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All This Started Because I Put Cheese Puffs Down The Garbage Disposal

Living with a physicist is weird.

For starters, I never took physics and have no idea what it is.  This does not bum me out.  It just means I don’t notice when Scott does physics in the house.

Take this morning, for example, when I put his physics thingy down the garbage disposal.  This is the conversation that followed:

Scott:     Nooooo! You threw away my science experiment.

Me:     I did? Crap.  [pause]  Wait. . .what experiment?

Scott:     There were cheese puffs floating in that bowl.

Me:     I noticed that, yes.

Scott:     I was dissolving them in water so they’d turn into cornstarch goo.

Me:     . . . .

Scott:     And cornstarch goo is fun to play with.

Me:     Rrrrrright.  I just have one question–

Scott:     ?

Me:     Is it possible your love for cheese puffs is a clinical problem?  I mean, it’s a Saturday morning and you’re deep into a soggy white cheddar situation.  That’s just not normal.

Scott:     Very funny.

Me:     Well, tell me this: Is it possible it took you a million years to finish grad school because you were playing with cheese puffs while the teacher was talking?

Scott:     That’s. . . not how grad school works.

Me:     AHA!  You didn’t deny it.

Scott:     No I didn’t!  Wait.  I mean yes.  DAMMIT.

Me:     It’s okay.   I won’t tell anyone at your fancy fluid mechanics job.

Scott:     That’s. . . not what I do.

Me:     Solid state physics.

Scott:     Nope.

Me:     Optical engineering.

Scott:     Wrong.

Me:     Quantum Electrodynamics: The Strange Theory of Light and Matter.

Scott:     ? ? ?

Me:     I’m just reading titles off your bookshelf now.

Scott:     Oh my God, please go away.

So I went away, and while I was gone Scott dissolved a pound of sugar in some boiling water.  He says it’s going to crystallize into rock candy, which I think is a lie.

Our bowls are covered in a sticky glaze.   They’re sitting in our pots, which are dripping ice water all over the counter.

Our dinner options are limited.

If something like this happens to you in the future, I recommend poaching some eggs in a skillet with chickpeas, tomatoes and feta.  All you need is one cast-iron skillet and a cutting board.

This tasty dish is awesome when scooped into pita bread for breakfast, lunch or dinner.

The recipe calls for finishing the eggs in the oven, which is why you use a cast-iron skillet.  If you don’t have one, you can just cover your skillet for a few minutes at the end, on the stove, so the steam will cook the eggs.

And if you feel like a bacony blue cheese quiche instead, hit up The Bite House for this recipe, which Bryan made up for Scott.  (Thank goodness, because Scott was running out of new ways to consume bacon.)

Skillet-Poached Eggs with Chickpeas, Tomato and Feta {Download & Print Recipe}

(Adapted from this shakshuka recipe in the December 2011 volume of Bon Appétit)

Ingredients:

2 tbsp. olive oil

1 c. diced onion

2 large garlic cloves, diced

2 tbsp. diced jalapeno, seeds and ribs removed (or more–2 tbsp. is good for people who don’t like spicy food)

1 15-oz. can of chickpeas (garbanzo beans), drained and rinsed

1 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. paprika

1 c. fresh spinach (packed)

1 15-oz. can diced tomatoes (preferably the fire-roasted kind)

1/4 tsp. kosher salt

dash of pepper

1 c. feta cheese, crumbled

4 eggs

a small handful of fresh cilantro leaves, for garnish (optional)

pita bread

Directions:

Preheat oven to 425 degrees.

Heat the olive oil in a 9 1/2″, 10 1/4″ or slightly larger cast iron (oven-safe) skillet over medium-low heat.  When the oil is warm, add the onion, garlic and jalapeno.  Sautée until the onion is soft, about 8 minutes, being careful not to brown the garlic.

Add the chickpeas, cumin, cinnamon and paprika and cook 2 minutes longer.

Add the spinach, the diced tomato with its juices, the salt and the pepper.  Cook until the spinach is wilted. Taste it and add more salt if desired, keeping in mind that the feta will be a little salty.

Sprinkle the feta crumbles over the top of the skillet. Using a spoon or ladle, make a divot in the skillet deep enough to cradle an egg but not so deep that you hit the bottom of the skillet.  Crack one of the eggs into a bowl.  Transfer the egg to a ladle or a measuring cup.  Gently pour the egg into the divot you made in the skillet.

