Tuesday, May 8, 2012

When Cooking Goes Wrong

Busy seasons for accountants -- especially recently-married accountants -- is tough on everyone. Of course the long hours and time away from home is the worst part (not to mention the countless pages of numbers and spreadsheets that must be carefully analyzed), but there is one positive. I've learned to cook more!

Erin's a great cook, but I'm getting there. In no way am I Emeril Lagasse -- in fact, I think I'm just getting to that normal competency phase in the kitchen. It's all about baby steps though.

Erin's in Fort Collins for half the week and I'm left to fend for myself in the kitchen. Last night was a humbling experience.

It was a rainy and cold day here in Colorado, so tomato soup and a grilled cheese sandwich seemed to be the perfect dinner. Erin emails me a recipe, I start dicing up garlic and tomatoes, it starts simmering on the pot -- I'm following the directions that she sent me.

Now it's time to put the (very hot) soup in the blender to puree it. Well, common sense was lacking (and Erin didn't mention the dangers of hot soup in a blender in her email). I pour the soup in, put the top on and even hold down the top with some force. All of this to no avail. The pressure was TOO MUCH.

The lid shot up the instant I hit the 'go' button, and hot soup flung everywhere. The walls, the dangling wine glasses, my iPad that was showing me the recipe, my undershirt. It was a complete mess.

Lesson learned.

It was the first time I had to use a soapy sponge on our kitchen walls. I guess there is a first time for everything.

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