I generally don't cook because I end up bleeding into the food

As I type this, I have a batch of Moroccan Lentils bubbling in the slow cooker on the kitchen counter.

This is an extraordinary sentence in that I very rarely have anything bubbling, cooking, roasting or otherwise being turned into something edible through the application of heat. I don't cook. Or at least, I hardly ever cook.

There are reasons for this, the chief one being that I married an incredible cook and she feeds me and my family delicious food every day. Terry and I laugh over the fact that in 28 1/2 years of marriage, she has made exactly one dish I didn't like. And for the record, she didn't like it, either. It was an eggplant thing, though I generally like eggplant.

That means she's batting something like .99998, which is a championship-level culinary performance by any measure.

To be fair, I am also the least picky eater you may ever run across. I like everything. I really do. You would be hard-pressed to name a food I haven't eaten and enjoyed, or at least wouldn't be willing to try. So that helps.

Still, she's a great home chef.

So I don't really have a need to cook. Plus (and maybe this is just because I haven't done much of it and therefore haven't developed the knack) I don't really have the talent or inclination for cooking. It doesn't interest me. Only the eating part does.

One of the last times I tried cooking a full meal for my family, I think the main dish was fennel chicken. As I was chopping ingredients, I sliced my finger and, despite my best efforts to staunch the flow, managed to bleed directly into the pot.

I look at it as added protein.

Anyway, these Moroccan Lentils caught my eye when I saw the recipe in one of Terry's cookbooks, so I bought the ingredients and am making them. And really, there's no "making" involved. It's a slow cooker recipe, so you measure everything out, dump it in, mix it, set the slow cooker going, and that's pretty much it, other than occasionally wandering over to smell your creation and stir it.

If that was all there really was to cooking, I would be the Gordon Ramsay of our house.