Clearly your comparative advantage is *not* in cooking.

P.S. The Cap’n Crunch recipe, on the other hand, is definitely something I ate as a hungover 21-year-old. Once.

Loved the recipe, loved you post.

When my family was stationed in Japan in the 60s/70s, a seamstress my mother hired showed her how to make them. My siblings and I were always bugging my Mom to make them years later, but she only made them once or twice, that I recall. After taking the time to do them myself, I understand why.

Sounds like a great time you had.

Now that’s funny. Damn, I love that description. Wish I’d written it.

PS- OK, I was actually able to introduce Hugh to a new food product. He asked what I usually made the kids for breakfast, and I said “spray pancakes.” He had never heard of this, and so I proudly showed him my spray can of pancake batter (from Whole Foods, no less). I couldn’t tell if he was shocked or amazed.

Don’t rule out “dismayed!” More seriously though, how do the spray pancakes compare to the more traditional variety made from Bisquick?

Cookery has become an art, a noble science; cooks are gentlemen. – Robert Burton (“The Anatomy of Melancholy” 1621)

You know, if I could only get really strong soup, it would do me good immediately: it’s preposterous, but I can never get what I ask for, even the simplest things, from these people here. And it’s the same everywhere in these little restaurants. But it is so hard to bake potatoes? Impossible. Then rice, or macaroni? None left, or else it is messed up in grease, or else they aren’t cooking it today, and they’ll explain that it’s tomorrow’s dish, there’s no room on the stove, and so on. It’s absurd, but that is the real reason why my health is low. – Vincent van Gogh (letter to Theo van Gogh, 1888)

I am the emperor, and I want dumplings. – Ferdinand I

Bad cooks – and the utter lack of reason in the kitchen – have delayed human development longest and impaired it most. – Nietzsche (“Beyond Good and Evil” 1886)