Cooking "Faux Paux's!"
As Thanksgiving approaches we naturally tend to spend more time in the kitchen sifting through recipes, making grocery lists and buying special ingredients to set the perfect holiday table for our family. Now, I consider myself a fairly good cook and I know my way around the kitchen pretty well. However, this was not always the case:) I remember as a young bride my husband and I went and picked a pumpkin from our local pumpkin patch. My husband had never carved a pumpkin before so I was most delighted to show him how to do it. After we had completed our "masterpiece" I told him there was no use in wasting all that good pumpkin that we had scooped out. Now ladies, I'm talking about the pumpkin guts, you know, the yucky, slimy, stringy strands and the pumpkin seeds. I very assuredly brought out my Betty Crocker cookbook (cause Betty knew everything!) and proceeded to make my husband his first homemade pumpkin pie. Words cannot begin to describe the look on my precious husband's face as he took a bite of that "splendid" homemade pie. Never a bad word was uttered by him, he was just waiting for me to taste it so I would see the results weren't all that (hmm) spectacular!! That sweet man would have eaten that whole stringy, seedy mess of a pie if I hadn't stopped him. Now if that isn't true love, I don't know what is! Do you have a cooking "faux paux" that you would like to share?