Tag Archives: Oops

side note


upon reading my most previous post, I realized how horribly written it was. I have since hung my head in the paper bag of shame.

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The potatoes were obscene….


Welcome to another instalment of Burned Cornflakes! Not a whole lot has happened since my epic feast was served on the big holiday however I nearly screwed up an “old faithful” of mine. Growing up I watched meal after meal with any leftovers they would be placed and labelled in a container and placed in either the fridge or freezer for future use, I was always lectured on the importance of NOT WASTING. Let me just say that this lecture didn’t really sink in (sorry mom… in ways it did! Promise!). I am absolutely NO SAINT in this area; I bin a lot of food, some of it is still good, some beyond rotten from the depths of a lunch bag or worse. I get upset about it, whine or nag only sometimes but mostly I just methodically toss things in the bin with a pursed lip and a guilty conscience.

After the “epic holiday feast” was done there were leftovers which we mostly took care of in the amazing turkey soup I helped hubs make. Further down the list of leftovers were potatoes, I didn’t know what to do with them and having a family audience (read this as “my mom has eyes like a hawk and would BUST me for wasting if I dared“) so I squashed them between 2 gently used pie plates (yay for recycling!) and tossed in the freezer. Yes, IN THE FREEZER. I figured they would be alright because I saw advertised a big company preparing mashed potatoes to whip out of the freezer on a whim and show off to your relatives. (side note: I do find the ads very annoying). That aside when in doubt I toss EVERYTHING in the freezer, if it ends up freezer burnt it will probably either have one of 2 fates… tossed into a dish that over cooks everything or in the bin. LOL.

Once that was all done I kind of forgot about them until hubs asked for dead shepherd for dinner. I could imagine the light bulb going off over my head as I remembered the potatoes. So I set on my merry way to preparing a beloved family dish. I sliced up 8 extra potatoes to ensure I had enough coverage as when I make my dead shepherd it is usually fit to serve about 10 people. There I was happily cooking away listening to my potatoes & parsnips boil, the meat brown and the microwave struggling to defrost 2 lbs of pre mashed potatoes. Once my meat & onion had browned completely I drain the fat off and add in the rest of my ingredients. I went to my faithful freezer of random food and started pulling out random chopped things to add in; I noticed this little Tupperware container in the back with something unknown in it, with a shrug of the shoulder and not a second thought I tossed the puppy in with my other random finds. Not until this mystery substance melted and created a large liquid content did I start worrying. Then came the aroma (it smelled pleasant) and I got to thinking….. what the heck did I just put in the dead shepherd?

I panicked.

Only slightly.

Promise.

Until I realised with a sweet wave of relief that we had saved of my epic experiments making Au Jus for gnarly beef dips, this one in particular was roasted garlic au jus (yum!). With a (small) leap of joy I happily finished up and served the “Frankenstein” dead shepherd. (I have a dear friend who calls experiments Frankenstein’s, I loved the term so much I added it to my vocab). So I got lucky….this time. It could have possibly still lead to disaster as one of the sauces I had put in as part of my “wild card” flavorings was a brown sugar flavour, so I passed this one by the hair on my chinny chin chin.

As for the potatoes they were a tad obscene, I may have made too many. Actually, I will admit it I did make too many as the topping was HUGE. I had about 2-1/2″ thick worth of potatoes (I had combined the left over mashed potatoes with 2 parsnips and 8 freshly boiled potatoes mashed with unsalted margarine). So a lesson learned from an old classic recipe we adore.

As a treat I’ll sound off my classic “un-Frankenstein-ed” version of Dead Shepherd.

NOTE: makes approx. 10 servings! (good for making a big batch and freezing mini meals for later).

What else is great about this is you can add or subtract anything you like and you’re almost guaranteed a great dish. Experiment with different ground meats, ingredients and toppings!!! Though I have no idea what one would do for a vegetarian version of this…. Possibly mashed beans/lentils and Portobello mushrooms (?)…. Have to brainstorm on that one!

