It's rare for me to spend less than an hour/night cooking. I like slow food.

Interesting. I'm too hungry after work, usually.

I'd be a terrible IC judge. I know food and can talk well about my opinions of it, but my food squicks are so utterly set in stone that I'd be all "shrimp battle? I gotta go puke now."

Ever so much better than that cranky woman who doesn't like anything.

There was one night when Yan (of Yan Can Cook) looked at her and said, "That's the first thing you've tried where you didn't say it was greasy!"

Oh, not her, the American one. (I think the Japanese woman was reacting to an overdose of American-style deep fried red meat at that battle -- I didn't at all blame her for thinking everything was too greasy.) No, the one I can't stand is the one with the whiny voice and the extreme pickiness. The one who was really insistent about not liking raw asparagus.

Most nights, I don't have an hour. The one or two weeknights when I do, I'm probably tired. But I'll pretty cheerfully spend forever cooking on the weekend.

We almost never eat before 8:30-9 pm. (To the point where if I'm making something that only takes 20 minutes, I won't start until around 7:45. If I eat any earlier, I get hungry again around 11, and then I can't fall asleep.)

I'm into food that doesn't take too much time to fix. Usually, I'm having to fend off a three-year old from giving me a little too much help, or having to keep a three-year old out of trouble while also cooking.

Every other Thursday and most Fridays I get home before 9. The other weeknights it's may be around 10. Heating up pizza can take me past my curfew.

Oy. I had the pepper-encrusted loing of pork, and then I had the spicy tuna/avocado rolls. Because I'm greedy. And now my stomach is not happy with the genre mixing, nor the slight overeating.

We've been given the script and character/costume list for our department video. I get to wear jeans and a shirt! Poor people in wigs and animal skins...this video will be shown to over a thousand co-workers.

I'm way too finicky to be an IC judge. I like a wide range of flavors and cuisines, but there are too many major things I don't like. I'd be all, "I'm sure this is wonderful if the texture of raw fish didn't raise my gorge," or I'd have to flee the room as soon as the theme ingredient was halibut, which I loved until my last bout of food poisoning. Which I'm not even sure was caused by the halibut, but it was the most memorable part of the meal that consigned me to 24 hours of epic gastrointestinal misery, so I can't bear the stuff.

And the upkeep and maintenance will also be more than $40 annually. Stupid.

Yeah, that's the kind of project that could turn into all kinds of headaches. Why bother when someone is already doing it for you? Nimrods.