I’ve been spending more time on food blogs lately, and the one I keep coming back to herbivoracious. Michael Natkin’s delightful combinations of ingredients make me want to drop everything and cook what he’s created. Yesterday’s post got to the heart of what he’s all about, and reminded me that my on-again, off-again relationship with vegetarianism is simply a matter of taking the path of least resistance. I’ve never doubted that animals deserved better than spending their lives in factory farms only to end up on our plates. We have four hens in our side yard who squawk loudly, roam freely and lay the occasional egg. Under no circumstances will any of them ever end up in a pot.