Every since I started this blog, in August 2009, I have been extolling the virtues of cooking from scratch. Homemade food tastes better, is more economical, and is better for your health. (See my previous post “A Christmas Miracle” ) As Michael Pollan puts it in his new book Food Rules, “Cooking for yourself is the only sure way to take back control of your diet from food scientists and food processors.” And, as an added environmental bonus, cooking from scratch usually means less packaging and therefore less trash.

In general I practice what I preach, and my husband, Clif, and I make most of what we eat. Except for pasta and crackers, there is very little commercially processed food in our cupboards.

However, two weeks ago, I caught a rather nasty bug, and I have been more or less out of commission ever since. I call the bug a bad cold. Clif calls it the flu. Whatever it was, I spent way too much time on the couch, watched too many British Sitcoms, and have had too many coughing fits. During this time, cooking from scratch went out the window, and here is what I wanted to eat and drink: ginger ale; Campbell’s Chicken Noodle Soup, with rice added; sherbet; canned peaches; and saltine crackers. Comfort food of my youth. When sickness strikes, how easy it is to regress.