Thinking about it, this is almost the un-recipe of recipe’s as there are no real set rules! Dare I say an anarchistic dish?! *gasp*

Kitchen Stuff you will need:

  • 2 largish pots
  • an ovenproof dish
  • strainer or lids to pots
  • stovetop or hot plate
  • oven or toaster oven
  • a spatula or spoon to stir
  • potato masher (a fork works but it is labour intensive)
  • cutting board
  • knife (sharp, preferably unserrated)

Ingredients:

  • 1 kg lean gr. Beef (or preferred ground meat, if using ground turkey you WILL need to use olive oil or cooking oil to ensure the meat doesn’t stick and burn to the pot)
  • 0.3 – 0.5kg of lean gr. Pork
  • 1 Medium to large red onion chopped
  • Montreal Steak Seasoning (to taste)
  • Worstershire sauce about 3 tsp (I eyeball it)
  • Barbeque Sauce or Fruity HP Sauce * optional* about ½ cup; in place of this you could put in about ½ cup of beef broth or French onion soup mix. Experiment and make it yours!
  • 1 can of Baked beans *optional* experiment with flavors! J
  • Vegetables of your choice you can use freshly chopped or mixed froxen vegetables. I use about 4-5 cups of frozen vegetables.
  • 7 potatoes, peeled and sliced
  • 2-3 parsnips peeled and sliced *optional* – I add these in for added nutrition and sneaking more veggies in to my resident picky eater
  • Water
  • Margarine or butter *optional* about ¼ cup
  • Sour Cream *optional* to taste or serve alongside your dinner if people like potatoes and sour cream!
  • Shredded cheese *optional*

Directions:

Set oven to “broil” (my oven defaults the broil temp to 500 degrees and I don’t change it.) ensure your oven rack is set to the right height to accommodate your oven dish.

Place potatoes and parsnips in large pot fill water to cover them and place on high heat to boil. Once they bubble violently turn down the heat to medium. The potatoes will be cooked when they slide off the fork.

While the potatoes are boiling brown the meat in the other large pot with the onion on med-high heat. Sprinkle with Montreal Steak seasoning (or not!). Once the meat has browned drain the fat into safe container and dispose of the fat safely. DO NOT POUR IT DOWN ANY DRAINS!!!!

Return the meat pot to the stovetop and add in the worstershire sauce, the bbq sauce (if you are using) and the baked beans. Stir. Add in your veggies stir and let them soften/warm through. Once this is done remove from the heat (turn off your burner). Slide all your ingredients into your waiting oven dish.

Once your parsnips and potatoes have finished boiling, remove them from the heat, drain and begin mashing. Once the mashing is on its way add in the margarine and continue mashing to your desired consistency. I like to sometimes add sour cream and mash it in too. It is up to you and your taste buds.

When you have your desired mashed potato awesomeness grab a spoon and top your meat base with them. I like to draw a pattern in mine so when the potatoes brown in the oven it makes a cute picture. If you so desire sprinkle the cheese top of your potatoes for a kid pleaser (and cheese lover!)

Place in the oven for about 15 minutes until the potatoes reach your desired browned/crispyness.

Serve.

This recipe is great to refine to your particular tastes and what your guests, family likes or make it the way your family did. Plus it is super easy!

Remember to label your leftovers (with everything) to avoid disasters in the future!

Happy Eating J

 

The 18 were stuffed like a Christmas turkey….


Well Christmas has come and passed, all that planning, prepping, cooking, stressing is over and I am almost at a loss without so many people inside my tiny little house. We had 18 people on Christmas day and what a day it was. I was SUPER stressed however for the first Christmas in my life I DIDN’t have a melt down. (Call the guinness book of world records, it is a date in history!!) I had a lot of help from hubs, my sister in law, my kids, thier kids, mom, dad, and probably even the cat!

It. was. amazing.

