Well they don’t call it a swordfish for nuthin’!

That’s a fair stance to have. I guess it’s not for everyone.

My wife and I have a system that works for us. I do the food shopping and clean up, and she does the cooking (the woman is a sauceress).

Shopping happens on saturday (sometimes pre-cooking prep too), cooking on sunday. We cook two meals and have it throughout the week. Sometimes we’ll freeze some of what we cook using souper cubes (for soups, stews, and chili).

You can do it! You just have to get into the routine of it.

Maybe the article title was a bit hyperbolic, but the company is still around so someoni finds it useful

True, company is still around so someone finds it’s useful.

Good, let it burn.