Lists, lists, lists

I am a List Person™.

I make lists for pretty much everything - to-do lists, wish lists, grocery lists, pro/con lists - if there’s a thing that could be put in list form, you bet I’ve probably made it.

I also love having a sneak peek into other peoples’ lists. I follow #foundlists on Instagram (love a grocery list abandoned in a stray cart or left on shelf between cereal boxes). When people I admire share lists, offering a little glimpse into their real life, I sometimes save them for “future inspiration”. Some of these include Joy the Baker’s grocery list (via bon appétit), Joanna Goddard’s 40 forever ingredients (via Ali Slagle’s substack), and Joan Didion’s packing list (as written in her book The White Album*). Some I keep a digital copy bookmarked, others I will write down in my own personal notebook or planner for future reference.

* I highly recommend this book.

While reading The White Album, I read Joan Didion’s packing list thinking,

‘I love this, it’s so realistic - toothbrush and toothpaste, basis soap, razor, deodorant. But it also has a certain level of luxury and class - bourbon, mohair throw… unmistakeably Joan Didion.’

Joy the Baker’s grocery list includes details like “pink wine - anything in the $11-15 range, I’m not picky” and “Impulse Buys!” which include extra-large green pimento olives “for martinis”. So very relatable!

As I plan to pack for an upcoming trip to Savannah next month, I found myself considering Joan’s packing list, and as I wrote my short grocery list in preparation for the week ahead, I thought about the dozens of grocery lists I’ve read from other people. I haven’t planned much for my mini-vacation, but I thought I’d share my little grocery list and some of the things I plan to prepare this afternoon to make my week a little bit easier.

Today was a bit of a re-stock on shelf-stable/cabinet staples like capers, jam, tin fish, and coconut aminos.

From the things I plan to prepare today - quick pickle red onions, hard (or soft) boiled eggs, potatoes, vinaigrette, chicken - you might be able to get an idea of how I prepare my lunches for the week. Ingredients that I forgot to include on this list (but did pick up) include tomatoes and green beans.

I pack my lunch for work every day, in part due to my dietary restrictions, but also because it’s budget-friendly. I love to pack salads because they’re so easy for me to prep in the morning if need be, especially when half the toppings (like potatoes, boiled eggs, and pickled red onions) are already prepared.

This applies to sandwiches as well - if I cook the chicken ahead of time, I can either use it in a salad or on a sandwich.

I also happened to make a totally slamming dill yogurt dip to snack on later today and this week, it doesn’t get any easier to make:

• plain greek yogurt

  • (I used a whole 16 oz container of 0% fat Fage, but sometimes I also get the full-fat or 2% or whatever… I’m not devoted to any particular brand or fat content)

• chopped dill

  • (I use a heavy hand here… I think for the 16 oz of yogurt I used somewhere around 2/3 of a cup, give or take)

• hidden valley ranch seasoning powder

  • (This is a lazy move… you could use actual spices to your taste, but I wanted quick and easy and already had this in the cabinet, use as much or as little as you’d like.)

• dill pickle brine

  • (I get the fresh kind of dill pickles from the refrigerator section, my favorite is grillos but I’m sure that bubbies or mclures would be awesome as well… again, use as much or as little as you’d like both to thin the yogurt a bit and to get that cucumbery, briny flavor. I used a hefty splash.)

And mix! The end. I think it tastes better with time as it sits, and I like to eat it with potato chips or sliced radishes.