I am so grateful to have a great and supportive family and what made it even more awesome is I don’t think I said “Oh Sh*t!” once while cooking dinner…. but don’t quote me on that one. 🙂

Not all of it went down as smooth as ice however it went over pretty good. What helped was a few days before company arrived I cooked my “Clint Eastwood Style Chili (which mom aptly named “Chili for wimps” <– mom I have changed the recipe) and for the FIRST time ever it did not burn my face off. (Are you calling Guinness yet? There is another one for the history books)

Secondly ALL the help I had: My sister in law helping me cut, chop, prep, season, stir, mix, advise, check, double check, fix, refix everything I was doing. It saved my life. My mom doing Christmas baking so I would have enough cookies to go around, she even blessed us with her butter tarts AND melt in your mouth shortbread (I love you mom). My dad bringing over the extra stuff I decided I needed on Christmas day ON Christmas Day (a toaster oven, meat thermometer). Both my folks for helping me with the vegetarian dishes, turns out we had LOTS with what I added to it. The kids for helping stir, sort, organise, clean, check and recheck & smash things for baking. As well as clean up like taking out the gabages and dishes and so forth.

Thirdly and most importantly: The whole family having balls (and stomachs) of steel for being willing to eat something I had never attempted before.

For those about to rock (eat) we salute you.

So what did I make??

December 24 after dinner myself, my S.I.L. and kids from all families helped me do my Christmas baking…. 5 hours of it. (I am a slow one in the kitchen, mom will never let me forget!)

  • Gingerbread CupCakes with Cream Cheese Frosting
  • Double Chocolate Brownies with Chocolate chips
  • Apple Pie
  • Pumpkin Pie (x2) made with ice cream

December 25 (the big day for the 18!)

  • Hors ‘d’ouvres –>Vegetarian Samosas, vegetarian spring rolls, spinach & feta spanakopia, mini meat balls, sausage rolls, chips and dip, veggies and dip, crackers with cream cheese and spicy red pepper jelly, assorted cookies and treats (homemade and store bought) Artichoke & Asiago cheese puffs (care of my sister)
  • Turkey – approx 7.6 kg. Cooked over root vegetables, fresh herbs and some broth. I also put an onion and more fresh herbs up its bum to add more flavor.
  • Stuffing – not from scratch. From a box.
  • Mashed potatoes
  • Corn, Carrots, Peas, beans.
  • Buns
  • Broccoli Casserole (Care of mom)
  • Roasted Veggies (Care of mom)
  • Fresh Gravy (made from the broth and drippings (not droppings!) from the bird)
  • Cranberry jelly

Dessert:

  • Pumpkin Pies (x2)
  • Apple Pie
  • Gingerbread Snaps (care of Sister)
  • Sugar Cookies (Care of Mom)
  • Gingerbread Cupcakes
  • Double Chocolate Brownies
  • Ice Cream – Vanilla and Stawberry

And that is how you stuff 18 people like a Christmas turkey!!!!

There were plenty of leftovers, so we could have fit about 4 more people at our table and had them well fed as well. I should mention 4 of the people at our table are older teens/young adults (male) with hearty appetites as well as all the members of the families having healthy appetites. So having left-overs and in the quantities there were is amazing.

We had a big setback, we  planned dinner for about 230 pm however I don’t think we ended up eating until past 4 due to the bird. Not sure what went wrong as everyone said they had never seen it happen before: One leg and part of one side of the bird did not cook on time so we had to keep taking it out and putting it back in again. We don’t know if it was an element, the way I cooked/positioned it in the oven, or if it was the oven itself (its not convection). Luckily we had enough nibbles to keep the hungry monsters at bay. A lot of patience and several people inside who knew a lot about cooking turkeys. A good back up plan is to get the Barbeque ready. Speaking of BBQ the one thing I defrosted and prepped for turkey dinner were ribs and cornbread however time and oven space dictated they be removed from the menu. Good thing we did or we would have been screwed for table and stomach space.