Repeat with the remaining eggs, placing them equidistant from each other in the skillet.

Place the skillet in the oven and bake until the eggs have set to whatever consistency you prefer.

Remove from the oven and sprinkle with cilantro if desired.

Spoon portions into warm pita bread or rip the pita up and eat from the skillet.

Yield:

Serves 3

Variations:

This meal is filling, but you can also add 1/2 lb. lean (7%) ground beef.  We liked it without the beef, but the beefy version wasn’t bad by any means.  Here’s what we recommend: Leave out the oil.  Just brown the ground beef with the onion, garlic and jalapeno.  You won’t need to drain any beef fat after if you’re using lean beef.  Proceed as directed above, but double up on the spices (cumin, cinnamon, paprika) and leave out the spinach.  You’ll need at least double the kosher salt–we found 1/2 tsp. wasn’t enough, but taste it and see what you think.  Otherwise, follow the directions above.

~~~

After I ruined science in the kitchen, I got in trouble with Thunder in the back yard:

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79 Comments Post a comment
  1. WSW #

    This looks fabulous! (If it’s any comfort, my kitchen counter is often taken up with rocketry supplies. At least the rock candy and goo aren’t potentially explosive.)

    March 10, 2012
    • Woah, rocketry supplies? What are you going to do with the. . . I guess, rocket?

      If you need any glue to keep the rocket together, let me know–our goo definitely has adhesive properties.

      March 10, 2012
      • WSW #

        This may come as a shock, but the rocketry supplies belong to my husband — purely for boyish amusement in a “Thunderbirds are GO” kind of way. Thanks for the offer of adhesive, but I’ll be scraping the Krazy Glue off my counters for a long time to come.

        March 10, 2012
        • I probably shouldn’t admit this, but I had to ask Scott what “Thunderbirds are GO” referred to, and he was like “WHAT? YOU DON’T KNOW?” and then proceeded to hold me hostage for 30 minutes while he explained that and a LOT of related things.

          It’s okay. I learned a lot, and I’m driving him nuts by saying “Thunderbirds are GO” all time time in inappropriate situations.

          March 11, 2012
          • WSW #

            Glad to be of service.

            March 11, 2012
  2. That series of pictures sounds like the start of a great children’s picture book. My 7-year-old laughed hysterically at it.

    March 10, 2012
    • Hmmmm. . . That’s interesting. I like the sound of that. Scott and I had an idea for a kid’s book a while back but we dropped it because, you know, we don’t know how to make kid’s books. But wouldn’t that be fun?!

      March 10, 2012
  3. Love it! Did the rock candy turn out?

    March 10, 2012
    • Um, no. The sugar water has not turned into rock candy yet. Scott just informed me “This could take a long time.” So I asked how long, exactly.

      “DAYS. MAYBE A MONTH.”

      Grrrrrreat.

      I love the name of your blog, by the way, and I’m so glad you visited.

      March 10, 2012
      • jess #

        Definitely days…but more likely a week or two (depends on the depth, how super- saturated the solution is and probably the temperature/humidity). I may have done a lot of rock candy science experiments as a kid… because unlike plants which are no good to anyone once they’re done growing, I got to eat candy at the end of it (but don’t tell my mom that’s why I did it). One year I even won a $50 bond from some armed service or something, because you know…. it’s really important to know how random additives effect the crystallization of sugar solutions for when we live in space.

        March 11, 2012
        • I love your comment. We used 3 c. sugar and 1 c. water. Is it going to take a million years?

          This is neither here nor there, but the other day Scott told me that the U.S. spent forever (and tons of money) designing a ballpoint pen that would work in space. I guess the problem was the ink wouldn’t flow down to the tip of the pen. Anyway, the Russians just brought pencils. And everyone was like “Oh. Crap.”

          March 12, 2012
  4. One of my friends is a physicist but I’ve never seen any kitchen experiments… so far.
    I made shakshuka only once but the recipe only called for bell peppers, onions, tomatoes, paprika, and eggs. It was a bit boring… Yours sounds much more interesting and looks better.
    Your dog is one funny pooch!

    March 10, 2012
    • Your friend may do kitchen experiments at night when no one is watching. I’ve noticed the experiments are extremely dorky. There’s only one way to figure out what you’re friend’s up to, and that’s to check your friend’s garbage disposal for Cheetos.

