Dinner Time Disappointments

Ever see a recipe online that you think looks good, but when you make it for dinner it’s really quite disappointing?

Yeah, that was me, last night.

I won’t go into the gruesome details of what it was, but here are the essential facts…

Facebook shows people pages their friends have liked on the chance that you might like it, too. Friday afternoon it showed me a recipe from a site that several friends had liked (the site, not the recipe), and the picture looked quite appealing. It was a regional pasta dish I’d never heard of, but there are lots of things I’ve never heard of. “I’ll give this a shot!” I said, printing off the recipe.

The grocery list was fairly simple, and during A Prairie Home Companion I went to work. It was straightforward. Saute this, brown that, dump in a jar of tomato sauce, put in a baking dish.

It didn’t occur to me that the recipe called for no seasoning whatsoever. If I had realized, I would almost certainly have used some, because when I took the dish out of the oven it was bland and lacking in flavor. The judges on Chopped would chop this without remorse.

Putting some parmesan on top helped.

Of course, now I have seven cintainers of this in my refrigerator, so I’m set on dinners for the rest of the week.


Published by Allyn

A writer, editor, journalist, sometimes coder, occasional historian, and all-around scholar, Allyn Gibson is the writer for Diamond Comic Distributors' monthly PREVIEWS catalog, used by comic book shops and throughout the comics industry, and the editor for its monthly order forms. In his over ten years in the industry, Allyn has interviewed comics creators and pop culture celebrities, covered conventions, analyzed industry revenue trends, and written copy for comics, toys, and other pop culture merchandise. Allyn is also known for his short fiction (including the Star Trek story "Make-Believe,"the Doctor Who short story "The Spindle of Necessity," and the ReDeus story "The Ginger Kid"). Allyn has been blogging regularly with WordPress since 2004.

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