There are a lot of things in the kitchen I just don’t do the right way.

I’ve already showed you how not to cut a mango. And even though I know how I should do it.

I don’t.

You should probably NOT follow my method when it comes to spaghetti squash either: poking holes in it and baking it like a potato greatly increases the occurence of explosion…and burnt fingers when you go to scrape the seeds out post-bake.

As a vegan, I’ve definitely had to accept, acknowledge–and choose to ignore–my inability to correctly cook grains, in particular.

A staple of the vegan diet, you aren’t going to get anywhere–well, you might get somewhere, but you’ll be hungry–if you can’t figure out how to cook some ancient (or newborn) grains.

I might not have figured out how to do that.

But I have figured out how NOT to.

I thought I was doing all right when it came to couscous . So maybe I cheated a little bit and used a relic from the pre-fired code regulation time when hot-pots* were allowed in college dorm rooms rather than actually boiling water in a tea kettle.

*Thank you Brother Smart for leaving this is the basement.

probably not smart to have an electrical cord so close to the burner. probably not smart.