Sometimes, you mess up so completely that you just have to laugh at yourself. So, Bruce and I are laughing, but also kind of sad.
On Monday, I got a recipe in a newsletter for low carb keto cornbread. This is a different source and recipe from the cornbread I made for Thanksgiving last month. As I was reading through it, I thought it would be a nice addition to the taco casserole I was going to make that evening.
So, I got the ingredients together and made the batter. It was thick, almost more like a dough, so was nice and easy to get in the pan. I sampled the dough at one point. It tasted kind of salty, but I thought that maybe it would just fix itself while cooking. The bread came out of the oven, and it was perfect. It was nice and soft, the consistency was like actual cornbread, and it tasted … extremely salty. Other than the salt, it was absolutely incredible. Buttery, flavorful, … But that salt!
Last year sometime I got myself a really neat measuring spoon. This is one of those spoons that clicks, and each click is a different measurement. It’s great, especially for dry ingredients where you just want to be able to measure and pour. So for months I’ve been using this thing. I thought the measurements on it were ¼, 1/3, ½, and 1 teaspoon, and then 1 tablespoon. After the very salty cornbread, I had someone check the spoon. It turns out that the spoon starts off at 1 teaspoon, and goes up by ½ teaspoons each click, still ending up at 1 tablespoon. So, rather than a half teaspoon of salt, I ended up putting a teaspoon and a half into the recipe, not to mention a teaspoon of baking soda rather than a quarter teaspoon. So, needless to say, that’s something I won’t be doing again. I wish they had a similar spoon for the teaspoons, maybe something that starts off at an eighth of a teaspoon, and goes up in increments.
At least Bruce and I were able to laugh about it, but we were really sad too, because that would have been the perfect thing to go with our meal. Next time it’ll be better.