Saturday, August 5, 2017

Plague-filled Kitchen Sponges. Because I Don't Have Enough to Obsess Over.

So a "friend" shared this on Facebook: Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says.

I have not had time to see who sponsored this study. (But I'm looking at you, sponge-people.)

As the cool kids say, "I can't even."

I mean, really.

And this line: "He says if you can’t clean it perfectly, it may be best to replace it with a new one every week or so — especially 'if it starts to move.'"

What the fuckity-fuck?

This cooking thing, this HUMAN thing, it's just too much.

Saturday, July 15, 2017


I made two chicken dishes recently.

One was chicken and mushrooms in a garlic white wine sauce where I let the sauce cook too long, so it mostly evaporated. 


You Say Tomato. I Say WTF is the Difference Between Roma and Plum?

One of the many reasons I hate cooking is because of things like roma vs. plum tomatoes.

I had a recipe call for one (I can't remember which one now) and I got to the store and it didn't have 'em, only the other kind. And I stood there wondering if it would make a difference.

Wednesday, June 7, 2017

Dear Baked Pesto Chicken Dish

Dear Baked Pesto Chicken Dish,

You are mine.

Don't even to begin to think for a moment that you belong to my ex-boyfriend's wife.

I mean, I bumped into you while visiting her Facebook page (more evidence that she and I would have gotten along; you know, if she hadn't so rudely broken up The Man and me and then went on to marry said man; she misses Obama as much as I do; unrequited BFFs forever!).

Not that I spend that much time on her page, mind you. Only occasionally, OK? When the urge hits. The curiosity.

And thank heavens for that BECAUSE THERE YOU WERE.

Just sitting there, waiting for me to happen upon you.

Saturday, June 3, 2017

I Am NOT Alone with My Jar of Minced Garlic

Even when you're feeling totally alone in the world, Google reminds you that you're not. 

Because somewhere, someone else has the exact same question as you about the jar of minced garlic you finally opened. 

Tuesday, April 11, 2017

"Easy" Homemade Dinner Rolls - LOL

Once again, recipe writers, please use your words correctly. When people see the word "easy," they think quick.

Maybe we shouldn't. But we do. So work with us, K?

Saturday, April 1, 2017

The Sniff Test is Not Enough

My BFF alerted me to this gem in The Skimm, an early-morning email with the latest news written in a fun way. (No easy feat in these dark times.) I highly recommend it (and no; I haven't been paid or asked to endorse it.)


The gem. 

Here it is.

Can't read it? It's about "sell by" dates on foodstuffs, which I wrote about in this post where I revealed my trust issues with a pound of butter that was flirting with its sell-by date.

In case you can't read it, here's what it says (in part): "Sell by dates are a company's way of guessing at the freshness of food. They have nothing to do with safety. So stick to the smell test."


If even the sell-by dates aren't REAL, then WTF is?


Am I going mad?


Listen. I hate maths and I overheard a tutoring session at the local Panera the other day and they were discussing moles, as in the kind used in chemistry, and I got all twitchy, but even I appreciate the scientific method, and THE SMELL TEST DOES NOT QUALIFY.

You want to know why? Because PEOPLE.

People's sniffers aren't objective.

Sure, I always sniff the cream I just opened, even if the sell-by date is way off, because I've been fooled before and fool me once and all that, but still. 

And if sell-by dates are fairy tales or, in this case, "guesses," why the hell are they on the packaging to begin with?

You know what?

As I write this, I think I'm confusing two things: sell-by dates and "best if used by" dates. 


Still, what's the standard? If sell-by dates are guesses, I say SCRAP them and provide "best if used by" dates.

Or better yet, blow up the whole system and give me what I really want: Dead by dates

And define it as such: The likelihood of you getting sick or dying dramatically increases if you eat this product after this date.

Is that so hard?

Thursday, March 23, 2017

The Scariest Word in Recipes

To me, the scariest word in recipes is "meanwhile" and all of its various synonyms.

"Let the chicken brown for 2-4 minutes. Meanwhile, chop the onions, peppers, squash, tomatoes, eggplant, jicama, and garlic scapes and sprinkle with sea salt, Herbes de Provence, and a spritz of unicorn tears."

Haven't recipe writers heard the news that multitasking doesn't work

Tuesday, March 21, 2017

Crushed Red Pepper Flakes: Seasoning of the Gods?

This ingredient has been showing up in so many recipes I've been perusing lately, like this one, this one (which I made), and this one.

It's to the point where I laugh whenever I come across it listed in the ingredients.