin time to do it, but I think that might be false economy… thoughts?
[Reply to this comment]
Katie Reply:
January 6th, 2010 at 1:11 am
Carrie,
Katie
I’m hoping some other folks jump in on this one! I just spent 10 minutes looking for my recipe for tomorrow because I have too many (broken) organizational systems! It’s one of my biggest weaknesses to be sure. I do have an Excel file with simple columns for foods that I might want to have a recipe to “use up” the rest of the container, like spinach, ricotta cheese, etc. It’s so hard to keep it updated, though. Anyone else?
[Reply to this comment]
Amy Reply:
January 9th, 2010 at 8:12 am
I keep most recipes in a set of black binders: Main Dishes, Sides/Sandwiches/Salads, Desserts, Breakfast/Breads, etc… Inside the binders are photo pages – the kind that hold five small index cards – 3 horizontal and 2 vertical. I got the binders and photo pgs from Century Photo. Then each binder is organized. For example, in my Main Dishes one, I have tabs for Beef, Chicken, Fish, Vegetarian. And then each of those tabs are somewhat broken up into categories as well. For example, under chicken I have Italian, Mexican, Chinese, etc…
It works for me! I also three hole punch recipes I print out and can stick them in their proper place as well.
One new thing I’m working on is somehow making a cross reference list on where to find all the recipes with, say, green beans in them, so I can use up the fresh green beans that were on sale. Hope that gives some ideas!
[Reply to this comment]
This is something that I struggle with too. I have been meal planning consistently for about a year, and really love it, but sometimes it takes me WAY, WAY too long to make my plan and write my shopping list because my recipes are all over the place. Most are bookmarks on blogs or websites and then if my internet goes down I am really in trouble. I just have too many recipes bookmarked to look through to find what I’m looking for and don’t have a good system for making my shopping list from the recipes. I would love to hear if anyone has any ideas about this because it is something that was on my “after the holidays” to-do list!
[Reply to this comment]
Emily, if you’re almost all computer-based in recipes then I actually have a recommendation: Zotero. It’s a plug-in for Firefox that is designed to keep track of documents for footnoting in academic papers, but I use it to keep track of some recipes and I think it could work well. You can make folders (by main ingredient or recipe type) and also save snapshots of the pages to your own computer, so even if the web is down you’re safe. You can also highlight the snapshots and add notes if you want to put in your own edits or something.
Mine are in four places: docs on my computer, internet, cookbooks, and recipe cards. But maybe putting them all on the computer and using Zotero would work…
[Reply to this comment]
Another thought: Katie, see if your hubby wants to write some software for meal planning and recipe organization. Sounds like there’s a real market!
[Reply to this comment]
I love this discussion on meal planning! I’ve been using a menu for awhile now and there are a couple of things I do to make it easier to plan and find recipes (though I, too, am always looking for ways to refine the system!). I really wouldn’t do it if it took too much time or was too complicated for me, so I only write it down on a calendar I print out each month from Calendars That Work. I keep them and put them in a binder and use them for reference in making the new menu to remind me what we liked, etc. It also helps that once there is a year’s worth, it’s seasonal, too- I can look at last January to see what I made in planning for this January. I’m able to remember how I used up frozen garden produce and the like.
I also organize my recipes by meat type, meatless, and casserole/other and keep them in two binder systems: a photo album with 4″x6″ pockets for recipe cards and magazine clippings (folded as needed), and a regular binder for 81/2″ x 11″ paper. I just got some self-sticking folder labels for the photo album to label each area. These are really the ones I use the most, and have been slowly getting rid of my cookbooks (except for the best), just taking the recipes I’d use and put them in one of the binders. Here’s the most important thing I’m learning: remove the recipes that you never made or haven’t for many years! Otherwise it gets too big. So, on chicken night I just turn to one of my binder sections and find a recipe I’d like, put it on the menu and put a post-it on the recipe. I plan weekly and it takes me only 10-15 minutes this way (also I only plan with what I already have, plus produce, etc. that I buy weekly).
.-= Jami´s last blog ..Pantry Challenge Edition of Weekly Deals =-.
[Reply to this comment]
Your Life Your Blog: Philosophy of Monetization : Real Life // Jan 18, 2010 at 11:48 pm
[...] Kitchen Stewardship (6 Tips for MENU PLAN ruts) [...]
An update on menu planning and recipe organization:
I was thinking as I was going through my cookbook shelf for our possible move that I do have a few things to keep recipes organized:
1. I’ve just started pulling seasonal recipes into folders and storing them in my desk in the off season. No reason for grilling recipes to clutter up my binder in December, or Christmas cookies in March.
2. I keep all my full-sized-paper recipes, whether from magazines or printed off the web, in a binder. It needs a lot of work, but it’s better than nothing.
3. I have a “to try” manilla folder to look through when I need “new” inspiration.
4. I have lots of things bookmarked online – I use Firefox’s tag system so I can check for “pancakes” or “pizza” easily. I also copy really good ones to a “to try” folder in MS Word. I have pages of “breads to try” and “new granola bars to try” that I hope to get to someday!
5. I just started another new manilla folder in my kitchen, this one called “standbys”. It’s for those recipes like our fav pancakes, baked oatmeal, salad dressings, rolls/breads, etc that I find myself using at least once a month. Because it’s a manilla folder, I can just throw sheets OR index card-sized recipes in without even grabbing it off the shelf. Important so I actually put them away, so I can actually find them.
