When parents take vacations at different times, teenagers sometimes end up home alone. The first few days of solitude usually feel like a mini-vacation, until the fridge runs dry. Cafeteria lunches just don’t compare to home-cooked meals. But you need to know a few basics to enjoy lunch at home.
Spend two minutes each morning, before breakfast, on household management. Grab a pencil and a piece of paper and jot down what and how much to buy for dinner, plus breakfast and lunch for the next day, and any household tasks that need attention. The grocery list will likely include fresh bread, butter, fruit, and other essentials like cauliflower and tomatoes, which can be turned into a salad or added to scrambled eggs.
Not all groceries need to be bought daily. Your fridge is a reliable friend for storing them. Keep 2–3 liters of boiled milk on hand; it can be a lifesaver. Use it to make rice porridge, omelets, or coffee.
Milk that hasn’t been boiled can be poured into cups and left on the windowsill, then moved to the fridge the next morning. Sour milk (prostokvasha), a type of fermented milk, makes a tasty addition to dinner when paired with buttered bread and radishes.
Buy vegetables like dill, radishes, lettuce, tomatoes, and cucumbers daily for breakfast and the next day’s meals. After washing, wrap them in foil and store them in the fridge.
Delis and prepared-food shops sell convenience foods and ready-to-eat products that make meal prep flexible — many just need reheating.
