Cantoo Cook

Cantoo cooking is not Chinese cuisine, it's for those who say they can't when they can, too. Getting right down to it, toss your one-serving of meat into a lightly oiled skillet and let it sizzle a bit with some chopped onion. Toss in the veggies sliced to compatible thicknesses, add water to an inch, any herbs and seasonings you like and plunk the lid on. Let it simmer or bake on low while you read a chapter or two or make a few calls. Poke or peek after ten minutes to see if everything is tender. When it is, shake in some garlic salted flour and stir to thicken. When smooth and done, pour  into a shallow table bowl and there's your dinner with a crusty loaf of French bread and a glass of red or white. Ingredients? Buy family packs of meats and fish and re-pack in small amounts to store in your freezer compartment. Have a selection. Buy  a small sack of veggies - the best quality and hey, simmered fruit is nice with meat, too. Scrub but you don't need to peel everything. Pick up a couple of pots of herbs for plucking from your window ledge: basil, thyme, parsley for eg. Nothing looks prettier on your table than a rosemary tree to prune at mealtime and the smell - oooh. A sack of sweet onions  and potatoes lasts long on your deck in a pretty basket and there, you're a cook. You can surprise your meal by adding a little of this or that: honey, brown sugar and vinegar for sweet and sour, maple syrup, even wine or beer to the mix. Experimentation is fun. And now that you cook your own good food, you're body doesn't have to deal with additives or fats and your wallet will thank you, too.