6. I think there exists software to organize recipes. Springpad is one system; I may use it on the blog soon. Anyone have any experience with this?
7. check out Stephanie’s recipe organization here: http://www.keeperofthehome.org/2010/01/organization-in-the-real-food-kitchen-favorite-recipes-lists.html
Hope this adds to the conversation!
Katie
[Reply to this comment]
I found a meal planning website (www.plantoeat.com) that allows you to enter your recipes, or import ones from other websites. You can tag each recipe with labels (like the main protein) to help find ones to use up a certain ingredient, AND it creates a consolidated grocery shopping list from your meal plan. It also keeps a “pantry” list of foods you use regularly that you can add to your shopping list. It’s helped me so much!! Well worth the small fee, and it keeps me organized.
[Reply to this comment]
I use MasterCook. I first found it on the software sale shelf of Bealle’s Outlet. Yes, it was old, but it was cheap, and the upgrades are so cheap too.
Now the whole program is cheap – they are up to MasterCook 11 now. I started off with version 4, when version 7 was the most current one.
I like it that I can import recipes off the internet with a tool bar for IE. Firefox even has a free add in that imports even better than MasterCook’s own tool bar, and imports the recipe into MasterCook. You can import pictures too!
You can insert pictures into a recipe, see the list of recipes with the pictures next to it, and if you are very ambitions, import a video into the recipe too. Need to keep your digi cam handy when you finish cooking a dish, to use as the recipe picture. ( I forget, sometimes, to take the picture.)
The search capabilities are wonderful. It comes with a whole bunch of “cook books” with a ton of recipes which I really don’t use at all. Well, maybe once in a blue moon trying to figure out what to do with an excess of some food item in the fridge. You can select what cookbooks for the program to search through. I usually select the cookbooks I have created.
I made up several of my own cookbooks. Some cookbooks I made are dedicated to one food blog, or to a special cooking show. Others are generic – such as Internet cook book, (stuff I grab off the internet), Food Network Cookbook, (Stuff I grab off their TV channels), one cookbook where I document successful whipped up creations – very good to do because I’ve made something up out of the pantry, and gave it a name, and actually have had my daughter ask for the recipe later to take to a pot luck at work. Yikes! She had to REMIND me what it was, I had so forgotten about it, and it was so loved by the family. I now document my creations in their own cookbook.
A cookbook for baby food recipes, and now favorites of my toddler grandson, where I can throw in recipe ideas I find online. And I’ve even created cookbooks for ethnic foods, Mexican and Indian. And one for breads.
I have not explored the menu capabilities of this software. I should be able to add anything to a menu. I can also add all my pantry items. Then I can create a shopping list. (I just need to start getting into the habit of updating my pantry items when used, ugh! Or once a week, perhaps on menu planning day?)
There is a yahoo MasterCook support group too, in case you hare having trouble with the software, either installing it, or using it.
If there is a recipe in a cookbook that I often use, I just type it in to MasterCook. I have made a small start in putting in all my hand written recipes. A very small start. I guess I could do a recipe or two of entry on Menu Planning Day.
I have not tried printing out a shopping list from this software. I prefer my shopping list to be in text format, so I can copy it to my kindle to take grocery shopping with me. I have no clue if this software will give me that option. (shame-faced look)
I go back and forth between the computer and my kitchen, (since my notebook lap top broke, which sat in my kitchen, I’ve had to walk out to this main one). I guess I’ll have to put in a regular sized laptop in the kitchen area somewhere, (a very tight squeeze), to stop the back and forth trips, and stop hogging up the computer during meal preps.
I wonder if I can install MasterCook 11 on an I-Pad, (as good as an excuse for any to buy one…yeah, right, in my dreams!). I suppose using a touch screen is not a good idea with dirty hands – I would rather ruin a mouse.
Well, I could go on and on about this software – like how you can email a recipe right out of it, or import a recipe right out of your inbox that was sent to you in the MasterCook format, etc.
GET TO MENU PLANNING GIRL! YOU’VE GOT THE DARN SOFTWARE!!! (sorry, didn’t mean to shout – I was trying to get it to sink into my head…had to get loud in talking to myself…)
Oh, and did I mention it even has a note section for each recipe. That’s where I put note all the changes I made, or changes to make the next time I try the recipe – what works, what doesn’t. Or that’s where I put all the helpful comments people post about recipes.
You can do lots of tagging too.
What I wish – I wish I knew what was seasonal and what wasn’t. I never got the hang of that. I would hate planning a menu only to find out that a veggie is not in season and not in the grocery store. I guess I could add seasonal tags to the recipes that need them.
I tend to plan out my meals in the grocery store, not handy if you don’t have the recipes in the kindle, or on the pda.
I do like to take the recipe with me when grocery shopping, on my PDA or on the kindle just because – if I don’t find an item on my grocery list I can go see what I can substitute in that recipe, see if it is necessary for it to be fresh, if frozen will do, etc.
If you do use a software based program, make sure you back up the program files often! And use only ONE computer to do the updates, if you can. Then make sure all the computers have the newest files, plus a master copy stored on some sort of mass storage device that is not connected to the computer.
Evelina : )
[Reply to this comment]
Oddly enough, my dad owns some of the Little Caesarses (Caesars’?) in Grand Rapids. You should let me know which one you go to!
[Reply to this comment]
Katie Reply:
May 18th, 2011 at 11:02 pm
Funny! Closest to us is at Knapp and Fuller.
[Reply to this comment]