Love food and cooking but also have a life. Would love not to have to worry about making a few shekels every day and deal with all of the concerns we all live with. But that is the way of the world. And when I leave for work before 5 AM and don't get home for twelve hours or so, as I have for the last 3 weeks straight, am in no mood to prepare coq au vin.
So, when I don't have the time, or, particularly, the energy to make a sauce, peel and cook some spuds, put together a batch of stuffing, you name it, I open a can or box.
And do so unabashedly.
Julia championed the use of canned chicken broth and Andre Soltner in his Lutece cookbook mentions using canned broths at home.
I don't look upon opening a can or box as cheating. I look upon it as a choice.
I remember an article by Scott Joseph, restaurant critic, food writer, for the Orlando Sentinel in which he said he sometimes would just like to be able to stay at home and enjoy a bologna sandwich.
Sometimes I just want to relax and open a can of chili (maybe over some elbow maccaroni), fry up some canned spuds, or make some really quick egg drop soup with canned broth. I could go on.
Just my take on it. And am sorry I mentioned the coq au vin, am getting a longing for it and right now just have too much else to do.