My mother-in-law is a good cook when thinks about it.
One would think that if they had tomatoes, ricotta cheese, veggies, and pasta, and didn’t have enough time to make a full lasagna, the following quick dishes would come to mind:
A quickie pasta primavera. Afterall, water can boil quickly.
Italian panini. I guess you could skip the pasta and grab the waffle iron.
Pita pockets with Italian stuff in them.
A salad (the fastest of them all if you also have lettuce.)
My mother-in-law doesn’t follow this chain of thought.
Two Christmases ago we had a pretty low key holiday. We decided to make pizzas at home Christmas afternoon instead of going any place fancy. We stocked the kitchen with various cheeses and veggies. My mother-in-law brought over her new Presto Pizza Maker that she was looking forward to trying out, and we preheated the oven so we could cook two or three at once.
We couldn’t figure out why everything coming out of the oven was black as soot on the bottom, and the vegetables were rubbery.
“I was hungry and couldn’t wait,” my mother-in-law explained. Then we looked at the oven and had discovered, once again, that she had cooked something at twice the heat and half the time to have something finish under the wire.
If cooking is an art, but baking, or anything involving crust, is a science, you can’t mess with science!
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