(With apologies to Robert Burns)
There's a reason why I don't plan my menus ahead of time. Take this week, for example. For today, I had planned to drive down to Grapevine, vote, drop off a car for my son, and eat out. Then tomorrow night we were going to eat left-over chili. Problem is that I need to leave work at 2:30 if I'm going to get to Grapevine in time to vote. But now I've got to take an urgent call with a customer at 3:30—which is the only time they're available today. So, we still have to drive down to Grapevine to drop off the car and we'll still eat out, but we'll also have to drive down tomorrow so I can vote. Which means that we'll have to eat out again tomorrow night.
So, I'll warm up the chili for lunch tomorrow instead. It's not a disaster, but just one example of why for most of my adult life I've not planned more than one meal ahead except for Thanksgiving and Christmas dinners.
To console myself for the disrupted plans, I made Cranberry Walnut Bread today.
3 cups sweet quick bread mix
1 cup dried cranberries
1 cup walnuts, chopped
1/2 cup oil
1/2 cup orange juice
Place mix into a medium bowl. Stir in cranberries and walnuts. Combine the oil, egg, and orange juice in a separate bowl. Make a well in the center of the mix and pour the liquid all at once into the dry ingredients. Stir just until moistened. Pour batter into greased loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean when inserted in center. Cool on rack for 5 minutes and then turn out of pan to finish cooling.
Yummy for snacks or breakfast. Could make muffins instead of bread.