(no subject)
Jan. 8th, 2006 03:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cherryI am sitting here, eating Kraft Dinner* that I made myself. Okay, so it's kind of dry and kind of bland (and I really do not know how I managed that) but the point is this: I made it myself. Last time I used the stove, I set off the smoke alarm boiling water, and you have no idea how much I wish I were exaggerating that.
*Kraft Dinner, for those non-native Canucks, is Kraft's Macaroni and Cheese. A box includes both macaroni and cheese powder, as one might infer. I, on the other hand, put the block of cheddar back into the fridge.
*Kraft Dinner, for those non-native Canucks, is Kraft's Macaroni and Cheese. A box includes both macaroni and cheese powder, as one might infer. I, on the other hand, put the block of cheddar back into the fridge.
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(no subject)
Date: 2006-01-08 10:59 pm (UTC)(no subject)
Date: 2006-01-10 12:39 am (UTC)No, for am not that classy. I fear I ate it only with plain old Heinz ketchup.
(no subject)
Date: 2006-01-09 12:56 am (UTC)(no subject)
Date: 2006-01-10 12:41 am (UTC)Dude, it's just -- cooking is hard. I hurt myself less with power tools than with ovens, and I would take a third-year chemistry lab over cooking ANYTHING, on ANY DAY. Chemistry is not hard like cooking is hard.
(no subject)
Date: 2006-01-09 07:25 am (UTC)(no subject)
Date: 2006-01-10 12:42 am (UTC)(no subject)
Date: 2006-01-12 06:05 am (UTC)But cooking is just like chemisty - you pay attention to temperatures and time and amounts of things, same as you do there. *g*