Made from scratch?

I am making kasha out of sprouted buckwheat! I have never before prepared buckwheat in my life. Two days ago I set buckwheat to sprout. I had never sprouted anything besides lentils (and really, lentils just sprout themselves). I succeeded. Now that I know how to do it, I'd say "it's easy".
   (Note if you are astonished that I am eating grains: when I was pregnant, my doctor suggested I eat sweet potatoes and some [sprouted] grains. Even though I'm not pregnant any more I continue to eat them twice-ish a week.)

In other cooking ventures, I present my last three meals. (One reader stated high interest in hearing regularly what I eat. One reader counts for a lot around these parts. I am potentially pleasing a large percent of my readership when I post about what I eat.)

Meal 1

• 3 oz salmon (including skin and bones, mmmmm the round "spine" bones are my favorite! I could eat a bowlful.)
• 1/2 sweet potato, fried up in plentiful bacon drippings (the sweet potato itself had, the night before, been cut into large dice and roasted in the oven)
• 1/4 c green cabbage smothered in EVOO

Meal 2

• roast beast (rubbed with salt and pepper and then cooked for 25 min. at 425F then 6 hrs at 225F)
• frizzled leeks (frying oil: coconut oil)
• Brainless House Salad (one head of lettuce, red leaf; two handfuls of sunflower seeds; a handful of raisins, EVOO, salt, and pinot grigio vinegar)

Meal 3

• hash: 3 large, frozen tomatoes put first into the saute pan and left to sauce up; Penzey's Fines Herbes, let to stew in the tomatoes, then ground lamb; 
• nearly-naked slaw: lots and lots of green cabbage smothered in EVOO

It is a fluke (but not a salmon fluke) that in the first meal I knew what the sizing portions were. Normally I pay no heed to such things. Grams and calories? Not sticky information. What I do notice is relative portions, like 'more-of-this or less-of-that next time'. For example, in meal 2 I noticed that we both could have eaten two times the scrumydiddly frizzled leeks!
   The Brainless House salad is the simplest salad, the default that I lately make. No time to think? Must put food on table? That's what the salad looks like.
   I notice I am not consistent in noting when I put salt in things. Of course I put salt in the fried sweet potatoes. It just seems to go without saying. It is also always Himalayan salt, what En calls "the pink stuff".

Am I cooking from scratch? Regard meal 3. When I went to college, I discovered the abomination of "pre-made" "spaghetti sauces" in jars. Such stuff hardly ranked as food, much less food from scratch. I considered a sauce made from scratch to be one where you add seasoning to plain tomato sauce (even if that seasoning was "Italian seasoning", yet pre-mixed seasoning has something in common with pre-made sauce, no?). I really saw a world of difference between these things. Today I wouldn't count sauce+seasoning as sauce from scratch. I might not even count meal 3 as made from scratch. I used whole tomatoes. But I didn't dry, chop, or mix my own spices. Moreover, I didn't grind my own meat.
   Does it count? What is scratch?
   (Note: I am satisfied with the scratch level of my cooking, unestablished though it may be; my inquiry is driven by curiosity, not a concern over failing to align with some shifting baseline of orthodoxy.)