Today, I cook almost every meal for myself, except on weekends when I visit friends. With rare exceptions I cook with simplicity and without a lot of folderol. The side effects are rewarding: I have the pleasure of creation. I feel at home in my bacholor quarters with those fine odors coming from the kitchen. I control my weight by preparing just enough to give my stomach and my taste buds pleasure. And there is also an economic gain in cooking precisely the amount to meet my pleasure and needs.
Henry Lewis Creel, Cooking for One Is Fun (ix-x)