But I did want to comment on the notion that cooking from scratch is more purely “uncluttered” than using convenience foods. For me, uncluttering includes considering how I use my time–and although I enjoy cooking as a relaxing recreational pursuit, now and again, on a day-to-day basis I DON’T want to spend a huge chunk of my time cooking!

So yes, I turn to conveniences like bottled salad dressings, prewashed and cut vegetables, frozen vegetables, canned tomatoes, canned soups, and frozen ready-to-cook-and-eat fish fillets. BUT… I also read ingredient lists. There are plenty of natural-foods and organic brands on the market these days, and it is possible to have both convenient and healthy in the same package. As I said, read the label.

For example, when I eat canned soup, I prefer the Amy’s brand, which is about as healthy as you can get without making it yourself. And I buy salad dressings (other than basic vinegar and oil) because the simple truth is that I’m not very skilled at getting just the right balance of seasonings to make a dressing I love.

I balance quick-to-prepare basic staple ingredients with decent-ingredient prepared dressings, sauces, etc., and it keeps the budget in line, as well.

I hate cleanup, so this book is great. I’ve used it for years. I’m not a fan of box cake mixes but I’m not that great in the kitchen either. This book isn’t fussy at all (no sifting or egg separating!) and has some great recipes. There’s a chocolate brandy pudding cake that I adore