Jun. 17th, 2006

eleneariel: (cooking)
I made Pommes Anna for dinner this evening. It pleases me to be making a dish made famous in the 1800s (in the court of Napoleon), but it does not please me that I almost shut the oven door on my arm, and, having narrowly made my escape from that danger, proceeded to firmly grasp the handle of the cast iron pan I'd just removed from said oven.

My left hand has handle shaped burns covering the palm and middle fingers. It doth hurt. The Pommes Anna was good enough to make up for it, but there's yet another set of scars to chalk up to my cooking career.

Why am I such a good cook but so prone to accidents with hot items?

July 2011

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