Being an experienced cook — even of the home variety — doesn’t guarantee perfection. Memories lapse, attention wanders, and before you know it, disaster strikes.
One lesson I learned early is not to cook when I’m angry. Many years ago, my husband and I were experimenting with what was then a new food on the American scene — tofu. I couldn’t tell you today what we were bickering about, but as we argued, we stir-fried the heck out of that poor block of soy. By the time we were finished, so was the tofu — a pulverized mess. And we had to eat it, because there was nothing else.
On another afternoon (also many years ago), Continue reading