Me too...that is until I brought Henrietta here to live. She boils 7 perfect eggs, Every time...even for DH who finally learned. Nanny

I'm confident of my cooking skills/abilities, so I really don't worry about anything not turning out well. The only thing I stress over is Christmas dinner; and that's because our traditional Christmas dinner is Beef Wellington. When I make the filling the day before, it's a breeze. But when I leave it all to do on Christmas day, it's hectic and I stress that everything won't be done at the same time. (I have to also make two pies!)

But somehow, it's always timed really well, and everything tastes incredible; and I always think that I should make Beef Wellington more than once a year!

And I've never in my life made deviled eggs! I love 'em, though. My younger sister makes them, so I've never had to. :-)

mim, eggshells stick on boiled eggs if the eggs are too fresh. Buy them a week or so ahead of time (before boiling) and they should peel easily.

I'm confident of my cooking too, and don't stress over anything, but I DO have failures sometimes. The more you fail, the better you learn, right?

When I was in high school... many MANY (well... um.... 40 years or so ago) I made a purple angel food cake. Don't ask me why, I guess I just thought it would be cool! It raised way up high in the oven, maybe 4 inches above the top of the angel food cake pan. And when I took it out, it collapsed! Ended up maybe 3 1/2 to 4 inches high. Yuck!

And then there was the time that my sister and I made dill pickles together. We accidentally put in twice the amount of salt the recipe called for! Those were some salty pickles! We did eat them all, but every time I opened a jar I had to pour off that salty brine and rinse the pickles to make them edible!

LOL!

I don't worry about this but it has happened a couple of times and nobody noticed until we were all stuffed to the gills! While cleaning up the dishes we found the stuffing in a pretty little bowl hiding in the microwave. LOL! I'd just stuck it there for a few minutes, out of the way, while I finished up the gravy.

Lucky-Did I tell you I dislike stuffing/dressing? How clever to hide it in the microwave so I don't have to be convinced to try just a little taste."It's my Grandmother's recipe. Everyone likes it."

I always boil extra eggs to allow for the ones I decimate during shelling. :-)

I'm making a low carb cheesecake later today, never made this recipe before. The good thing is I am also taking cookie bars to the dinner.. so if the cheesecake turns out bad, we still have cookies!

When I make a new recipe for company or to take someplace I always cross my fingers that it'll turn out good. For things I've made before I'd have to say prime rib and turkey. Don't want a prime rib too done or a raw turkey, you know!

Another thing I always hope is getting everything cooked and ready at the same time so everything that's supposed to be hot is hot and the cold things are still cold.

Lydia, would you mind posting that low card cheesecake recipe when you have time? DH is diabetic and would love that, I'm sure. TIA, Mammie

Mammie, it is the George Stella recipe in the link below.

Here is a link that might be useful: Low carb cheesecake

I use an egg cooker to cook the eggs for deviled eggs and love it. I then toss (and I do mean toss) the cooked eggs into a glass bowl immediately and fill the bowl with cold water. As the eggs cool they seem to pull the cold water into the cracks you have created by tossing the egg into the bowl and it makes the shell easier to remove. I have done it with fresh, fresh eggs, but if the eggs are a little older, they always peel better no mater what method you use for cooking. An egg cooker is one of my favorite small kitchen appliances.

hi,
Thanks for the cute stories and good ideas.
I hope everyone has a wonerful Christmas!!