There's a problem: If you're not a food expert, and you've got tight budgets and it's getting tighter, then you can't be creative, you can't duck and dive and write different things around things.
Això és un problema. Si no ets un expert alimentari, i tens uns pressupostos ajustats, i és van ajustant més, aleshores no pots ser creatiu, no pots arreglar-te-les i escriure coses diferents sobre les coses. Si ets un comptable, un posador de creuetes,