(no subject)

[rebness]

I JUST MADE MY FIRST EVER SPICED PUMPKIN SOUP. IT TOOK ME SO LONG TO CUT THAT STUPID VEGETABLE UP BUT IT WAS WORTH IT.

It was amazing and lovely and tasty and I was very pleased because totally having it with some crusty bread and taking it into work tomorrow.

I gave it one more taste, thought, 'hmm. This could do with just a little salt.'

So I bring the salt over, shake it once -- and the entire -- THE ENTIRE CELLAR OF SALT -- has just collapsed into mah lovely soup. I flapped and tried to scoop it out, but it's saltier than the goddamn Mediterranean.

I AM DEVASTATED RIGHT NOW ;_;

Comments

[diana-molloy.livejournal.com]

Did you cut it all? I cut mine in half (only smaller ones. Big ones are grown for look not flavour) scoop out seeds and bake the halves. Minimal effort. Same with butternut squash.

[rebness.livejournal.com]

Yeah, I did. But with the second lot, I just steamed it whole and then scooped it out. Much less frustrating!