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Today I baked brownies!
That is not very hard, honestly, though I did have to buy a baking pan yesterday since I hadn't previously owned one. (I am acquiring all kinds of culinary equipment this year; it's weird.) I got the store-brand brownie mix because it was cheapest and there is no need to be fancy here. Brownies are brownies. The only trick, really, is to take them out of the oven a little before the instructions advise, because overcooked brownies are nobody's friend. :-)
While they were baking, I made myself a... not really an omelet, it was too messy for that. Scrambled eggs with stuff in, I guess. "Stuff," in this case, was some shredded cheddar cheese (which I had around both for sprinkling into reheated portions of the giant batch of garlic-chicken-noodle soup I made a month ago and which I'm still working through, and for making potatoes au gratin hotdish) and some onion (which I had around because the onion I used to make hotdish for the church potluck last week was HUGE and so I stuck a third of it into a plastic container and have been keeping it in the fridge -- I wouldn't peel a whole onion just for a few slices, but since I already had this one cleaned and waiting...). I even sauteed the onions a bit before tipping them out of the pan and starting to cook the eggs, because I hate undercooked vegetables.
This is like, the most basic cooking imaginable, but I feel very proud of myself for bothering at all. *wry* Plus it was a tasty lunch, so there's that.
Anyway, I cut the brownies into sixteen pieces. If I am very good and responsible, that means they will last me for over two weeks. I tend to doubt I have that much self-control, but even in my worst-case scenario, they will last me a full week. Not bad for an afternoon's work!
That is not very hard, honestly, though I did have to buy a baking pan yesterday since I hadn't previously owned one. (I am acquiring all kinds of culinary equipment this year; it's weird.) I got the store-brand brownie mix because it was cheapest and there is no need to be fancy here. Brownies are brownies. The only trick, really, is to take them out of the oven a little before the instructions advise, because overcooked brownies are nobody's friend. :-)
While they were baking, I made myself a... not really an omelet, it was too messy for that. Scrambled eggs with stuff in, I guess. "Stuff," in this case, was some shredded cheddar cheese (which I had around both for sprinkling into reheated portions of the giant batch of garlic-chicken-noodle soup I made a month ago and which I'm still working through, and for making potatoes au gratin hotdish) and some onion (which I had around because the onion I used to make hotdish for the church potluck last week was HUGE and so I stuck a third of it into a plastic container and have been keeping it in the fridge -- I wouldn't peel a whole onion just for a few slices, but since I already had this one cleaned and waiting...). I even sauteed the onions a bit before tipping them out of the pan and starting to cook the eggs, because I hate undercooked vegetables.
This is like, the most basic cooking imaginable, but I feel very proud of myself for bothering at all. *wry* Plus it was a tasty lunch, so there's that.
Anyway, I cut the brownies into sixteen pieces. If I am very good and responsible, that means they will last me for over two weeks. I tend to doubt I have that much self-control, but even in my worst-case scenario, they will last me a full week. Not bad for an afternoon's work!
