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Old 06-17-2013, 03:51 PM   #31
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Originally Posted by Cooking Goddess View Post
I never knew hollandaise sauce was supposed to be hard to make when I first made it. My Mom's old Betty Crocker "New Picture Cook Book" (c. 1961) said it's just a bit tricky since it's not thickened with flour. OK, I can do that! Their two rules: Keep the heat really low and Stir briskly all the time. Three ingredients, less than 10 minutes, and leftovers reheat fine with a splash of water added. My biggest problem is trying to remember to use up the leftover egg whites.
I realize that some of us consider things like hollandaise to be only a bit tricky. But keep in mind that until about three months ago Mrs. K's idea of cooking was putting hot dogs in the microwave. That was when I broke my ankle and she stepped up to do most of the cooking while I recouped.

So I thought her hollandaise was quite an accomplishment. In the past, she would've preferred to reach for a pouch of powdered mix than to separate and whip egg yolks by hand. She's become a lot more confident in the kitchen and seems to be having fun doing it. I think that's great!
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Old 06-17-2013, 03:54 PM   #32
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It is great, Steve! Hopefully you don't have to break your other ankle to keep getting such nice meals!
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Old 06-17-2013, 04:17 PM   #33
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...keep in mind that until about three months ago Mrs. K's idea of cooking was putting hot dogs in the microwave. That was when I broke my ankle and she stepped up to do most of the cooking while I recouped....
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It is great, Steve! Hopefully you don't have to break your other ankle to keep getting such nice meals!
Steve, hopefully with success comes more interest. Maybe some nights you could cook together? Who knows what dessert might be...

Dawg, laughing a pound off thanks to you! Best. Diet. Ever.
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