Samira wrote:
Other than that, taking some cooking classes that aren't actually called "Quick & Dirty Cooking" but should be. The instructor is hilarious, and puts a lot of emphasis on simple, versatile recipes that can be modified to use whatever you have handy (one of the first assignments was to bring in something that's been in your kitchen cupboard for at least six months). Disaster recovery is a recurring theme. This woman needs her own cable show.
Not to ignore other people's ailments/injuries, but under the heading of "disaster recovery", should include a list of things *not* to do. Like say you've just finished your pasta sauce, that's been bubbling away for a couple hours, and you turn it off and move it to the back burner, then notice that there's some sauce splattering around the stove top, so let's wipe this up before cooking the pasta, and hey, let me pick up this burner so I can clean up around it better, and... Got a nice crescent shaped blister on my thumb. The good news is that at least I'd already rolled out and cut my pasta. Still sucked though.
On the plus side, it was incredibly delicious. There's just a night and day difference between dry pasta with jarred sauce and fresh with homemade sauce. Well worth the effort IMO (well, when you don't burn the heck out of yourself that is). Yes. I'm pivoting this thread into a cooking thread. Yay!