You'll Never Regret the List

Plus, a summer barbecue plan

Before a recent vacation, I finally did something I should have done years ago: made a packing list.

Up until that point, I had packed using more of a gathering process. Why write something down when it would take me just as long to throw that item in a suitcase in the corner? For about a week leading up to a trip, I would assemble items as I thought of them. Or, if I wasn’t nearby, I would jot them down on one of many haphazard phone lists or Post-it notes.

Photo by Sahil Pandita on Unsplash

The timing of this particular trip finally spurred me to write up a full list. My kids would be home, out of school in the days leading up to traveling, and while I could physically fill a suitcase, I wanted to get ahead of the mental work of thinking through what we would need.

I realize that making a packing list is nothing groundbreaking. Many of you are probably reading this and saying, “yes, obviously.” (Hi to my mom, who has been typing up packing lists since 1992.) Yet, I was surprised by how much easier it made the process, mostly consolidating this work of remembering to one place and time, rather than scattered interruptions throughout the week. Best of all, having a saved list in one place creates a repeatable system. It will serve as a base for the next trip and those that follow, reducing the mental load of remembering the same things over and over.

I was so enthused by my list (it’s the little things) that I started to think about where else this very obvious, but very helpful idea could come into play. When it comes to food, there is really no shortage of things to constantly remember, even if they don’t change. My favorite hack for this is my A-List grocery “recipe” in the Paprika app, and this summer I’m bringing my list-making to something new: the barbecue.

Photo by Stephanie McCabe on Unsplash

Every year, we host a family barbecue for my daughter’s summer birthday. Even though we have been doing this for years and often serve the same things, the preparation always feels like starting from a blank page. So, I’ve made this the last time I’ll be standing in the grocery aisle counting hot dogs and buns like George Banks. I’m finally writing down our summer barbecue plan (with recipes, of course) and sharing it here as some inspiration for your own lists:

A Summer Barbecue Plan

Sides

• Kale Slaw with Lemon-Tahini Dressing, from Real Simple: I’ve been making this slaw for a few years now and it’s always a hit. You can prep it a day ahead, which makes the kale softer. (In case you’re wondering, I do not crush and sauté my own spices. I toss a teaspoon of ground cumin and the olive oil right into the dressing, and it comes out delicious.)

• Tomato Salad, from NYT Cooking: This is one of those recipes that adds a dish to the table with minimal extra effort. It’s perfect for summer, when the tomatoes and basil already shine. Make a double batch for a big crowd.

• Grilled vegetables (e.g., corn, zucchini, onion, portobello mushrooms, peppers)

Mains

• Hamburgers and/or turkey burgers

• Hot dogs

• Sweet & Spicy Grilled Chicken, from NYT Cooking: This is my go-to grilled chicken and another item you can get ahead on. The flavorful rub can be prepared on the chicken a couple of hours prior.

• BBQ Tofu: Inspired by Julia Turshen’s recipe in What Goes with What, you can dip planks of tofu in your favorite BBQ sauce. I roasted them while the grill was full, but imagine they would also work well thrown on the grill with everything else.

Desserts

• Gluten-Free Cookie Cake, from Meaningful Eats: A discovery that quickly became a standard celebratory dessert, this cookie cake is loved by gluten consumers and avoiders alike. The frosting would be a nice add, but we typically just eat this plain, as a giant cookie. (It freezes well, so if I’m making one I’ll sometimes double the recipe.)

• Watermelon (Truth be told, I forgot about this day-of, so we still have a whole watermelon to use. Please send recipes.)

Extras

• Drinks, buns, ketchup, mustard, pickles (we love Grillo’s), and disposable tableware if using

A next-level list tip for Paprika users (and if you’re not one, here’s another good reason): In the Menus feature, you can create a Menu for your summer barbecue (or any meal), including all of your recipes. I also created a Summer BBQ List “recipe” for all the other ingredients, so I can quickly add everything to my grocery list with just a few clicks.

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A Few More Summer Recipes

Lastly, a few things on my to-make list this month:

• No-Stir Zucchini Risotto, from Caroline Chambers: I’m hoping to make this one soon, in the height of zucchini season. I love risotto and will always choose it off a restaurant menu, but have been a little intimidated by the process of making it at home. This “no-stir” recipe seems like a perfect starter risotto.

• Miso Corn Salad, from It’s Your Kitchen: Now that I have miso in my fridge (thanks to this Miso Lime Tofu and these Miso Peanut Ramen Bowls), I’m excited to try this unique, farmers’ market-friendly summer salad.

• Strawberry Spoon Cake, from NYT Cooking: I drool over this recipe every summer when it pops up in my inbox, but have yet to make it. Will this be the year?

Anybody else making the most of a simple list? If you have any tips or hacks, please share in the comments.