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I feel like some day I should try to gain a LITTLE more proficiency in all things cooking. I know it ain't rocket science, though it does take a certain intuition and comfort with ambiguous judgements that I have never liked. (Not to mention, since I've always been more about textures than flavors, my concepts of spice are extremely limited.) I should be more willing to experiment, but I guess I'm too worried about ruining food or cookware.

I kind of like this article on good ideas from Trader Joe's, which is exactly the kind of thing I hoped this nutritionist I met with once or twice would come up with - pragmatic (and grocer store based) specific options, not just generalized "here's nutrition guidelines now work out an action plan for yourself"
My latest bit of bachelor-boy-ish cuisine is some kind of quick cook rice with torn up leafy greens, and then maybe a bit of some kind of dressing (Heh - maybe I should add it onto my previous "bachelor boy" food list I made in 2002) And maybe I should thrown an egg on that? Or go back to Chicken Sausages, though I've been steering away from them a bit.

Actually here's a promising cooking for newbies from back in quarantine days. I do admit, "Assume it will take you 60 to 90 minutes to prepare and clean up after any meal that's not scrambled eggs." is probably that I hate to admit is right; mostly I would like to cook to not appear incompetent to others and maybe for special occasions, more so than caring about eating something interesting, and 90 minutes is a hunk of time.

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Everyone will not just

If your solution to some problem relies on "If everyone would just..." then you do not have a solution. Everyone is not going to just. At no time in the history of the universe has everyone just, and they're not going to start now.

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fry an egg and put it on that and it almost looks like i know what I'm doing