Cooking is chemistry and can be dangerous. Be careful of being buffaloed. 🙂
By Piper Bayard
It began as an innocent, good willed attempt at providing supper for my family. Ground bison. Presumably completely dead and with no ill intentions toward me, my hair, or my kitchen.
I cooked it up around 1:00 p.m. and pushed the pot to the back burner. Little did I know that this simple act would trigger a chain of events that would lead to a Facebook status, a blog post, and an hour of kitchen rehabilitation.
Around 7:00 p.m., I returned to the scene. I noticed the innocuous-looking, room-temperature bison in the pan and decided to finish the spaghetti for the next day. I put the pan on the front burner and turned the heat to medium-low.
Five minutes later, I was cutting up red bell pepper and watching Criminal Minds over the kitchen bar. On the show, the unsub snuck into a man’s house, pointed…
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