Cooking Slump

2:00 pm. Roast Brussels Sprouts with Balsamic Vinegar Reduction.

Vinegar boiled over. Par boiled the sprouts, dried them, but they were still mushy and sloppy. And vinegary.

4:00 pm. Potato Pierogies from Scratch. After dicing the red onion, I accidently dumped all the red onion in the soapy sink. Rinsed off the onion and transferred it into a bowl. The vegetable steaming basket hurled itself off a cabinet shelf and landed in the bowl of onions.

I said, "Oh, screw this, this is a cooking slump."

No, I thought, I'll cut my losses and just finish the filling, then make the pasta tomorrow when the slump has lifted.

I got as far as, "add 1/4 cup of milk." Went to the store to buy milk. Looked up a replacement for the "garlic chives" the recipe called for (green onions).

7:00 Finished the filling; packed that up without incident. Successfully melted imported butter on top of lite popcorn for dinner.

10:00 Pulled the pork tenderloin out of the oven that had been cooking on "Slow Cook" all day. Lovely. Shredded. In BBQ sauce.

Gary says, "You know I don't like BBQ sauce." Which, no, I did not know that, you always get sauce. WTF BBQ, as they say.

So, even my cooking successes were failures today. Hope the curse lifts for the pierogi pasta.

Comments

[Tami]

I don't par-boil my brussel sprouts, I just toss them in a little olive oil, then salt & pepper them.

[TheQueen]

Tami - usually thats what I do, just Ive read two recipes recently that expect a par-boil. The slumpo continues. Pierogies from scratch were nasty, and chicken casserole was undercooked.

[Tami]

Screw the par-boil, Ellen. Free yourself!