|why cook when there are Danimals and Hot Pockets?
||[Mar. 4th, 2012|10:02 pm]
The Question Club
So I was in line at the supermarket this morning and noticed how weird my cart's contents looked with everyone else's around me. It's not like I had NO processed food--I had almond milk, which I'm just not going to invest the time and space in making--and I had crackers. Got to have my crackers. And some tomato paste, and bread for the guys to make sandwiches for lunches. But I didn't have any cereal (I buy it rarely, we eat mostly steel-cut oatmeal), pop tarts, hot pockets, frozen pizza, Lean Cuisine, Lunchables, etc. and everyone else had those things, and I had a ton of vegetables and herbs, most of which will be cooked before we eat it. Partly because we favor a lot of ethnic cuisine that doesn't use packets of soup mix, canned vegetables, pudding etc., and partly because we all have dairy intolerance to some degree so I have to cook my own stuff to avoid dairy.|
It occurred to me that cooking most of your food from scratch is not usual at all, that lots of my neighbors view from-scratch cooking as an occasional event, not a daily thing.
How about at your house--what percentage of your food is prepared from scratch as opposed to bought/from a package (or takeout)?
DK/DC: What was the least noxious entree served in your high school cafeteria?