I swear it’s a problem with my oven

It’s never my fault. Swear. It must be my cookware. My spatulas. My appliances. The lighting in the kitchen.

As terrible a cook as I am, I really do love trying to bake things. Brittany Angell’s gluten-free lemon poppyseed bread from her book Every Last Crumb was the latest endeavor. And it was AMAZING – after I sliced off the burnt bottom and sides.

I followed instructions exactly. It was one of those easy recipes where, as long as you bother to measure, the only other thing you have to do is stir everything together. Nothing fancy. No “rising” or “folding.” Just combining. Even for me, combining is usually pretty foolproof.

For Pete’s sake, combining is just stirring. What the heck could go wrong.

Yet I still managed to burn 5 of 6 sides of the thing. I’m telling you. It’s got to be my oven.

The center was absolutely perfect, though, and I’m not too proud to scoop out the good parts with a spoon and pretend the rest didn’t happen. I’m not too proud to have my dinner guests do the same thing, either. (It’s either that or takeout, since I forgot to thaw the roast.)


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About Liz Wolfe

I’m an author (I wrote Eat the Yolks and the Skintervention Guide); a magazine columnist and podcaster; a blogger; and a Nutritional Therapy Practitioner (NTP™) certified by the Nutritional Therapy Association! And, of course, I'm a really, REALLY bad cook.

1 Comment

  1. I know how you feel :( You need to buy or borrow a oven thermometer and test your oven temps. Top, bottom,middle, front and back. I have a fan force oven and most recipes tell you to reduce by around 20 degree Celsius but I have to reduce mine by at least 50 to 80 depending on what I am cooking.


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