      March 10, 2012
  5. You might just be the next Wegman…in fact Thunder has a lot more personality than those Weimaraners!

    March 10, 2012
    • Well thanks! The problem is that Thunder tries to eat any clothes you put on her. It’s going to make photographing a calendar of her (which I’m totally going to do) challenging. I should have dressed her up and snapped photos when she was totally stoned on pain killers a few months ago, but I wasn’t planning ahead!

      March 10, 2012
  6. mallory #

    I am impressed with Thunder’s ability not to attempt to EAT her only friend. Fred hasn’t learned this level of self-control yet. Example: every frog and/or toad (yes, the kind that are poisonous to dogs) that has ever crossed his path.

    That dish looks delightful, and just maybe what we’ll be having for breakfast tomorrow! Tell Scott I’m imagining chorizo (e.g. Spanish bacon) somewhere in that yummy skillet…

    March 10, 2012
    • I can’t believe I didn’t think of chorizo! Genius! You would sautee it with the onions, right? And you could maybe cut down on the olive oil since the chorizo will probably give off some of its fats, no? I bet the colors in the skillet would be even bolder with some of that bright chorizo red going on. Nice idea.

      I cannot imagine if I had a Fred running around chasing toads. I’m sure Thunder would do it too, if given the opportunity. I haven’t lived in Alabama in spring yet, and I’m really hoping frogs aren’t part of the seasonal repertoire down here. . .

      March 10, 2012
  7. You are hilarious. In my head, I hear this all narrated in a deadpan voice, all tinted by irony.

    March 10, 2012
    • Why thanks, and I believe you’re right– this was mostly said in a deadpan voice, with the occasional squawk.

      By the by, your review of The Land Of The Moon made me want to read it.

      March 10, 2012
      • Thanks so much. It’s a beautiful little book, especially ~considering it’s a translation. ~ C

        March 10, 2012
  8. Is cheese-covered cornstarch goo more fun than store-bought-nothing-but-cornstarch-in-the-box cornstarch goo? Clearly, I’m not a physicist, either… That recipe looks absolutely fantastic, btw. And I’ve got serious flood blogger envy over that blue cast iron pan! Sooo preeeetty…

    March 10, 2012
    • Brooke, can you believe that Scott is the one who brought that Le Creuset to the relationship? His mom (who has excellent taste in everything) got it for him for Christmas a couple years ago. We use it for everything now.

      I think that store-bought-nothing-but-cornstarch-in-the-box would make better goo, but WHAT AM I TALKING ABOUT– I have no idea. Thankfully Scott has not discovered that we actually have a box of that stuff in the pantry.

      March 10, 2012
      • Scott’s Mom is a keeper! 🙂 That’s a seriously sweet pan. And I can’t believe you’re holding out on Scott like that! You’ve got like a week’s worth of cornstarch snot just sitting there dehydrated!

        March 10, 2012
        • Yes, well I have to play my cards carefully. I might need to bargain with the cornstarch for something I want. Sometimes our household degenerates into a bartering economy, in which I typically win because I control the food supply.

          March 11, 2012
  9. Loving your post! Thanks for sharing!

    March 10, 2012
    • Thanks back at you–I’m grateful you read it!

      March 10, 2012
  10. I’m wondering the same thing, did he make rock candy lol.. this was hilarious! Cheers!

    March 10, 2012
    • So far, I have seen no rock candy in this house. Not one rock. He says I “need to be patient,” and I say we kinda need to use those pans if we’re going to, you know, eat this week. I’ll let you know how this plays out. 🙂

      March 10, 2012
  11. Do you want to know what is sitting all over the counters in MY kitchen?

    Coffee grinds. Because SOMEONE did NOT clean up spilled coffee grinds. We’re currently in a stand-off in this house. No chocolate chip cookies until SOMEONE cleans up the coffee grinds.

    I’d rather have rock candy.

    Also, this looks awesome. Pinned dahling!

    March 10, 2012
    • Gah, I hate cleaning up spilled coffee grinds. There’s something about the watery consistency of the spill that’s like nails on a blackboard.

      Um, Jen, I don’t think you’d want THIS rock candy. At least not yet. It’s still kind of goopy. I’d stick with the chocolate chip cookies, since when THOSE are goopy, they’re even more delicious than usual.

      March 10, 2012
  12. I love how one post turns into another and another, great tactic!

    March 10, 2012
  13. Thanks, Mariel. I’m kinda pushing it with having three separate parts of each post, but it just kind of happened that way so I’m glad you like it!

