A Day in the Life of a Kitchen

I must have one of those sparkly pink space hats.

I'd like to have what was in those refreshments mom served to the kids. They looked pretty "spacey".

The whole kitchen looked very much like ours in my childhood home. Except for the dishwasher - that's why parents make children.

Hell, I don't have as many gadgets as she did.

Ok.. who knows what a 'block house' ustawuz?
Percolators are gone too!

The helmets .. ROFLMFAO.

The kid's dance looks to me like they were ingesting herbs not normally in a kitchen's spice rack.

I'm wondering about the chuck roast -- did she really need a roasting pan that deep to catch the drippings? I know meat these days is a lot leaner (and less tasty) than back then, but was she expecting five gallons of fat to drain away?

A 14 hour roast?! It's either charcoal, mush, or teeming with more bacteria that a petri dish. But I like the hovercraft refrigerator.

@ges -- You get great results by preheating the oven to 325 degrees, reducing to 150 degrees after the meat is in, and letting it roast 12 hours. The high temperature kills surface bacteria and the slow roasting leaves the meat incredibly tender and juicy.

Ah, gee, I'll try to remember that if I get downgraded in my next life to a female.

(ducking for cover) :coolsmirk:

If we come back as a lesser being, this must be my last trip.

Hardly Phideaux, you are a pretty advanced being sweetie. Expat, if your wife starts reading WU you will have to run away from home.

Promises, promises. 😉