The Williamses' Wonderful World: September 2010

We have been having internet problems since ~~the beginning of time~~ sometime around April or May. Its been so long, I've forgotten when it happened. So, 1 modem, 1 wireless router, 2 cable technicians at the house, and who knows how many service calls, our internet finally works again, properly. (fingers crossed) It had gotten so bad and was making us so mad, research into new means of internet and cable were beginning to be discussed.

On a different note, I had a minor catastrophe with supper tonight. Now, I know that there are people out there who encounter a food disaster nearly every time they cook. There are also people who never encounter them. I'm someone who has them about once a month. Mind you, mine are usually meals that Chris eats just because I made them, all while telling me how good they are, of course. My normal, and somewhat recurring, cooking disaster is not being able to remember what side of the fish goes onto the pan first, the skin or the meat. I read the same recipe each time we have salmon, and each time it says to place the fillet "flesh side down" for the first turn in the heat. I really wish that the chef would say "skin side down" or not because to me, flesh is skin. Flesh colored crayons are the color of skin, so why would I think that flesh meant "meat? Now, I realize that's not a huge disaster. All that happens then is its harder to clean the skillet because, when I put the skin down first, the skin ends up being stuck to the pan.

Anyway, my disaster tonight was a matter of not paying attention, whatsoever. Chris was so nice and had the foresight to bake the potatoes for twice baked potatoes last night so that we wouldn't have to wait on them tonight. I scooped the potatoes out, added the butter, milk, and some black pepper. Ever since we got on our Sam's kick, we have purchased industrial size where we need/have space to store. That being said, I proceeded to grab our industrial size black pepper, open up the "pour" spout as opposed to the "sprinkle" spout, and added about 1/2 cup of black pepper to my potato mixture. It isn't like I had 10 gallons of potatoes, otherwise that amount of pepper wouldn't have impacted anything much. All I had was 4 potatoes. It just tasted like black pepper. I can handle some heat, but when it just tastes like pepper, and you can't even taste the food it's supposed to be seasoning, it is not appetizing at all. This was the end result.

Notice the white potato vs the black mixture.

On a better note, here are some new pics of Amelia. I've also got the video (to come later, upload was taking WAAAYYY too long) I promised of her walking better.