Travel & Lifestyle Freelance Writer | Market Research Consultant
Mike and I just hit a low point in our culinary careers when we both decided that we were too lazy to run to the store (which admittedly is across the street) to buy more spaghetti or mostaccioli and opted instead to just break up the lasagna noodles we happened to have into more manageable bits.
Sad.
Our kitchen is small.
Small enough that when I pulled a bowl of peas out of the toaster oven and turned around to put them on my plate that I inadvertently ran the bowl into a wall, thus sending little green balls rolling across the kitchen floor.
Sigh.
I put a couple notches on the ol’ cooking belt tonight after making some superb chocolate chip cookies (plump, thick, chocolatey, awesome!) for a good friend and the homeless kids that she helps out.
I took a notch out of my belt when, upon putting the first batch into the oven, I found some wedding leftovers that were burnt to a crisp having (apparently) been in the oven for the past month. Even my scientific-minded husband hasn’t figured out how we didn’t see the dish any of the numerous times we used that appliance.
So two nights ago, Mike and I had fishsticks straight from the box for dinner.
Last night, we went with Mac ‘N Cheese ‘N Peas.
Yeah, so I mean, we’re pretty much a culinary power couple. Well, sort of.
Thou shalt not leaveth overripe melon carcasses to rot beneath the kitchen sink before leaving for an extended weekend away from the homestead.
And this rule goes into effect immediately …
So, it’s not that I’m a salt-a-holic … It’s just that we don’t have a salt shaker.
That’s why I’m computing at the kitchen table right now with the 26-ounce salt container sitting next to me, easily within reach for adding taste to my late lunch.
I mean, anybody would do that, right?