How do you guys feel about low calorie frozen meals?
Replies
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_BlahBlah_BlackSheep_ wrote: »snickerscharlie wrote: »BecomingBane wrote: »_BlahBlah_BlackSheep_ wrote: »I do meal prep once a month and make 25-30 meals to freeze. It gives me variety, convenience, and full knowledge of exactly what I'm putting in my body. It's worth the couple of hours I spend cooking every few weeks.
This is fairly the point we were trying to make. This is side shaming someone for not being able to meal prep food and eating "processed" food.
Food is food, and while it might not be up to your personal standards, there's no logical or helpful reason to shaming and spreading misinformation.
Also, don't assume that everyone has a few extra hours to prep that many meals at once, the capability of doing so, or even a lifestyle and finances that allow it.
As well, having the ability to actually freeze 25 - 30 meals at once might be problematic for most.
I keep a few Healthy Choice meals around for the nights where I'm on my own for dinner, want something calorically and nutritionally decent and don't feel like cooking just for me.
Yes I currently have this problem, I cooked up some lentils recently and put them in the freezer, that took up space. I have tons of frozen fruit, veg and meat in the freezer so there is not much room. Then last night I spotted loads of half empty rice packets in the cupboard (this is my partners fault, opens something, has a bit of it, buys a new bag) so i thought, well I will cook it all up, measure it out and then I have some frozen portions of rice. But now I can barely pull the freezer drawers out because its too full.
I had the same problem! I found a small chest freezer on Craigslist for $75 and it's been a perfect solution!
Well we've got 2 fridge freezers anyway and theres only the 2 of us, so I think another one would be excessive!
Time to clean out the freezers
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I had tried utilizing frozen dinners years ago, trying to lose weight. They didn't work for me at all. I'm back to cooking my own meals.6
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kshama2001 wrote: »_BlahBlah_BlackSheep_ wrote: »snickerscharlie wrote: »BecomingBane wrote: »_BlahBlah_BlackSheep_ wrote: »I do meal prep once a month and make 25-30 meals to freeze. It gives me variety, convenience, and full knowledge of exactly what I'm putting in my body. It's worth the couple of hours I spend cooking every few weeks.
This is fairly the point we were trying to make. This is side shaming someone for not being able to meal prep food and eating "processed" food.
Food is food, and while it might not be up to your personal standards, there's no logical or helpful reason to shaming and spreading misinformation.
Also, don't assume that everyone has a few extra hours to prep that many meals at once, the capability of doing so, or even a lifestyle and finances that allow it.
As well, having the ability to actually freeze 25 - 30 meals at once might be problematic for most.
I keep a few Healthy Choice meals around for the nights where I'm on my own for dinner, want something calorically and nutritionally decent and don't feel like cooking just for me.
Yes I currently have this problem, I cooked up some lentils recently and put them in the freezer, that took up space. I have tons of frozen fruit, veg and meat in the freezer so there is not much room. Then last night I spotted loads of half empty rice packets in the cupboard (this is my partners fault, opens something, has a bit of it, buys a new bag) so i thought, well I will cook it all up, measure it out and then I have some frozen portions of rice. But now I can barely pull the freezer drawers out because its too full.
I had the same problem! I found a small chest freezer on Craigslist for $75 and it's been a perfect solution!
Well we've got 2 fridge freezers anyway and theres only the 2 of us, so I think another one would be excessive!
Time to clean out the freezers
Theres nothing forgotten out there. All the food we eat is frozen, frozen meat, fish, veg and fruit. I have a virtual greengrocer in one of them. Actually while Im typing this I know that there is a bag of broad beans in one of them, I HATE broad beans and dont know why they're there. They can go.4 -
I only like a few of them - usually the spicier options. I don't find them filling for the calories they have. In a pinch they are okay for me. If I can, I'll heat one up and dump it on top of some fresh greens so it's more food for not many more calories. I really try not to rely on them since it's such a tiny amount of food.
One thing I love is the frozen precooked chicken breast strips. I can use those so many ways - with some quick steamed veggies and maybe a little soy sauce (can also be over a little rice that comes packaged as microwavable in little cups), put some strips in a quickly rolled wrap with some greens, on a salad, on a sandwich, etc. I get full on less of the strips and the calories are so low that the bread or rice or whatever calories fit just fine. Heat the strips before any of this of course.1 -
missysippy930 wrote: »My husband works 2 pm to 10 pm, so they definitely have a place in my life. I only buy them when they are on sale. I can get the Michelin[a]s’ lean gourmet 10 for $10.00 on sale. I stock up then.
