2) I guess you have to bring it to a boil before it will thicken.
So, here's how I reacted to the devastating ruin of my already kind of crappy white chili:
Me (crumpled up in a ball on the kitchen floor after an unimpressive day of teaching): I'm not good at aaaannnyyythiiiing.
Adam: That's not true. You have many (stifling a laugh) wonderful qualities.
Me:
Then, an hour or so of sulking.
But, sure enough, my sense of playfulness kicked in:
"Gelatinous" is one descriptive term Adam used, and then - much later when it was safe - "a steamy ooze".
But Domino's was good, anyway.
5 comments:
Hahahahaha! I love how you described your back and forth with Adam! I could just hear it!!! Thanks for giving me a good laugh!!! Seriously, I am laughing out loud!
And, I hate working with cornstarch too!
Hugs!
Oh bummer. Believe me when I tell you I have so many culinary disasters! Yes, you heat up the sauce, stir the cornstarch in a small bowl with a little water and then add it to the sauce and bring it up to a boil and then simmer until it's the consistency you want. You'll do better next time, don't give up!
Oh Laura, this made me laugh so hard -- only because I can relate so very, very much. :) I miss you guys . . .
Oh wow. That sucks. I know how it feels, though, and I appreciated the laugh. It may also make you feel better to know that yesterday was not my best performance in the classroom, either. So you are definitely not alone.
oh honey, i am soooo sorry but i can't stop giggling ... :) cornstarch is complicated, truly ... xox
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