14 May 2011
I've been a little bit under the weather lately. No, that's not really true—I've been on the injured reserve list. I have a kitchen injury.
We're all familiar with the normal kitchen injuries: burns and cuts. When we work with fire and knives we expect a little blister or cut from time to time. Sometimes we even have something more dramatic, like the time I sliced the tip off my little finger while preparing dinner for some friends. It bled significantly for a couple of hours. When I say 'significantly' I mean that I had blood dripping off my elbow as I held my tightly wrapped hand above my head (why hold it above my head? I don't really know—it seemed like a good idea at the time).