I live in the city (soon to change I hope). I hold down a full time office job and like many women, my part time job is home-making. Because we have no dishwashing machine it always feels as though I spend nearly as much time in the 'scullery' as in front of the grill or stove (hence the name). I like to cook old fashioned, simple, wholesome farm fresh food. I bake my bread, make all our own spice mixes, rubs and barbeque sauces and I've made yogurt, cheese and my own butter - just for fun. I definately prefer doing things from scratch rather than out of a box or carton. I love the all day cooking / baking challenge of the full Thanksgiving turkey dinner since it has all the fixings and trimmings without the pressure of Christmas. To date, I've never set anything ablaze, well, except for the unfortunate first tango with the broiler on the gas oven. I didn't adjust the cooking time first time using the broiler. Needless to say the smoldering black 'chicken briquettes' were .... disappointing. I've spent the last twenty years trying to live that one down, perhaps a few more recopies from this site will help downplay that fiasco.