Friday, November 15, 2013

Good Impressions

We attended an event at Cubby's preschool last night* that included a potluck dinner. I signed up to bring pork (and then ended up also bringing squash because I had cooked one of the enormous blue ones a few days earlier and figured I might as well share the bounty--and get rid of some squash). We had a pork loin roast in the freezer, all tied up nice and neat and ready for cooking.

So I made that. I sliced it all up, poured the sauce over the pieces, and put the whole deal in my Crockpot to keep it warm. Which is when I remembered that my Crockpot does not actually have a handle on the lid and was therefore not really useful for public purposes.

The plastic one it came with broke off long ago. A. carved a new knob for me a few years ago and attached it to the lid, but that eventually split from the heat and I just . . . never bothered to get anything else on there. So at the last minute yesterday I jerry-rigged a handle from aluminum foil so people could at least get the top off without just flipping it off with a fork.

A Crockpot with an aluminum foil handle. I bring the classy where ever I go.

Then, when we were all eating later, our friend Jodi, whose younger son also attends this preschool, told me the pork was really good. The string, not so much.


I forgot to take the string off when I was slicing the meat. It was a little hectic right before we left the house, with excited and hungry children racing around (and crying) and I was trying to pack up dishes and food and finish MAKING the food and I just totally forgot about the string.

I thought about making a general announcement of my ridiculous mistake to the room so no one would choke on twine, but I figured it would be noticeable enough that no one would actually eat it. Also, I didn't particularly want to publicly admit to my idiocy.

Not exactly my finest moment. I'll try to make sure the next time I provide food for a potluck, everything included is edible. Low standards: I am all about them.

* A celebration of St. Martin's Day, which is pretty cool and should be more widely celebrated in the U.S., in my opinion.


tu mere said...

Can imagine the chaos in your kitchen. You did good just getting everything and everyone there in one piece and reasonably acceptable.

flask said...


what's a little twine when it comes with your obviously superior cooking?

Anonymous said...

Medieval cooking's all about the trussing. :)
I am sure they were just thankful you didn't bring the whole pig with the head still on and an apple stuffed in it's mouth. Beth

Anonymous said...

If you were perfect, we would all have to hate you! Mary in MN

Anonymous said...

Well, the twine added fiber to the meal. Isn't that important?

Anonymous said...

Well, the twine added fiber to the meal. Isn't that important?

Karen B. @ Making Shift said...

Hahahaha! That is totally something I would do. Hey, if it was cotton string then no worries.