Wednesday, January 04, 2006

Top Shelf


I can make a 3 to 4 course dinner in less then an hour if I am limited to even the barest of ingredients that remain in the cabinets, freezer and door of the refrigerator.

I panic when I am forced to make a decision as to what to prepare while I am at the grocery store. The options are endless. I over complicate and overdo the meal.

I find limitations freeing.

2 comments:

The Ambassador of Leisure said...

Is that a San Francisco special mobile condo?

Meghan said...

I think you perfected that skill at 5145 ;)