Feeling domestic, I put on some traditional house-cleaning/cooking garb and set myself to work creating a nice home-cooked meal for my family. I love cooking, but have experienced much absentmindedness while doing so, and, as frustration ensues, I most often give up or send myself to the pantry crying. This was no exception. I had prepared a Mediterranean-themed meal: Lamb and potatoes in lemon juice, Mediterranean salad, tirotipakia (cheese triangles) and semolina pudding. Reading the directions, I set the oven to 180 degrees and readied the lamb. Five hours later the lamb was lukewarm and barely cooked. Upon checking the recipe again, I noticed the 180 degrees was Celsius, not Fahrenheit. An hour later, after setting the oven to 350 degrees Fahrenheit, the lamb was tender...I'm supposing that's what happens when you slow-cook meat for six hours. Despite the delay, I was proud of my meal.
