That "second-guessing whether I should even bother" feeling is so real. I started just saying "I'm not feeling well and need a day," which is still true but shuts down the rude commentary.

You mentioned the bell peppers being "soggy and bland" after pre-cutting, but I have to wonder if that's just a storage issue rather than a universal truth. Many people find that with the right containers and moisture control, pre-chopped vegetables hold up just fine throughout the week. The convenience of having everything ready to go often outweighs a minimal flavor drop in my experience. For busy households, saving that daily five minutes can be the difference between cooking and ordering takeout. It seems like an overstatement to claim that prepping is "killing" flavor when so many rely on it for practical reasons. I would argue the trade-off is worth it unless you're preparing a dish where crispness is absolutely critical.

Last summer, I used motion-activated air cans on my sofa. After a few startled leaps, my cat learned to avoid it COMPLETELY. Consistency really is the secret.