    March 10, 2012
  14. I can’t wait to give that recipe a go! Love your blog. Always entertaining!

    March 10, 2012
    • Thanks, Amanda. I just read a bunch of your posts and adored them. I love the way you write, and I hope today at work you get a bunch of sweet old ladies who bring you tea, or something similar.

      I cut back on the coffee, too, in a major way. I didn’t completely cut it out like you seem to have, but I cut out the caffeinated coffee, and from there I just kind of stopped making decaf in the morning. I like tea, but I’ll still have some decaf with a fancy dessert.

      March 11, 2012
  15. Your are my weekly/daily/whenever-you-update-your-blog stress buster….your recipies are yummy and your humour awesome …its ha ha out loud awesome….Thunder of course steals the the show! Keep writing! 🙂

    March 10, 2012
    • This comment made me so happy, thank you! I’m having the best time doing this. I am trying to accumulate as many stress busters of my own lately, so I know what you mean.

      In addition to stealing the show, you should know that Thunder also steals the sheets, the couch, and the window seat if there’s sun on it, and has taken to barking at us if she’s bored and all 30+ pounds of her are not sitting in Scott’s lap. But whatever.

      March 11, 2012
  16. willowwhispers #

    Wonderful AGAIN. I look forward to reading your posts! Cook on!!

    March 10, 2012
    • Why are there not bumper stickers or magnets that say “Cook on!” on them?!

      Thank you for the kind words– I’m so glad that you read the post and liked it.

      March 11, 2012
  17. Amy #

    Tell Scott that you can make corn starch “goo” with straight up corn starch instead of boosting the starch from cheesy poofs 😉 There are definitely recipes I’ve seen online for it…and I have to agree with Scott in that it makes a seriously cool substance that can be hard and soft all at the same time

    P.S. This recipe sounds AMAZING.

    March 10, 2012
    • I kinda figured he should use the regular cornstarch. I guess I have that to look forward to. 🙂

      Good call on the recipes on-line. It does sound kind of fun. This, for example, was on one site (I bet you know this already, but I’ve never done it before):

      1. Smack it! If you hit the mixture really hard, it might even break.
      2. Pour it from hand to hand. If you go slowly, it will pour freely.
      3. Roll it into a ball. If you keep rolling, you can roll it into a nice ball. Of course, as soon as you stop rolling, it will ooze and turn back into a puddle.
      4. Bounce it! If you get the right consistency, you can even bounce a ball of this goo!

      Anyway, thanks for the heads up! Have a good rest of your week.

      March 12, 2012
  18. LOL 🙂 Thunder is in need of a real friend, huh?

    March 10, 2012
    • Yeah, she is! She’s going to get one, too. Scott’s going to get a little brother for her. We have a great yard here, but I don’t want to potty train a dog in the house we’re renting right now.

      March 12, 2012
  19. Lisa #

    Clever to use the spatula to hold the sticks up!

    March 10, 2012
    • Funny you say that, Lisa, because it was NOT the first thing we tried. A lot of sticks got lost and a lot of utensils got gooey before it looked the way it does now. 🙂

      March 12, 2012
      • Lisa #

        Interesting! As an engineer, I have paranoid fears about physicists and other “real ” (pure?) scientists looking down their noses at me. But I guess we can all rejoice together in our shared love of candy-related science experiments.

        PS. I love your blog!

        March 12, 2012
  20. a #

    See, that’s why I’m not a very successful scientist. I don’t do any experiments in my kitchen. However, it is easy to eat in my kitchen.

    (I have a set of LeCreuset pots/pans that I got for the most awesome price ever! If I could go back in time to 1997 and find the deal again, I would buy them all. Anyway, I got a 5 piece set (small skillet, medium skillet, saucepan, and a small dutch oven with a lid) for $80. And I found it at Best Buy when they were making a foray into selling other stuff. But the biggest mistake I ever made was being nice to my sister. My aunt gave me a couple pieces of her LeCreuset set, and when she was ready to get rid of some more, I said that while I wanted it, my older sister really did too, and my aunt should probably ask her. Silly me – she got the large dutch ovens. Sigh.)

    March 10, 2012