This the brand I usually buy too, when I've eaten them. They're cheap enough but, like others, I just don't find them that filling and they take up too much room in my freezer, which is almost always filled to the brim w/meat & seafood that I buy on sale in bulk.
So, I haven't eaten any of these frozen meals in a long time. Nothing against them but my idea of an "instant" meal is to boil some ramen noodles and add some defrosted shrimp and fresh veggies to it. Just takes a few mins and it fills me right up. So, much so that I really don't feel like eating anything long after.
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frozen techniques are so advanced, heck even better sometimes than eating fresh vegetables that were in transit as frozen vegetables are ripe and frozen, while transit ones are picked barely young to survive transport. That's why local food is also best.0
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I don't really understand the contention by some that frozen meals are all "processed" in an evil, negative way. Many brands these days are recognizable food items, cooked in recognizable ways, then frozen. (Sure, some have some non-home-kitchen ingredients, but mostly not scary, and some brands don't have anything but regular home-kitchen food in them.) Putting them in a box and freezing them ruins nothing, vs. home-prepped same ingredients.
For my needs (as a vegetarian), I find most types long on low-nutrient-density carbs, and short on protein and veggies. But the calories are low enough that one could supplement with added veggies (also frozen) and maybe some cottage cheese or something, and be just fine, nutritionally. And I think the meaty ones are often better on the protein side, so maybe only veggie (or dessert fruit) supplementing would be fine (and that's with my "eat way big amounts of veggies/fruit" prejudices).
I like cooking from scratch, and find home-cooked foods tastier, but I'm retired and have the time so rarely eat the frozen meals these days (I did when working). I don't see why a good-quality frozen meal is "lesser", if in a context where one's full nutritional and caloric needs are met overall.12 -
As a once in a while, sure, but as a regular event for me I learned that I wasn’t willing to tolerate the amount of packaging waste associated with frozen ready made meals. Some months ago, I switched over to wide mouth glass mason jars for nearly all my storage, especially and including the frozen meals I prep for myself (that I used to store in freezer grade plastic deli containers that could only be reused a few times). .5
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I primarily food prep, but also keep a few of the frozen meals on hand. Helpful if I can't get to store when I want, didn't prep quite enough meals, or just don't feel like eating something from weekend prep. After my husband died, for several months I had healthy choice or similar almost every night for dinner-wasn't up to cooking for myself and didn't want to go to fast food every night. I think they can fit in as well as anything else. I can gain weight and eat "unhealthy" home cooked food ( I can make some killer fried pork chops and pan gravy) so to me it finding what works for you to stay within your calorie/food goals. If the frozen meals help use them.5
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I'm fine with them, although I prefer the taste of the 'fresh' ready to go meals like youfoodz (https://youfoodz.com/) and mymusclechef (https://www.mymusclechef.com/menu). I actually find their meals delicious - even my husband does and he's not trying to lose weight - and the fact that they're calorie controlled makes life so much easier for me. I'm really busy at work so I cook things during the week and freeze them but the youfoodz and mymusclechef meals have seriously made life so much easier for me plus helped me to monitor calorie intake during my fitness journey. I've lost 29kg since January so the calorie controlled meals have definitely helped.1
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I suppose fresh ready made meals are good for those shopping on way home from work or such like - but would defeat the purpose for me.
As the times I use frozen meals is as back ups; convenient if I am home alone because my husband is working overtime and occasionally at work if I haven't time/ items to take a lunchbox.
Generally unplanned events and voila, find one of these in freezer
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I don't really understand the contention by some that frozen meals are all "processed" in an evil, negative way. Many brands these days are recognizable food items, cooked in recognizable ways, then frozen. (Sure, some have some non-home-kitchen ingredients, but mostly not scary, and some brands don't have anything but regular home-kitchen food in them.) Putting them in a box and freezing them ruins nothing, vs. home-prepped same ingredients.