Other things I learned: I learned what a turkey baster was, what it does and how to use it. Yes I am 28 years old and had NO idea what that was. I also learned what the neck, heart and giblets look like from inside the turkey (I nearly fainted, I have an aversion to birds…cooking them… mostly because all I can see are them strutting around outside when I am trying to cook them). I also learned how to get the most out of your turkey thanks to advise from mom, the S.I.L and the people over at Stirr for posting on thier facebook page how to make Turkey Soup. But it was a big thanks to HUBs for making it. I don’t think I could have made it as the carcass was grossing me out.

This is what he did (I helped with the veggies):

What you will need:

  • leftover turkey carcass, GIGANTIC pot, stove, water. Anything you want to toss into the soup for flavoring.

He put the carcass in a HUGE pot of boiling water and just boil the meat off the bones. He had it on there for hours (I am pretty sure) remove the carcass and any fallen off bones.

Next add what you like for flavoring here is what we did:

  • leftover roasted root vegetables (carrots, celery, parsnips, onions)
  • leftover regular vegetables (carrots, peas, corn, green beans)
  • leftover gravy
  • added 4 more carrots, 1 parsnip, a turnip, and an onion
  • One outside Rind of Fresh Parmesan Cheese
  • a sprig of fresh rosemary (just toss it in, the leaves will fall off in the cooking process)
  • a sprig of fresh thyme (again, toss it in the leaves will fall off and you can pull the stick out later)
  • one bay leaf (remove before consuming)
  • a sprinkling of Montreal Vegetable seasoning
  • a squished clove of garlic

Let this bubble for a while (30-40 minutes or until the veggies soften) then you can serve (this makes TONS OF SOUP) or what I did was I put aside a HUGE container of the soup for a healthy meal in the future and then put some in single serving dishes and froze for lunches. With a lot still left over I reserved the rest in a smaller soup pot and placed in the fridge which has given us several lunches and dinners of turkey soup.

What is great is there was no loss of nutritional value as everything was cooked with itself, nothing was strained or drained (granted the saturated fats are probably up there but so is the value of the good stuff) and it made the dollar value of Christmas dinner become VERY economical. So really it is an all around win.

Now with all the visiting relatives gone, I am missing everyone DEARLY. It is like the house (as small as it is) is empty. It really made me see how much I love and care about my family members.

I hope all your Christmas’s, holidays, festivities and food adventures are full of wonderful things.

 

From my table to yours, happy eating.

 

xoxoxo

 

Down to the wires


Having a gourmet dinner last night (and by gourmet I really mean canned spaghetti and creamed corn) gave me some “food for thought.” As of late I have been stressing, shopping, cooking, stressing, adding, subtracting and then adding in some more stress over the big day coming. I keep telling myself “everything will be fine, don’t worry so much” and then my insecurities get the better of me.

Here is the main reason I am so stressed out. It is the first time I will have ever cooked for 17+, not to mention a BIG holiday. My nerves are shot and I am getting glitchier as each day passes, not to mention the big TO do list has very few check marks on things completed (don’t get me started on the gifts OR the stocking stuffers…even the stockings themselves!). I am still pondering how I am going to fit 17 people around a table that will fit 12 plus a highchair. Not to mention the plates, cutlery and dishes being served. I guess now is the time to announce that I don’t even have a menu planned out. All I have in my deep freeze is a turkey, and I don’t even think it is big enough. I bought the turkey when I thought we would be having 12 people for dinner even though I KNEW that we would have a minimum of 15. I must have filled my brain with extra air that day. I will probably make it up by Barbequing some ribs and putting something in the crockpot (well I should say “hubs will barbeque some ribs” as he is the master of the ribs in our house)

Talk about “flying by the seat of my pants“, I do this so often I have to wear long johns. I am definatly NO goddess in the kitchen and despite being marginally organized, nothing in the world have gotten me to get my act together for this Christmas. Thankfully I am cooking for family and they are much more forgiving than any food critic, foodie or celebrity chef (side note: I
most recently criticized a catering job for not cooking their vegetables long enough, the potato salad tasted like engine oil & the bean salad tasted like diesel exhaust) however their (the families) opinion is paramount in my world so I really do want to watch them enjoy dinner rather than make the “mmmm” face whilst stifling the gag reflexes.