    • Holy CRAP. I can’t believe the deal you got on your Le Creusets. Wow. If you have one of the larger skillets and want to make this recipe, you might want to work with the proportions in the Bon Appetit recipe that I based mine off of, but throw in some cinnamon and spinach. I say that because their recipe makes a way bigger meal. I only had the small skillet, and was only feeding 2 people, but it sounds like you have more options because you’re totally hooked up on the cast-iron front.

      March 12, 2012
  21. My husband is a scientist of a different sort, and he is always creating little gadgets that will do something really neat when he gets to work. When I clean out his pockets before I do laundry, I find: clear tubing, nuts, bolts, syringes, temperature gauges… you name it. He sometimes tells me what he’s made, but I never understand and have perfected a very believable, “Oh?! Awesome.”

    March 10, 2012
    • Anne,

      Should you ever find yourself in Alabama, you must come over for lunch. We can lock the gents in the garage/work shed and they can, you know, make stuff while we have a glass of white wine.

      March 12, 2012
      • Funny–my parents live in Birmingham! (And wine is always welcome.) Always dangerous, though, when there’s a shed involved… although maybe it isn’t as dangerous–they can’t burn the whole house down.

        March 12, 2012
  22. MJ #

    My dad was a natural scientist (meteorologist) and did weird shit around the house constantly, including performing Pavlovian conditioning experiments on the cat. He worked a lot with fluid dynamics, but much to my mother’s dismay he could still never load a dishwasher properly.

    That egg bake looks freaking delicious, btw.

    March 10, 2012
    • He must have been so much fun! (Unless he conditioned the cat to crawl across your face while you sleep or something. A cat did that to me once at my friend’s house and I woke up pretty freaked out).

      The egg bake is indeed pretty good. We had it 4 times last week as I was making sure I liked it this particular way. And we weren’t sick of it by the end!

      March 12, 2012
      • MJ #

        He was awesome. Luckily he trained the cat do to things like drink from the toilet, use specific doors in the house, and have a “bedtime ritual” (I’m not kidding) rather than crawl all over people. Also, if you need to know the average temperature and precipitation in North Central Florida from 1986 to 1996, I have those records somewhere.

        I should make that egg bake, we have plenty of eggs and chickpeas…

        March 12, 2012
  23. Some days, I would not be surprised to hear the words, “Stand back, I’m going to try science” come out of the kitchen and/or my mouth. I understand the fun in making goo and all of that fun stuff. What is cooking, other than tasty applied science?

    I might be just a bit biased, however, since I’m an engineering student. =]

    The food looks fantastic and Thunder is adorable.

    March 11, 2012
    • When Scott finds out that engineering students are reading this he’s going to be so stoked! A lot of his friends/family are engineers. I bet you’re the same way he is with cooking– he sees a totally different side to cooking than I do. For example, I love the way mint leaves look when they’re simmering in cream (an ice cream recipe.) But I just like the aesthetics of it. Scott sees physical/chemical laws at work. Sometimes he washes a pan really slowly because he likes watching the oil and the water do whatever, and he likes mixing things because of how particles of stuff collect at the bottom/middle (or whatever it is physics makes them do).

      March 12, 2012
  24. Poor Thunder – losing her only friend – my dogs also love bugs and try to roll on them and rub their heads on them – no idea why…. They are similarly distraught when said bug either escapes or expires.

    March 11, 2012
    • Shelley, this is such a great image. I can just imagine your dogs doing that–it’s a hilarious response to a bug, I have to admit.

      March 12, 2012
  25. I have never made shakshuka – then again, if I had a ROYAL BLUE (!) skillet like that, I might be inspired.

    I don’t know anything about living with a physicist, but my husband is an artist – it is amazing what a piece of tape, a piece of string and piece of lint can become. Needless to say, I’m hesitant to clean up anything around here (or it’s good excuse anyway…)

    Nice post.

    March 11, 2012
    • ARG. I just saw on your site that you love Barbuto. I never went! Travesty! And now I don’t live in the West Village anymore.

      You must have such a neat apartment/house/place where you live if you’ve got artists in the family. I’m jealous. We go to a painting class every few weeks but are not artists. Unfortunately for everyone, we hang our paintings in the dining room anyway. Lately, I’ve been a little scared to walk in there.