For my needs (as a vegetarian), I find most types long on low-nutrient-density carbs, and short on protein and veggies. But the calories are low enough that one could supplement with added veggies (also frozen) and maybe some cottage cheese or something, and be just fine, nutritionally. And I think the meaty ones are often better on the protein side, so maybe only veggie (or dessert fruit) supplementing would be fine (and that's with my "eat way big amounts of veggies/fruit" prejudices).
I like cooking from scratch, and find home-cooked foods tastier, but I'm retired and have the time so rarely eat the frozen meals these days (I did when working). I don't see why a good-quality frozen meal is "lesser", if in a context where one's full nutritional and caloric needs are met overall.
While it wasn't me who previously mentioned processed foods, I'll respond. Some brands are super high sodium to fix taste quality problems. When I freeze meals I don't have to add 18 types of salt and sodium in order for them to be palatable when reheated.
From the Salt chapter of Michael Moss's "Salt, Sugar, Fat":
"In the world of processed foods, salt is the great fixer. It corrects myriad problems that arise as a matter of course in the factory.
..Among all the miracles that salt performs for the processed food industry, perhaps the most essential involves a plague that the industry calls "warmed over flavor,"
...One of the most effective cures for WOF is an infusion of fresh spices...But fresh herbs are costly. So manufacturers more typically make sure they have lots of salt in their formulas. The cardboard or dog-hair taste is still there, but overpowered by the salt.
...The same Hungry Man turkey dinner that listed salt nine times among its various components also had nine other references to various sodium compounds.4 -
I see frozen meals as another tool in my journey. When I first started tracking on MFP I relied heavily on them at the end of the day to keep my calories on track. My husband and kids were not interested in lower calorie meals and I needed something to help keep me away from the higher calorie family meals. I have portion control issues. Once I felt more disciplined I was able to adjust my strategy.
Since the topic of meal prepping was introduced, I’ll admit that I am also a meal prepper. I do prep 20-40 family style meals when meats go on sale largely so that my teenagers can pop dinner in the oven while I am on my way home from work. It’s another tool that works for me. But I still keep 10+ frozen Healthy Choice or Lean Cuisine meals on hand for me. Some weeks I don’t eat any. Other weeks are more hectic and I end up eating them daily.
You do you. If you like frozen meals and they help you stay on track go for it. If you are inspired by meal prepping, do that. But they aren’t mutually exclusive. You can try lots of different techniques and keep repeating the ones that help you meet you goals.
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kshama2001 wrote: »I don't really understand the contention by some that frozen meals are all "processed" in an evil, negative way. Many brands these days are recognizable food items, cooked in recognizable ways, then frozen. (Sure, some have some non-home-kitchen ingredients, but mostly not scary, and some brands don't have anything but regular home-kitchen food in them.) Putting them in a box and freezing them ruins nothing, vs. home-prepped same ingredients.
For my needs (as a vegetarian), I find most types long on low-nutrient-density carbs, and short on protein and veggies. But the calories are low enough that one could supplement with added veggies (also frozen) and maybe some cottage cheese or something, and be just fine, nutritionally. And I think the meaty ones are often better on the protein side, so maybe only veggie (or dessert fruit) supplementing would be fine (and that's with my "eat way big amounts of veggies/fruit" prejudices).
I like cooking from scratch, and find home-cooked foods tastier, but I'm retired and have the time so rarely eat the frozen meals these days (I did when working). I don't see why a good-quality frozen meal is "lesser", if in a context where one's full nutritional and caloric needs are met overall.
While it wasn't me who previously mentioned processed foods, I'll respond. Some brands are super high sodium to fix taste quality problems. When I freeze meals I don't have to add 18 types of salt and sodium in order for them to be palatable when reheated.
From the Salt chapter of Michael Moss's "Salt, Sugar, Fat":
"In the world of processed foods, salt is the great fixer. It corrects myriad problems that arise as a matter of course in the factory.
..Among all the miracles that salt performs for the processed food industry, perhaps the most essential involves a plague that the industry calls "warmed over flavor,"
...One of the most effective cures for WOF is an infusion of fresh spices...But fresh herbs are costly. So manufacturers more typically make sure they have lots of salt in their formulas. The cardboard or dog-hair taste is still there, but overpowered by the salt.
...The same Hungry Man turkey dinner that listed salt nine times among its various components also had nine other references to various sodium compounds.
Y'know, since I no longer have BP problems (weight loss happily fixed that, for me), I don't worry much about salt: I love fermented foods like sauerkraut, kim chi, miso, etc., and many are super salty. I'm over MFP's default goal frequently.