All this makes me realise how much my mom went through when she put on Christmas dinner and then Boxing Day dinner for the extended family. I always liked Boxing Day dinner because mom, her sisters and their families would bring all their left overs to the hosting families house and it would be samples of everyone’s cooking, baking and other goodies and as a “win-win” it helped decrease the amount of left-overs in everyone’s fridge so there wouldn’t be turkey sandwiches for the next week. Plus it also meant another gift from “The Aunts”, in our family they are famous for their woollen creations which are treasured. As a teenager it gave me extra time to look moody and sullen however once the deck of cards came out for the family game of “Combination Rummy” all bets were off and within no time it was a table full of smiles and laughter. My fondest memories of my Nana always “chanin’!” suits mid-game thus sending my Granddad into a bit of a tizzy as he was always trying to help her out and count cards at the same time. Playing cards after dinner was always such a treat, something I am hoping to bring into my own family tradition.

This time of year always pulls me closer to home, reminds me of Christmas baking, Christmas cooking and Christmas bells softly ringing inside my head as I mozey about my day.

I’ll have to write down what I end up serving and the final result of all my stressing. I am thinking it is all going to turn out fine. I just need to relax.

HA who am I kidding?! I looked like a crazed banshee whirling about the earth without a week’s sleep!

From my family to yours “wishing you all the best this yuletide season

Breaking Boundaries and an introduction to Josephine.


I find I keep marking the opening to my posts as “It has been a while since…” which must be getting a bit tiresome.

I apologise, I do not have set writing days in my calendar, with the life I lead I take time where I can get it. Let’s face it I do put a lot more on my plate when I am eating and in life which isn’t necessarily a bad thing. I am a full time parent to 6 kids, a long distance grannie, I have a full time career complete with a 1.5 hr commute. I’m a business owner (and co-owner of another company with hubs) I read, I write, I cook, I spend time with my family, visiting with friends, I recently started up crocheting (though all I did was crotchet myself into a circle) and of course I am also enslaved by a very cute feline.

Have I mentioned I am not 30 yet?? LOL Yes I have one grey hair, and I named her Josephine, we chat, we do coffee, Josephine and I are close, for a human and her grey hair.

So in short on the “un-busiest” of days I am busy.

Regardless I am forever breaking my own boundaries in food whether it be trying a new ingredient, a new dish, a different cooking style or sampling something I have never tried before. I am a bit obsessed with food and I do get really panicky in the kitchen, most people seem natural and at ease whilst cooking away, in my house it is a bit of a gong show. I’ve written before of the interesting language floating out of the room and some of the interesting food that has landed on our families plates and once “tweeted” about my encounter with a durian candy. So when I “break my boundaries” I do it in great fear, always and it doesn’t stop when I turn the burner off, I continue to worry about it LONG after it is done. I probably come across as a complete nervous wreck half of the time and a wild crazy gypsy woman the other half (have you heard me cackle?? I took lessons from mom).

Where do I begin breaking these boundaries? It starts with a recipe and then completely screwing it up by accident or on purpose and serving the end result. So it starts with me and ends with the family, and luckily so far they still love me, will still sit down at our table and eat my (or our) food. I’ve started introducing more meat free dishes into the weekly menu, I find that meat gets too much of the “celebrity status” during the big shows and I want to kind of prove that veggies (or legumes), lentils and playing with herbs can make something amazing. So far no complaints, and NO leftovers which has shocked even me. Mostly I’ve been serving up soups: Caterpillar Soup, Ginger Carrot Soup, Tomato and bean;  I made vegetarian calzones and those were a HUGE hit and now I am looking for the perfect vegetarian lasagne!

My most recent discovery has been the turnip, wow is it ever good? The smell and flavour of fresh ginger and I ate a parsnip raw which was pretty good too. Sounds like pretty plain stuff but to me it was exotic having been grown up on wholesome British/Canadian/Maltese home cookin. Mom tried to get me to try things as a kid and as far as I can remember I wasn’t happy about it, then again, what kid is? Next on the trials is going to be butternut squash, there is this macaroni dish I have been itching to try.

