Dinner gave me a "tiny" bit of trouble. See, I'm still only using the toaster oven to cook with. This means I made soup (yellow split pea) in my cast iron skillet in the toaster oven.
Problem: I needed the cast iron skillet to cook the cornbread.
I could have used a cake pan but I really like cornbread made in a cast iron skillet.
I transferred most of the soup into a baking dish (minus what wouldn't fit).
This picture shows a very full baking dish. What is doesn't show is me trying to put the lid on this very full baking dish and soup pouring over the sides; me quickly trying to mop up the spilling soup; and me cleaning the backside of the toaster oven that took the hit from the spilling soup.
I ended up with a overflow bowl of soup.
In my large kitchen, I had plenty of space for overflow bowls when needed (ok, so maybe this is an operator issue, not toaster-oven-cooking issue...enough said ;). In my tiny kitchen, every "extra" has to be thought out carefully. It gets a bit cramped with to many "extras"!
Then, I had to set the soup-in-baking-dish on the toaster oven to stay hot while I cooked the cornbread. Sometimes this works...not tonight, the soup was warm, but not hot. My husband mentioned this, but he thanked me for dinner when I looked at him, smart man.
The cornbread got cooked and the soup was tasty (lukewarm but tasty).
Not my most successful cooking experience but we're fed so we're happy :)
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