"Processed" and "too much salt" and "frozen dinners" would have a Venn diagram with some overlap, but not total.
All frozen dinners (I think) are "processed", but if salt/sodium is a problem for someone, there are some fairly reasonable choices out there, especially in context of an overall decent diet that isn't all frozen dinners, all the time.
Overgeneralization is a bit of a conceptual trap, IMO.10 -
I eat Amy's organic frozen meals on the regular for lunch. They are a bit more expensive, but they keep me full. Especially with a sparkling water Most of them are pretty healthy, but some have a bit of sugar, so just remember to look out for that. 🥗🍽 ps: Amy's are usually about $4 each at walmart. 5
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I love lean cuisine and smart ones.. but.. I don't lose weight eating them. I hate that part. and I'm one of those who lost my weight by eating all whole foods and prepared all my own stuff. If I could have just eaten three frozen diet meals a day life would have been easy.13
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I'll try them once in a blue moon. I feel it's more worth it to cook your own food. My money feels better spent elsewhere, and they don't really leave me feeling satiated.1
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I eat them every day because I do not wish to cool like I used to for years. I’m loosing weight staying within calorie and sodium goals set for me. I love them. Thank you frozen dinner makers smart ones and lean cuisine 😜😜😜🙌🏾🙌🏾🙌🏾💪🏾💪🏾💪🏾🏆🏆🏆8
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elisa123gal wrote: »I love lean cuisine and smart ones.. but.. I don't lose weight eating them. I hate that part. and I'm one of those who lost my weight by eating all whole foods and prepared all my own stuff. If I could have just eaten three frozen diet meals a day life would have been easy.
Eating three frozen “diet meals” per day would be roughly 900-1200 calories. You would lose weight eating that just as if you ate 900-1200 calories of Whole Foods you prepared yourself.11 -
One word says it all when it comes to frozen meals, low calorie or not. SODIUM! It's off the scale, most meals come in at close to your entire day's sodium goal. Which means they're not healthy. In the short term? If you have to eat them, do so. In the long term, they're just not good for you.
OH, and while eating those low, 900-1200 calories per day might seem like a great way to lose weight... again, that one word, SODIUM! Which means water retention, which means you don't see the results you might hope to see. 15 -
poisonesse wrote: »One word says it all when it comes to frozen meals, low calorie or not. SODIUM! It's off the scale, most meals come in at close to your entire day's sodium goal. Which means they're not healthy. In the short term? If you have to eat them, do so. In the long term, they're just not good for you.
OH, and while eating those low, 900-1200 calories per day might seem like a great way to lose weight... again, that one word, SODIUM! Which means water retention, which means you don't see the results you might hope to see.
I just checked the handful of frozen meals in my freezer and they all have b/w 600-700 mg of sodium in them. I don’t have a medical condition causing me to limit sodium so I don’t particularly track it but I believe the standard recommendation is<2,500 mg per day so I’m struggling to see how these meals are “off the scale”.19 -
They've been a lifesaver for my elderly father who spent 5.5 months in hospital last year in part because he didn't have an appetite and couldn't be bothered to cook and eat.
Frozen dinners aren't all Hungry Man nutrition disasters, they've become significantly healthier in recent years as manufacturers realised that consumers want decent food and not just convenience. My father manages to stay below 1500 mg sodium per day, and that includes a frozen meal and an Ensure (not particularly low either!)
Oh and they were a lifesaver for me when he was in hospital and I had to look after his house as well as my own. There were nights I ate a frozen meal standing at the kitchen counter in my coat and boots because I needed every minute I could save running between work, two homes that needed shoveling and the hospital. I had to add protein to the veggie meals to meet my goals but that took a matter of seconds.12 -
poisonesse wrote: »One word says it all when it comes to frozen meals, low calorie or not. SODIUM! It's off the scale, most meals come in at close to your entire day's sodium goal. Which means they're not healthy. In the short term? If you have to eat them, do so. In the long term, they're just not good for you.
OH, and while eating those low, 900-1200 calories per day might seem like a great way to lose weight... again, that one word, SODIUM! Which means water retention, which means you don't see the results you might hope to see.
