Foraging Friday

A few months ago my husband and I dubbed this last day of the work week Foraging Friday. It started around the time we started observing Meatless Monday (the picture attached to this post is one of our favorite Meatless Monday meals: roasted root vegetables). The premise behind Foraging Friday is simple: we eat whatever is on hand, nothing is prepared in advance, and we are each responsible for our own food.

Sound good? It does to someone like me who doesn’t like coming home after a long day at work and having to prepare a meal. Foraging Friday is the perfect way to wind down at the end of the week and to ease into the weekend.

Let’s spread the word about Foraging Friday so we can all “chillax” at the end of the week!

P.S. In case you’re foraging around for your dinner tonight and run across a box of Rice Crispies you might like to meet the woman who created the iconic Snap, Crackle, and Pop. Head on over to One Woman’s Day to read a tribute written by her daughter, Kendra Bonnett.


I’m a writer, reader, and creative. I thought by now I’d have things figured out, but I keep coming up with more questions. I think that’s okay. I’m here most mornings pondering ordinary things and the thin places where faith intersects.
  1. Interesting concept. I forwarded it to my hard-working daughters. As for me, it’s my usual dinner format. Thanks for sharing

    1. I think of your simple way of life often, Pat.

  2. Linda, I love that idea. Usually Friday after working all week is take out/eat out when we can. What a catchy phrase, too. 🙂

    1. We used to do the take-out thing on Friday too; it was my husband’s job to bring something home. Foraging Friday forces us to eat a bit healthier!

  3. I’ve come up with some of my best meals when I’ve made up my mind to use only what is at hand (which usually occurs whenever the freezer or pantry gets too full).

    1. Ah yes….creativity!

  4. Linda- we’re definately kindred spirits! Take a visit to the culinary website I co-host. It’s devoted to minimizing food waste by maximizing cooking creativity as we use all in our fridge or panty. Check out – we’ve been compiling a community cookbook of gourmet rescues in six categories: Negligible Quantities; Stems, Skins & Stalks; Past Peak; Once Cooked; Nearly Expired condiments; and Ill-Fated Creations. You’ll find more ideas for “Foraging Fridays” there. I love your feedback too!

  5. Hi Marlene! Thanks for stopping by. I am popping over to the your site right now.

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