For my reentry into the blogosphere, I thought I'd choose a topic that has not been addressed here before, and likely never will again: cooking.
I don't like to cook. People inevitably take that to mean that I am a bad cook. We should not, however, confuse distaste for a task with an inability to do it well. I might be a superior concert pianist. I just have no desire to find out. Same goes for cooking. I perform what I call "meal preparation." A stove is sometimes involved. So are fresh ingredients. But I had never followed a recipe in my life. The microwave is my friend.
At family gatherings, I am on cleaning patrol, because I don't cook. Works for me. I LOVE to clean. But for some reason, last week, I decided to volunteer to make something for Easter dinner: deviled eggs. Why deviled eggs? I dunno. Just popped into my brain and then came out of my mouth.
I found the most simple recipe I could for deviled eggs on the Food Network web site. I went to the store and bought the ingredients. Then the thought occurred to me: I am taking the eggs for a one-hour drive to West Virginia, and I don't have one of those handy-dandy deviled egg holder thingies. This was my first time to make food for a family gathering, so I knew my contribution was going to be under intense scrutiny. I was picturing my eggs strewn about a plastic container like the deck chairs on the Titanic.
But I didn't want to buy one of those handy-dandy deviled egg holder thingies. Lord knows if I would ever make them again, even IF they turned out well. So I began wracking my brain for ideas. How could I preserve the sanctity of my precious deviled eggs without buying some hunk of plastic I would probably never use again?
The solution I came up with: baking cups (or, as I like to call them, cupcake papers).
It worked quite well, for travelling and these were also nice to set on a dinner plate. The paper prevented the egg from sliding around. And, the deviled eggs were a hit! Or at least people said they liked them. And no one went to the hospital after eating them. So there's that.
Like the Amish lady said to me when my jelly set up the first time I made it, "Gee, you must be a genius!"
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