I'm sorry, but this is simply not true. I've been eating a few frozen meals per week for years (even before I was trying to lose weight) and I've never seen a frozen meal that was "close to your entire days sodium goal". The ones currently in my freezer aren't even half my sodium goal for the day.
And if you retain water due to eating frozen meals, and you eat that same theoretically higher level of sodium every day, you don't continue to retain more and more water. You would just be carrying a bit more retained water all the time, you would still see the fat loss on the scale.
Even canned soups, which are like the poster child for high sodium foods, can be fit into a balanced diet.
I suppose if someone ate nothing but frozen meals and canned soups for their entire lives, perhaps at some point the high sodium would cause a problem. But there's a huge difference between "I would be worried about eating that for every meal every day for years" and "eating one of these for lunch or dinner sometimes isn't healthy".13 -
Yes, I ate a frozen dinner (around 300 calories) most nights and it helped me lose 20 pounds. I thought of it as kind of a poor man's Jenny Craig.12
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When I’m on a pinch—I’m an easy mac girl...processed...and likely considered junk food in someone’s book...
But they taste delicious, and in my book not eating and being far under calories is far worse for me!
While I try my best to plan meals—life often gets in the way!7 -
Pretty much echoing others' responses...I think they're fine but wouldn't want to eat them regularly and definitely not daily. Lots of other food I prefer that is quick/easy to prepare. I do like them occasionally though and usually find I need to round them out with more vegetables, piece of fruit, or something else. I bought one this week to bring to work because I usually come home & eat a cooked lunch but one day I won't be able to do that. Normally I bring a packed lunch but I'm sick of all my usual options for that... I think they're great for similar situations.
I tend to go for the "regular" ones with 300-450 calories instead of the lighter versions because 180-200 cal (for example) is definitely NOT enough for a meal, for me. This time I got a Swedish meatballs entree because that's not something we would ever cook at home. I'll bring raisins and/or an apple to go with it.
Years ago, I ate a Lean Cuisine chicken enchilada suiza for lunch every weekday for an entire summer. I lost a few pounds (had many to lose at the time) and because of that I felt like they were magical. I was completely ignorant about calorie counting at the time and now I know that I could have just planned out a similar calorie lunch each day & enjoyed a lot more variety.3 -
kshama2001 wrote: »I don't really understand the contention by some that frozen meals are all "processed" in an evil, negative way. Many brands these days are recognizable food items, cooked in recognizable ways, then frozen. (Sure, some have some non-home-kitchen ingredients, but mostly not scary, and some brands don't have anything but regular home-kitchen food in them.) Putting them in a box and freezing them ruins nothing, vs. home-prepped same ingredients.
For my needs (as a vegetarian), I find most types long on low-nutrient-density carbs, and short on protein and veggies. But the calories are low enough that one could supplement with added veggies (also frozen) and maybe some cottage cheese or something, and be just fine, nutritionally. And I think the meaty ones are often better on the protein side, so maybe only veggie (or dessert fruit) supplementing would be fine (and that's with my "eat way big amounts of veggies/fruit" prejudices).
I like cooking from scratch, and find home-cooked foods tastier, but I'm retired and have the time so rarely eat the frozen meals these days (I did when working). I don't see why a good-quality frozen meal is "lesser", if in a context where one's full nutritional and caloric needs are met overall.
While it wasn't me who previously mentioned processed foods, I'll respond. Some brands are super high sodium to fix taste quality problems. When I freeze meals I don't have to add 18 types of salt and sodium in order for them to be palatable when reheated.
From the Salt chapter of Michael Moss's "Salt, Sugar, Fat":
"In the world of processed foods, salt is the great fixer. It corrects myriad problems that arise as a matter of course in the factory.
..Among all the miracles that salt performs for the processed food industry, perhaps the most essential involves a plague that the industry calls "warmed over flavor,"
...One of the most effective cures for WOF is an infusion of fresh spices...But fresh herbs are costly. So manufacturers more typically make sure they have lots of salt in their formulas. The cardboard or dog-hair taste is still there, but overpowered by the salt.
...The same Hungry Man turkey dinner that listed salt nine times among its various components also had nine other references to various sodium compounds.
Y'know, since I no longer have BP problems (weight loss happily fixed that, for me), I don't worry much about salt: I love fermented foods like sauerkraut, kim chi, miso, etc., and many are super salty. I'm over MFP's default goal frequently.
