I have many talents, but sucess in the kitchen is not one of them.
One of my mother’s favorite stories is about the time I called her while my lasagna was bubbling in the oven. I thought I was being clever by making a smaller sized single serving, so a great big pan was unnecessary. Using a spring-form pan, however, was a total blonde moment. It was also a gigantic mess as the sauce and cheese dripped right out of the sides of the pan and all over the oven floor.
I continue to practice my cooking skills and have a repertoire of mostly toddler food. I make a mean Barefoot Contessa chicken (there’s not anything easier, actually), haven’t yet messed up macaroni and cheese from a box, and my kids love my sliced veggies and microwaved frozen peas.
My goal is to eat more healthily, though, which means I have to branch out.
Here are two fails and one success from this week’s menus.
Example 1. Thursday’s beautifully dipped in egg and rolled in flax-seed fried chicken.
Example 2. Last night’s attempt at millet. It said to simmer for thirty minutes, but I got sidetracked and forgot about it until the burning smell made me run to see if it could be saved.
Since I’m not a quitter and have been interested in making kale chips for a while, I stood by the stove after cutting off the stems, drizzling the leaves with olive oil and sprinkling them with sea salt.
After just ten minutes they were crispy enough to eat with dinner, but not super crunchy like chips.
Thankfully I can claim them a success. Brian and I ate them up (too weird for the girls, I’m afraid) and it might be my new favorite way to get those greens!