Cooking-wise. First off, if you ever run into my cousin John he’ll tell you I served him raw chicken. I did. The apartment-sized (small) oven browned the chicken then the pilot light went out. I re-lit it, cut up the chicken and sauteed it. That was 30 years ago and he mentions it every time we talk. Whew, glad to get that one off my chest, thanks cuz.
So, every once in a while I make rosti (potato cake) or scalloped potatoes for my husband Jim. We ended up going out so the next morning I made us scrambled eggs. I used half-and-half that is seldom in the house. The eggs were sweet and I thought I might have put sugar in the salt dish and tasted it, fine.
I find out that the half-and-half says “French Vanilla” on it. When did they start doing that? I tossed it as I can’t use it after tasting those sweet eggs.
Many years ago I was at my godparents home preparing and cooking a boneless (I did that) leg of lamb Robert (Google it with Jacques Pepin) and I blanched some green beans and dressed them too early. I wanted green and crunch and my homemade vinaigrette and by dressing them too early they were grey. Ugh.
Well, that’s the way my grandmother cooked, apparently everything was grey, but dinner went off anyway and there are no stated repercussions.
If we never fail, we can never really succeed. Dee
Cooking with Dee 