Opinion: Texting your way to better poppy-seed bread

Mark Kennedy / Staff file photo

We don't do a ton of cooking at the Kennedy house. After work, there's little time left for basting, boiling or baking.

Our idea of home cooking is a DiGiorno frozen pizza and a pan of Sister Schubert's yeast rolls.

My wife is a great cook, having run the kitchen at a high-end guest ranch in Colorado when she was younger. The ranch had its own cookbook, with instructions for making dishes such as Fish Fillets in Basil Sauce and Garlic Flank Steak Marinade. But my wife works long hours now and, understandably, would rather spend her free time woodworking or gardening.

A bachelor until I was 38, I learned to cook out of necessity. I can still make a passable lasagna (with bagged salad and frozen Texas toast), and I can manage most any meat on a grill.