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.)+ Add to favorites