I hate menu planning (sorry) but "the list" is working for me...

It seems like every website that talks about getting family dinner on the table talks about menu planning, and with good reason. It is hard. For me it is the part I least enjoy of the process of getting food on the table. I have tried to make myself do it in nice organized ways, I have tried print-outs, read books, and it doesn't work for me. I read a book that even had menu planning based on ethnic cuisine. Mondays is tex-mex, Tuesdays Italian...Here are my main obstacles for the traditional (see left) weekly-menu planning:• it didn't take into account what looked fresh at the market. Green beans on the list, but they looked like crap? Then I felt stuck...• It didn't take into account what was on SALE.I never want to look at circulars, or coupons (most of the from scratch stuff doesn't go on sale it seems.) So, if cabbage is on sale, I can make cole-slaw one night.• It didn't take into account what kind of day I had, or what the weather did.I had a crappy day, or an unexpected call from a client in the transition to Trust model that I needed to squeeze in. I might not want to cut up all the root veggies for my roasted root veggies. Or, we finally got a sunny day and I want to let M play at the park, not rush home to get the stew meat browning int the Dutch oven...• It took too much time. It wasn't much fun. It felt like an added burden, not a tool to make life easier (and isn't that the test for a "menu plan?")Now, I cook mostly without recipes, the way my mom did. I have 5 or 6 ways I can cook most proteins, a handful of starchy sides, ways to prep veggies and fruits... So, the weekly menu-plan wasn't working for me. I seemed able to plan a few days of menus, stir-fry or turkey curry. I hated that I not infrequently threw food out because I deviated from the plan and had other menus that I needed to cook (I recognize the luxury that I can do that...)What has been working for me is "the list." I go to the market, usually with two or three meals I want to cook in mind. Then I see what looks yummy or is on sale. I buy three or four veggies for sides, fresh fruit for snacks, a couple proteins. Then I come home and write what I have in the fridge.I have one column for veggies, another for fruits, and top right I make tentative meal plans. Monday: Turkey curry with broccoli, Tuesday: Pork chops with green beans...When we eat the cabbage or green beans, or the figs or grapes, I cross them off. I don't worry that I will forget about the corn in the crisper and hate myself when I throw it out a week later...If you're new to planning meals, start with what you are eating now, but eat it together, then try to plan by breakfast what you will eat that night for dinner... Find what works for you! Don't try to force a method to work, but do give it a chance. Here is a link to Ellyn Satter's meal-planning handout. I think the key is to go slowly and see what works for you. I tried to do the weekly meal-plans and it was spoiling the experience, AND I felt guilty that I couldn't or didn't do it or stick to it. But, I did plan in my own way, I do take things out of the freezer to thaw and think about food groups and menus and it works for us right now. Maybe another system will work better down the road, but just like with eating, don't let the "shoulds" spoil planning and getting food on the table!When I lived where I could walk to a coop, I shopped small, frequent trips every 2-3 days, so I didn't need to plan. If you live miles from a grocery or have a tight budget, more thoughtful planning may help. There are many ways people can plan to feed themselves and their families. What works for you is the "right" way!How do you plan to get family meals together?