Why the "Lazy Germophobe"?

Well, it’s true that I’m both lazy and a germophobe. But that’s not quite it. I have long thought that a fun project would be putting a cookbook together and calling it The Lazy Germophobe’s Kitchen. In my book there would be no sifting, no egg-separating, no adding “gradually.” Meat would be cooked and THEN cut up. No raw meat would be pounded, filleted, diced, brined, thinly sliced, or—Heaven help me—spatchcocked.  Eggs, fish, and meat would be thoroughly cooked (no meringue; no seared tuna). All recipes would contain eight or fewer ingredients. Many would start with the word “Easy.”

A great concept IMHO. The problem is that I have no original recipes for it. What I do to cook for my family in this way is read a cookbook, magazine, or website for recipes, choosing only ones that meet my lazy germophobic criteria. But I can’t simply republish suitable recipes out of the Betty Crocker cookbook. That’s not how that works. So unless I get un-lazy enough to test some original recipes—which may happen on this blog, who knows—“The Lazy Germophobe” will not be a cookbook title any time soon.