FOOD SNOB

We have the opportunity to create home-cooked food that is unimaginable in the take-out world, with a minimum of effort (conveniently, in fact) and with a variety and quality of ingredients unparalleled in history. (Do you imagine for a second that the supermarket is using extra virgin olive oil at the salad bar or real mayonnaise in the deli's potato salad? Have you ever read the list of ingredients on a frozen entrée? Can you imagine the tortured process it takes to create a Chicken McNugget?) When enough people realize this (and realize how disastrous the now-conventional style of eating in America is to our health and that of the environment), everyone will benefit.

- Mark Bittman, How to Cook Everything




I'm back home, and now I have 2,000 recipes to peruse for the rest of my days.