May 14th, 2009

Bun: diet

It is definitely not nobler to suffer the slings and arrows of low-fat, sugar-free food, Hamlet.

I am a package and tins user when it comes to cooking, I admit it. One of the main reasons is that we're usually busy and/or not hungry at the same time (that would be me - I have days when I don't want to eat dinner), and so fresh food tends to go bad if I'm not careful. So, most of our veggies are frozen (very few veggies survive the commercial canning process well enough to be used in anything but soup), and a lot of our protein comes in cans. I also use lots of mixes, primarily because when I'm working gluten-free, it's easier to start with a mix and experiment.

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