      March 12, 2012
  26. Thank you for the Sunday laugh. I think it’s cute how your husband does “science” in the house 😉 I also think I will start inviting myself over for dinner because you make tasty things. (Sorry, that’s the Kahlua talking… my kind of Sunday.)

    March 11, 2012
    • First of all, happy birthday to you! I hit that milestone a few years ago and it hasn’t felt downhill yet. Your orange creamsicle cocktail sounds awesome. I tend to like orange creamsicle things. There is a peanut butter shop in NY that makes a sandwich with peanut butter, shaved almonds, and marmalade (I think– it’s been a while) and it tastes kind of like an orange creamsicle sandwich. Yum.

      Anyway, with that weekend attitude, you’d fit right in around here (I’m referring to the Kahlua, which you can bring with you when you visit.)

      Have a good week!

      March 12, 2012
  27. So, you eat in cars AND you put cheese puffs down the garbage disposal? Our cross-country trip is in question. Do you flush leftover soup/stew down the toilet? I know someone who does that. I bet Scott wouldn’t. On the plus side, your skillet egg goodness may make up for some of your recklessness…

    March 11, 2012
    • 1. In my defense, the cheese puffs were from a box I’d gotten at a Brooklyn boutique that used them as packing peanuts (instead of Styrofoam) to keep a DIY terrarium from breaking. (I got him a teeny terrarium for Christmas.) I didn’t even know they were cheese puffs until Thunder started eating them and I freaked out, and then Scott–who can identify Cheetos from across the room–told me what they were. The point is that it’s one thing to throw away good cheese puffs, and another to toss cheese puffs that have been pre-handled by New York hipsters, placed in a box with dirt and moss for a few months, and then dissolved in water.

      2. We never have left-over soup (um, hello. Scott burns like a million calories a day doing physics or whatever) so the issue of how to dispose of it hasn’t come up.

      3. I *knew* the Rutherfords did creepy stuff like flush their leftovers. I just knew it.

      March 12, 2012
  28. I love your dog. She is so cute! Love the segways as well!

    March 12, 2012
    • Thank you so much– she sure is a cutie, isn’t she? I am jealous that you’re going to the cooking and entertaining show. It sounds like so much fun (and deliciousness). Can’t wait to read your write-up of it!

      March 12, 2012
  29. Funny and entertaining as all get out! My husband is a mechanical engineer. I think I’ll try reading the titles of his books in our next conversation. Thanks for the inspiration! 🙂

    March 12, 2012
    • Yes! Give it a go. Linda, the only one of his books that I understand anything of is one on Gravitation and Space Time that has quotes from famous authors at the be beginning of each chapter. 🙂

      March 16, 2012
  30. Good times

    March 12, 2012
    • Indeed! Have a good weekend.

      March 16, 2012
  31. You had me at “Living with a physicist is weird.” Though after a fractal, excuse me, a fraction of a second, I dedicated myself to reading the rest of this great post. I can only imagine that some of the intense, science-centered conversations do little more than crystallize your divergent academic backgrounds. Nonetheless, rain or shine, you all seem to function dynamically in the presence of Thunder with notable relativity. Since this entry is a classic example of Eggton vs. Newton and whereas I am inspired by your recipe, I propose that Feta is mighty awesome or F = ma (don’t bother with the fact that this law has already been established). Eggton maintains its momentum. Thanks again for another great post, Home Skillet!

    March 13, 2012
  32. Oh … wow …. I’m having such a poo day and thinking nothing can snap me out of my “I’m a loser, nobody loves me mood” but you did! Wonderful post, but even better pics of Thunder. Priceless captioning of the moment!

    March 16, 2012
    • Fiona, I hope your days finishes up quickly and tomorrow is way better! I get moods like that too.

      You can pretty much rest assured that Thunder loves you and would lick your face if she met you. We got it covered.

      Thanks for the kind words, and have a good weekend!

      March 16, 2012
  33. This post is hilarious! Thanks to Carol Ann for referencing it. You never said if you got rock candy in the end. I think dissolving cheese puffs would be way more fun than getting out the box of cornstarch, but perhaps Scott could alert you to experiments in process so that you didn’t inadvertently put them down the Dispose-All.

    July 8, 2012
  34. Looks amazing!

    March 23, 2015

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