Left work early, eight people coming for dinner, and I still had to clean up after the second coat of paint completed last night. The offending dodgy wall is passable for the moment, but only just, so think I’ll still cover it up as soon as possible.
Anyway, back to today, clean up done, dishes done, herbed spuds in the oven, pizzas crisping up, fried rice on the go, now, how to cook the chicken curry pasta. With only two elements working on my stove, into the microwave it went, not the usual way I cook it. As everyone arrived with more casseroles in hand, the pasta was looking decidedly runny, not its normal creamy consistency.
Tossed it back in a saucepan, thought I’d hurry it along and thicken it with cornflour, grabbed the jar from the cupboard, mixed a spoonful with water and chucked it into the pan, whereupon the whole thing erupted like Vesuvius in a massive fizzy explosion.
Ooops, grabbed the jar of bi carb instead of cornflour didn’t I. Made for an interesting domestic science experiment as well as an entertaining start to the evening meal. Even ended up with a multi-coloured concoction, the bi carb somehow transferring the red out of the capsicum into some of the pasta, turning it orange.
Some of us were game to test a mouthful, but suffice to say, the neighbourhood chooks will be the ones feasting on that little culinary disaster for breakfast tomorrow.
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