There are those who can't seem to understand why others threaten to "rid" those problem cats. Usually some owners of pets. Yet those who have to deal with other's pets, which is what cats are, who continue over and over to destroy and leave filth on other's own private property is a nuisance. There are some that should not own pets, that do not care what is done to neighbors. Those same people are the ones who have no say in what can or can't be done to remove those problems. What happens with these pets come down to the owner. Control them or don't. Would you let your children run free to trash and urinate on other people's property? If so, maybe others will return the favor to you and your home. Since it is apparently no problem there.

Oh, thanks guys! These are exactly the sorts of ideas I need. Generally, I open my spice cabinet and just get creative, but there are those nights when I'd just as soon eat a PBJ than cook, but have to cook dinner anyway. Then I revert to my mother's typical meal during my childhood, some kind of meat thrown on the broiler or in a pan, boiled potatoes/rice and frozen veggies. Not exciting, but at least decently healthy. An herb-spice mix ready to sprinkle injects at least a bit of flavor. I forgot about Penzey's spice mixes, I'll have to check out a couple. Also forgot all about Bell's Seasoning, which was a staple spice mix in my kitchen when I first moved out as a teen and didn't know much about cooking...I remember it was a great addition to Chicken. And, oddly enough, though I wouldn't think about making a bbq sauce without sugar or some other sweetener, it never occurred to me to add it in a spice rub. Funny the things you just don't think of! Y'all have got me inspired, I think I'll make up a couple of jars of "sprinkles" this afternoon!

Anything that could be made ahead and frozen could also be (and in most cases would be better) made the night before and refrigerated, to be warmed up before serving. And even for those foods that don't suffer from being frozen, most will be better if you defrost them slowly rather than cooking them frozen. It's a lot easier to cook (or teach someone to cook) after dinner, when not hungry and under time pressure. Cooking skills take training and practice. It's hard for inexperienced cooks to connect between cooking techniques and results. Even if they were standing next to you while you cooked, it doesn't mean that they were paying attention. Even when an inexperienced cook can manage one or two things at a time doesn't mean that he can do several. My DH used to hate to cook because he thought he had to get several complicated dishes to the table at the same time. Once he realized that he should do no more than one dish that requires timing and learned how to assess which dishes can be kept warm, cooking became a lot easier for him. While I was waiting for the surgery (knee, so I was barely mobile before it and really needed help), I taught DH a bunch of techniques for fresh vegetables. I showed him how peeling and cutting up vegetables affects the outcome. By keeping cooking techniques simple -- either microwaving (with a sensor, so you just hit the fresh vegetable setting) or sauteing. That way he could see what it looked and smelled like when it was done, and that you don't need to grill to brown foods to enhance flavors. I showed him how to vary the seasonings. For example, for fresh broccoli, how just changing a small amount of oil from olive to sesame can make it taste different. The important thing, especially with men, is to focus on a result and then show them how to achieve it rather than give them a list of steps. While I was recuperating DH reached the point where he was experimenting with herbs! However, learning to cook creatively may lead the OP's DH to cook to his own taste. If all she wants is someone to follow orders, she is safer if he stays ignorant.

I find spice blends helpful in cooking low sodium foods for my husband. I like Tony Cachere's Salt Free blend and Penzey's Mural of Flavor along with its Adobo, the Singapore, and the Jerk. I also like Chef Paul Prudhomme's Magic Salt Free Seasoning. My favorite Chili powder blend is Grandma's, but it's becoming harder & harder for me to find. And I'm another who likes Sun curry powder. I found my favorite and most used blends quite by accident and in an unexpected store. I discovered several really good salt-free blends at Cost Plus World Market. I've been using their Chicago Chop & Steak blend for grilled meats. The Thai Spice blend is great sprinkled on Asian inspired dishes. I've used the Greek Mediterranean blend on roasted asparagus and chicken. I like it a lot better than Cavender's Salt Free Greek seasoning or Penzey's Salt Free Lamb seasoning. I've used the Garlic Pepper blend on all kinds of things, including last week's rib roast. The Cal Mex & the Fajitas blends are great for Mexican inspired dishes. The Jerk Chicken & Fish blend is tasty too. And the Key Lime blend has a spicy & tangy citrus kick to it. To tell the truth, I wasn't expecting much, but I'm really impressed with the flavors.