Inevitably there comes a time for those of us who work in a home office to hear friends or family members remark, “Oh, you can do (fill in the blank) so easily because you work from home.”

Uh, no.

Inwardly, we cringe, yet outwardly remain calm as we explain that just because we work from home does not mean we have all the time in the world at our disposal.

Not by a long-shot.

Oh, sure, there is the luxury of being able to arrange our schedules to make it to the gym for a quick workout now and then or to pick up kids from school regularly. But the notion that we bask in long lunches without a care in the world is pure fantasy. More often than not, we’re gulping down a carton of yogurt in-between interviews and conference calls or deep in thought at the computer, trying to put the finishing touches on a story before diving into another one to write.

So just because our kitchen is steps away, we approach cooking just like anyone else who works outside the home: We save the ambitious recipes for the weekend, and live for fast and easy during the week.

That’s why you won’t find me tackling a croque en bouche on a Tuesday, but more something along the lines of “Lemon and Apricot Cinnamon Chicken.”

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