And what I would recommend and what I do is I look in my fridge and I see what is going to go bad first.

It could be as simple as some dill that I should probably use and I start from there.

So I always work to use what I already have and then maybe I have a protein in the freezer that I could defrost.

So I start to kind of triangulate and see what will go bad the

quickest and then what I want to eat. You know that moment when you're standing in the kitchen,

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Hey everyone, thanks so much for joining me today on Her Money.

I'm Gene Chatsky, and I want to know if you, like me, have ever found yourself running frantically to the grocery store

because you are missing one ingredient.

One.

But you need it desperately for whatever you are trying to make for dinner.

Maybe it is time.

Maybe it's bay leaves.

Often in my house it's buttermilk. I could go on, but then you use

...