Now I challenge you to pick one thing out of the produce aisle you have either never tried, cooked and give it a shot! Let me know how it goes!!

Happy Eating!

 

ps- as for the durian candy, the aftertaste stayed with me after I ate, into the evening, into the night. And I kept burping it up. I suppose I should mention I didn’t even EAT the candy, I spat it out after 5 chews!

the next morning…


Okay folks, I am no longer intoxicated by any means. I’ve been to the gym, read a few bummer  e mails, drank 1 of 2 coffees and there was no hangover… surprisingly a miracle happened and I sprung out of bed this morning which NEVER happens because I AM THE farthest thing from a morning person. I am still bummed my post from last night disappeared into the vast space of nothingness in which many words take a sudden violent unexpected and unexplainable death (don’t get me started on what I see posted online sometimes….*shiver*)

So it all started yesterday at somepoint when I decided to make Philly Cheesesteak (which would be 730 am enroute to the office) I see it all over the place and figured… can’t be that hard.   About 230-3 pm I realise….. eff do I have everything I need???? On the way home I knew we needed hoagie buns in a bad way……So I get home from work after 6pm and I realise that the steaks that were taken out of the freezer that morning were still frozen, I thought…. no big deal…. I spent forever looking for the needed ingredients, I had already sent hubs out the door for buns which is what I thought was the only thing I was missing…. it was not. Thank goodness for parents living close by. I chopped the garlic, squished some more, chopped the onions and red pepper, things were going great despite the fact that poor baby had no one to play with and was desperate to get my attention so she was clamoring onto me the WHOLE evening. I came up with a genius idea (#1 of the evening) and requested our 12 year old put her boombox in the kitchen, well my and babies amusement with the music lasted about 2 minutes…. then came genius idea #2….in order to amuse her I gave her a big can of Graduates peach things which I know she loves…. well while I am elbow deep in cutting up raw beef she decides to dump the ENTIRE contents of the floor. Well the wine was already uncorked & I had already poured me a smallish glass (and by glass I really mean a fancy kids plastic cup) I took a swig &  got myself cleaned up to take care of the cracker fiasco that occurred all over the kitchen floor, took the giant bottle of crackers away from baby and gave her a bowl full of peachy cracker thingys (of course was promptly spread all over the floor again) but on the plus side she stayed amused for a long while.

I had to get back to cookin’. I finally got the beef all cut up (Dad popped by to drop off the missing OXO I needed!! Thanks pop!) and started to “caramelize” the slivers of beef. (I had no idea how to caramelize beef or even what it meant….) I spent ages doing batches and batches of this…. only to realise as I finished the last batch up & was reading to figure out my next step… “Cook over high heat for 3 minutes” ….. more wine. Baby became not amused anymore by tasty crackers and was wanting me again…. another diversion needed “AH paper towel” here yah go baby, which she discovered bopping things with paper towl was fun followed by the “unravelling”. I had a kitchen covered in crackers AND paper towel, with of course the bowls and cook books she had pulled out of the cupboards …. did I mention there was a chair in there too… yeah there was a chair I had to also dodge as I scurried about the place. … more wine. What is the time….. 8:15… what the??? I was STILL cooking….and hubs just got back from the store (the man is a saint and did a little more than just picked up buns, he did some re-stocking…. bless him)  830 rolled around and I finally finished cookin the veggies, making the sauce and then dumping everything in (sloppily) the sauce to make it all more flavorful…. or something to that effect.

The end result was a philly cheesesteak dinner with a sauce made a little to heavy on the wine (I added more glugs after the requirement) on untoasted buns (they were supposed to be toasted, drizzled with olive oil, sprinkled with cheese and retoasted) with a very intoxicated me. Hence… attempting to blog after drinking….. not a good idea.

Which pretty much brings me to today.

