I have been cooking dinner seven nights a week for as long as I can remember. From scratch. I enjoy this. Though tested by the vegetarian limitations of my children, the no-carbs, the gluten-free, I am still happy to venture into the kitchen at 6 pm every night and start anew. I work (albeit only part-time, but five days a week) and I do not have a housekeeper, or even a cleaning lady. I have a long-suffering partner who does the dishes in exchange for meals. I go to the grocery store often, because I cook fresh food and like it to start out that way. In an average week, I will visit the organic market, the Middle Eastern one, Asian, Pakistani, the fish market, the deli, and the regular grocery store. I am in between warehouse affiliations at the moment, but soon again that will be another destination. There are at least five different kinds of mustard on the shelf, and that many flavored oils and vinegars as well. Continue
Very strong opinions since 1958