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But at some point, you may get the urge to vary the menu a bit.

With that in mind, I'd like to make a few -- or, actually, 75 --suggestions, ranging from snacks to dessert. With a littleshopping, a little effort, and 20 minutes or less for assembly, youcan create the kind of carry-out food that will put the localprepared food shops to shame while saving you a small fortune. Nomatter how faithful you are to your old favorites, I'll bet youwill find something intriguing here.

1. Beet Salad: Peel beets and grate them (a food processor willkeep juice contained). Add pistachios or hazelnuts; dress withorange zest and juice, and olive oil. Add bits of goat cheese andchopped parsley.

2. Cold Peanut Noodles: Cook Chinese egg noodles or regularspaghetti. Drain and rinse. Toss with sesame oil, peanut butter (ortahini), sugar, soy sauce, ginger, vinegar, black pepper (lots) andchili oil. Pack shredded seeded cucumber, cooked shrimp and choppedscallions separately.

3. Grapes and Cheese: Mix feta cubes and green grapes (or grapetomatoes or pieces of watermelon). Add mint, salt, pepper and oliveoil. A tiny bit of chopped fresh chileis good, too.

4. Cornflake Chicken Bites: Cut boneless chicken breasts into smallpieces. Dip in milk or buttermilk, then dredge in seasoned crushedcorn flake crumbs, cornmeal or panko. Pan-fry in oil, drain, cooland eat cold with celery sticks, with ranch or blue cheese dressingfor dipping.

5. Roast Beef and Blue: Start with whole-grain rolls. Smear bluecheese on one side and prepared horseradish on the other. Add redonion and thin-sliced roast beef, pork or lamb. Pack lettuce andtomato on the side. Potato chips are mandatory.