I enjoyed your April 1 article on kitchen disasters. Though I’ve had a few I can’t top some of those. I have put salsa on the ceiling when I found out with a wooden spoon how high blender blades reach.

One time I put my French rolls on timed bake and went out to visit a girlfriend. That’s when I found out the oven timer did not work.  I came home to the smell of toast – burned black all through, including the sesame seeds. Had I known I’d soon be dating a gal with a Hibachi (to whom I’m now married for 41 years next month), I would not have thrown them out – charcoal briquettes.

My wife Stephanie had a lot of boyfriends before she met me but I was the first to make her dinner, including home baked rye bread.  It did the job.

After I had just installed smoke alarms in our house, Stephanie called me at work to tell me they worked. My heart beat slowed down to normal when she told me the cream puffs she was making made a lot of smoke and she hadn’t turned on the fan.

My sister Rita, of happy memory, cooked a meal for a house full of people. She came out of the kitchen with a turkey in full glory and stumbled, sending the turkey bouncing across the floor. She retrieved it and went into the kitchen. She came out again, with turkey, and said, “It’s a good thing I baked two.” Who’s going to question it?

This Easter, with your article still fresh in my mind, I made a turkey rolled loaf: light and dark meat rolled into a loaf and secured with an elastic net.  I’ve made them several times over the years, very convenient. Followed the instructions on the package, of course. I couldn’t find the “tender timer” but I don’t trust them and always use a thermometer, which also gives me an idea of how close to ready it is. The net sank into the meat and wouldn’t come off.  Fortunately it was just for the two of us.

We pull out the strings as we find them. I think I’ve eaten several of them. They’re tender.

I hope your Easter was most pleasant.

Mike Storms of Spokane