Cheese Wiz
My apologies in advance: Barnes Place smells like a burnt cat bomb. We, or I, rather – Tony is in New Jersey – am trying desperately to aerate the estate, but the freezing temperatures are complicating the task.
I’m afraid to say, and I’m taking full responsibility here, I was in the kitchen unsupervised, and last night, I almost burned the house down. It’s no one single action that propelled me to near disaster; rather, it’s a serious of unanticipated quagmires, which began Monday evening.
When Heather joined me at Barnes Place as our husbands toiled away for their salaries, we made an attempt to enjoy chips and cheese dip. By the time we got around to the cheese dip, it had cooled considerably.
“Let’s just microwave it,” she suggested.
“We don’t have a microwave,” I said. So I placed the cheese dip into a ceramic bowl and in the oven. I set the oven to 450, and then the timer for 7 minutes. We grabbed our cocktails and retreated to the Porch at Flamingo Grove to enjoy the unseasonably warm evening we were having, and I began to explain the thinking behind not having a microwave oven. It’s not a short tale, complicated by the fact that I don’t much understand the theory myself. So, 25 minutes later when I concluded with, “… and that’s why we don’t have a microwave,” Heather and I looked into each others eyes with the fear of a chef whose soufflé has fallen: “The cheese dip!”
We raced inside to a smoke-filled kitchen. I opened the oven to reveal a cheese dip that had taken on a life of its own. The bowl bubbled and frothed like a teenage science project gone dreadfully wrong. Cheese dip was all over the bottom of the oven. “I think it’s ready,” I said with great insight. Not sure how to dispose of the cheese dip, I left it in the kitchen sink for the house cleaner on Wednesday.
Last night, Wednesday night, I went to warm up dinner. I set the oven for 350, with my dinner inside, and set the timer for 23 minutes. I normally don’t heat leftovers. They’re stored in plastic, and the task of moving leftovers from plastic to something oven safe, in addition to setting the over is not only overly-complex, but also dirties too many dishes, thus extending that unpleasant kitchen time. With everything set, I retreated to the office to go through e-mail, yak on the phone, and basically pay no mind to the happenings in the kitchen.
At about 19 minutes, I got up to return to the kitchen. Rounding the corner from the office, I saw smoke billowing from the kitchen. Billowing. Large, curling, rolling masses of smoke, bouncing across the dining room ceiling. I entered the kitchen, only to be stopped by a wall of smoke. I couldn’t make out the other side of the room. My fire fighting training kicked in, and I crawled to the back door, opening it, letting the smoke escape. (This is called “Ventilating”.) On my knees, so I could breathe, I shut down the oven, just four minutes before completion, and maybe mere moments from not-so-spontaneous combustion.
And so, this morning, the smoke has finally cleared, the danger past. A fine layer of soot covers the entire kitchen and its contents, and the smell still lingers. And so, I apologize. Barnes Place smells like a burnt cat bomb, but know it’s really cheese dip. And know when it comes to cooking, I’m a real cheese wiz.