Oh and I happened to go onto facebook and talk a lot about balls on someone’s page afterwhich I started singing upstairs which is the most awful sound in the world. Think of screetching cats = me singing. *shivers*

The night of flying spatula; A tale of Evil Chicken and giving up.


 Alas it has yet again been a long while since one of my slices from the kitchen; let me tell you it has been a bustle of activity at the ol’ homestead. I blame it slightly on the kids getting back to school; starting up a new home business and just being plain disorganized with a large helping of absent mindedness.

The whole thing starts with a printer, a brand new shiny colour printer and I was SO excited to use it. So I took the weeks menu (something I dread doing and struggle with continuously) which is usually covered in chicken scratch, bits of food, cross outs, arrows and other random doodles and phone messages, opened up my fancy pants laptop and made a professional menu, gave our kitchen a snazzy restaurant style name and in the price column I replaced the dollar amounts with page numbers. I printed it off and proudly displayed my hard work on the fridge. We had Beer Braised Chicken (evil chicken), Italian Sausage and Tortellini Soup (which turned into a stoup), grilled steaks with crispy shrooms (which we ended up ditching the shrooms), Chicken Francese (which was all around DE-LIC-IOUS!) and Taco Stoup served with Taco Salad (which I only ended up making yesterday and was soooooooo delicious).

The beer braised chicken (I’ve aptly renamed “Evil Chicken”) looked easy enough, few ingredients and what seemed like a few fairly straight forward instructions. I was to cook bacon in a big pot and set aside, then take the boneless skinless chicken breasts in the big pot (my first mistake = pot not big enough) after lightly flouring them and cook them in the bacon fat. Really simple, however I forgot that (1) I had more chicken thighs than square inches of cooking space (2) I had more chicken thighs than the recipe called for (3) I didn’t read the instructions CLEARLY enough. Which was to cook the dang thing in batches, instead I tried stuffing all the thighs into one pot, which ended up not getting the desired cooking effects, instead of lightly browned we got very burned, and in the process lost lots of the floury coating that would help seal in the juices for braising. Then when you add more things to the cooking surface you are supposed to adjust the cooking times because the added chicken thighs steal the heat from the other chicken thighs so if I had the proper amount of chicken thighs to begin with the browning process SHOULD have taken 5-8 minutes.

Well 5-8 minutes gone and passed…. Then 10…. Then 15… Around the 30 minute mark I was huffing and puffing (though not blowing any piggies houses down) getting more frustrated by the minute. Hubs came and started helping me turn over the chicken thighs, I was one cranky cat, I was swearing and then re-read the instructions where I discovered another “oops” by learning to cook them in batches.

Swearing at myself I quit. I completely gave up, I was SO angry, I was crying, frustrated and my feet HURT from standing in the kitchen for over an hour. A meal that was supposed to only take 30minutes had passed the hour mark and we only just started the braising process, I added all the remaining ingredients (again discovering I was supposed to cook the onions and other veg with the chicken first), I literally DUMPED in the beer as the last ingredient. Quit once again and retired for the evening.

I was beyond P-O’d. I heard that the dinner was good, though very beer-y (I added too much beer) Hubs had helped and finished the dish without so much as breaking a sweat or furrowing a brow. He came to my rescue when I needed him too, listened to my frustrations, tried to get me to NOT stress about it (impossible), dodged a flying spatula (or three) and became my knight with a shining spatula for the evening. The recipe got the better of me this time though it is defiantly on the “DON’T EVEN THINK ABOUT DOING THIS AGAIN” pile, and I scoff at the magazines headline “Cook like a star” thinking, “imagine if I had a camera crew filming my mishaps, I’d have more bleeps in one episode than Gordon Ramsay. Then of course the network would probably want some sort of cook off between the two of us and it would end up being some sort of cursing competition. In which the end result would be me holding up some sort of burned looking concoction and him with some fancy froo froo dish looking all smug.”Bugger it”. *sigh* All in a nights work.

On a happy note all the other dishes I made ended up being scrumptious.

Happy Eating!