I'm glad tonight's recipe was an easy one, Cumin Spiced Brown Rice (p. 190), because I've had a doozy of a day. Work to do, meetings to attend, rehearsal, and I taped an interview with Dotto Tech about some current copyright lawsuits in the news. When I finally walked in the door, it was 8:30 and the last thing I felt like doing was cooking. But, here I am - challenge complete for the day. I threw a zucchini and some carrots from my weekly veggie box in a frying pan along with some Bragg's 24-spice mix while the rice was cooking, reheated some refried beans, and that's dinner. Oh, and there are fresh blackberries for dessert. Beats take-away by a mile.