Yup. Cleaning and prepping a bunch of leek and two dozens carrots, then making apple pie from scratch, for a nice dinner every night? No way. Spending two weekends canning each season, then eating lovely food all year round? Bliss.

Basic cheese melt when I don’t feel like cooking? Depressing. Cheese melt with fermented squash, pickled red onions, and my neighbor’s cured wild boar ham? Luxury.