Spent part of the day in a different type of art-culinary art. I enjoy cooking, but in terms of single meal preparation, it is difficult to cook for just one. As such, on Saturday or Sunday, I will cook a large quantity of the meal(s) of choice for the freezer-often soups, stews, and casseroles. The freezers are always stocked with multiple species of fish from the summer, as well as wild turkey, grouse, and venison. One afternoon with the crock pot will produce six or more individual meals of soup. Today, it was homemade, from scratch, Polish Pierogi, the eastern european stuffed dumpling. When growing up, my father had a number of Polish and Italian businss associates. As such, we ate well at our hunting camp. Aunt Gerri (Ralph and Gerri Coleman were my parents lifelong best friends and Gerri was Polish) would often cook up 6 to 10 dozen Pierogi for the hunters, with traditional potato, sauerkraut, plum, and cheese fillings. Today I made one half dozen cheese-potato and one half dozen kraut filled pierogi for six meals. Making and rolling the dough is the most time consuming part. They are first boiled and then fried in butter. Yesterday it was spaghetti (sauce made with ground venison instead of burger) for another six meals. If you like still life work in your studio, photographing your culinary art is an option (and a avocation for some that do catalogue work.