(no subject)
So upon returning to livejournal, I am plagued by an unfortunate question:
Where the hell are my writing skills? It's like I've lost my wit or wisdom or maybe now I'm just more aware that I lack both. It is quite unfortunate, though. Maybe I'm just out of practice, or overly self-critical...probably both.
In other news, I am both shocked and appalled to find that my microwave ONLY ALLOWS YOU TO HEAT THINGS IN 30-SECOND OR MINUTE-LONG INTERVALS. Spite! Hell! My only recourse is to sit idly by in the kitchen watching my cheese quesadillas rotate while the tortilla acquires a rubbery, cementlike texture. I've tried taking them out at 30 seconds; not enough time for the cheese to melt properly. Optimal meltage/tortilla pliability is obtained around 42 seconds, but I must say, the pressure of opening the microwave exactly as it reads "18 seconds" is beginning to get to me. One misguided blink can send me into an unpleasant culinary landscape reminiscent of soggy tortilla chips or uncooked pasta, just as an overhasty "trigger-finger" can result in hardened cheese that fails to glue the sides of the tortilla together.
And what, my friends, is worse than an unbonded tortilla?
Where the hell are my writing skills? It's like I've lost my wit or wisdom or maybe now I'm just more aware that I lack both. It is quite unfortunate, though. Maybe I'm just out of practice, or overly self-critical...probably both.
In other news, I am both shocked and appalled to find that my microwave ONLY ALLOWS YOU TO HEAT THINGS IN 30-SECOND OR MINUTE-LONG INTERVALS. Spite! Hell! My only recourse is to sit idly by in the kitchen watching my cheese quesadillas rotate while the tortilla acquires a rubbery, cementlike texture. I've tried taking them out at 30 seconds; not enough time for the cheese to melt properly. Optimal meltage/tortilla pliability is obtained around 42 seconds, but I must say, the pressure of opening the microwave exactly as it reads "18 seconds" is beginning to get to me. One misguided blink can send me into an unpleasant culinary landscape reminiscent of soggy tortilla chips or uncooked pasta, just as an overhasty "trigger-finger" can result in hardened cheese that fails to glue the sides of the tortilla together.
And what, my friends, is worse than an unbonded tortilla?