Every Sunday, my wife and I make a list of the meals we're going to eat for the week (just dinner; breakfast and lunch are always catch as catch can), then head off to the market to gather the ingredients. Typically, we plan four or five dinners and assume that we'll eat out or improvise the other meals. After all, you gotta have some spontaneity.
This week, we decided on braised oxtail with star anise and Chinese greens, pumpkin ginger soup, Cornish game hen, and orecchiette/tomoto/ricotta, a pasta recipe from one of our favorite cookbooks, Italian Two Easy. The challenge is clearly the oxtail, which not only requires three hours cooking time, but also must be refrigerated one to three days before it can be served. The other meals should be safely in our wheel house. I'll post updates on how each meal turned out later in the week.