I'm still getting used to our oven.

I've been a slave to the microwave (and occasionally cooktop, if warranted) for as long as I can remember, but Shawn installed this beautiful double oven (top one convection), so I'm actually learning how to use it. Today, I roasted a whole chicken in the top oven while steaming foil-wrapped salmon in the bottom, and they both came out quite edible (after a couple of tries.)

Hey, I'm impressed.

Anyway, here's what I learned:

Cooking food in the oven is a much more pleasant experience if, immediately prior to opening oven door to remove this cooked food, one removes the smoke alarm from the wall and stuffs it in a drawer well-insulated with pot holders.

Wish it hadn't taken me three tries to figure that out, but I kept hoping. Poor cats.

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QotD

Tongue - a variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.
-- Bob Ekstrom, Pitt, MN