"Processed" and "too much salt" and "frozen dinners" would have a Venn diagram with some overlap, but not total.
All frozen dinners (I think) are "processed", but if salt/sodium is a problem for someone, there are some fairly reasonable choices out there, especially in context of an overall decent diet that isn't all frozen dinners, all the time.
Overgeneralization is a bit of a conceptual trap, IMO.
Oh, I'm not objecting to high sodium levels per se - when I make Thai food the sodium is off the chart.
My point was to illustrate that sodium can be used to mask taste quality issues (and other issues). The manufacturer cited was too cheap to use more expensive ingredients like herbs and spices that would have made the meal better, so they dump in salt instead.
I don't have this issue with foods that I cook and freeze myself. I have a plethora of herbs and spices.
ETA: Please note I did say "some brands" in my original post. This was meant to illustrate why some brands are high sodium, and was not meant to be a blanket indictment of all frozen meals.3 -
kshama2001 wrote: »I don't really understand the contention by some that frozen meals are all "processed" in an evil, negative way. Many brands these days are recognizable food items, cooked in recognizable ways, then frozen. (Sure, some have some non-home-kitchen ingredients, but mostly not scary, and some brands don't have anything but regular home-kitchen food in them.) Putting them in a box and freezing them ruins nothing, vs. home-prepped same ingredients.
For my needs (as a vegetarian), I find most types long on low-nutrient-density carbs, and short on protein and veggies. But the calories are low enough that one could supplement with added veggies (also frozen) and maybe some cottage cheese or something, and be just fine, nutritionally. And I think the meaty ones are often better on the protein side, so maybe only veggie (or dessert fruit) supplementing would be fine (and that's with my "eat way big amounts of veggies/fruit" prejudices).
I like cooking from scratch, and find home-cooked foods tastier, but I'm retired and have the time so rarely eat the frozen meals these days (I did when working). I don't see why a good-quality frozen meal is "lesser", if in a context where one's full nutritional and caloric needs are met overall.
While it wasn't me who previously mentioned processed foods, I'll respond. Some brands are super high sodium to fix taste quality problems. When I freeze meals I don't have to add 18 types of salt and sodium in order for them to be palatable when reheated.
From the Salt chapter of Michael Moss's "Salt, Sugar, Fat":
"In the world of processed foods, salt is the great fixer. It corrects myriad problems that arise as a matter of course in the factory.
..Among all the miracles that salt performs for the processed food industry, perhaps the most essential involves a plague that the industry calls "warmed over flavor,"
...One of the most effective cures for WOF is an infusion of fresh spices...But fresh herbs are costly. So manufacturers more typically make sure they have lots of salt in their formulas. The cardboard or dog-hair taste is still there, but overpowered by the salt.
...The same Hungry Man turkey dinner that listed salt nine times among its various components also had nine other references to various sodium compounds.
Campbell's gave Michael Moss, author of "Salt, Sugar, Fat" a taste test of soups with various salt and spice formulations:
"Campbell had figured out that the way to reduce salt in soup was not the Cargil trick, potassium chloride, but rather the trick that my mother, for one, had used to make her soups taste good: adding fresh herbs and spices.
Campbell declined to discuss what spicing it used and how much it caused, but Dowdie made it clear that there were financial constraints to the more-herbs-less-salt formula. Every time the company took the sodium down a notch, replacing it with fresh herbs, the production costs rose. Who was going to pay for this? Relative to the cheap cost of salt, he said, "This is going to cost you more."
Finally, we tasted a vegetable beef soup in which the sodium had been lowered, without any adjustment in spicing. It didn't just taste flat. The soup had some bad tastes, tastes that hovered somewhere between bitter and metallic. These undesirables - what the industry calls "off notes" - were likely still present in the original soup, but the salt - in one of its functions - covers them up.
"The salt is masking these off-notes?" I asked Dowdie.
"Yeah, absolutely," he replied."
******
The book goes on to discuss how after Campbell reduced sodium, revenue was flat and Wall Street was not reacting well. Campbell announced that they were raising sodium in the Select Harvest line and the stock price went up the day of the announcement.6 -
I wonder has anyone ever really looked into how much sodium they add to their home cooked meals🤔12
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I eat them a lot. When I've come home after the pub (not all the time), when my OH is on a late shift and I don't fancy cooking after 10 pm, many reasons really.1
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