?

Log in

No account? Create an account
The inherent inferiority of womanhood: - The inexplicable charisma of the rival [entries|archive|friends|userinfo]
Just me.

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

The inherent inferiority of womanhood: [Aug. 8th, 2005|11:58 pm]
Just me.
[Tags|]

Since reaching adulthood, I have changed my car's oil, rewired a lamp, gone on a road trip alone, taken apart/fixed the lawnmower's air filter all by myself, bought a house with no assistance from my parents/a spouse, and countless other triumphs of the unmarried woman living without a man to do these things for her.

So why do I get so flummoxed when I unable to OPEN THE FUCKING TOMATO SAUCE JAR? Oh, my kingdom for a strong-handed man!

Note to self: stop buying spagetti sauce in faux-Mason jars, as they set the feminist movement back decades.

Yes, I did the hot water thing and the tapping the lid, and I was finally able to open it. And now my girlish hands hurt.

I swear, next first date I have, I'm bringing a stubborn jar along to test his fitness as a partner.
linkReply

Comments:
[User Picture]From: the_autoclave
2005-08-09 02:25 pm (UTC)

cool, how?

unless you pre-cooked it and re-heated in 5 mins, how can you get a 20 - 40 minute sauce in 5 mins? please share yr recipies. i'm serious. i can't make a tomato sauce i'm willing to eat in less than 20 mminutes, and i much prefer it to cook for more like 40. i NEVER buy sauce in jars.
(Reply) (Parent) (Thread)
[User Picture]From: repoman
2005-08-09 02:37 pm (UTC)

Re: cool, how?

I take 2 cans of petite diced tomates and get them to a boil, and put in a tube of tomato paste and get back to a boil until required thickness.

It might be closer to ten minutes but as the sauce is boiling, I cut up and insert my garlic, cilantro, basil, and whatever else I can find. As for the meat and veggies, those I cook separate and pour at the very end.

(Reply) (Parent) (Thread)
[User Picture]From: the_autoclave
2005-08-09 02:47 pm (UTC)

Re: cool, how?

ah. see, i don't like the taste of tomatoes that have only cooked for 10 mins, and i don't trust pre-diced ones because they use the less nice tomatoes that they can't leave whole.

i sautee minced union in olive oil, add grated garlic when the onion clarifies (diced carrots and celery at this point if you're into that sort of thing), oregano, thyme, rosemary, basil, salt, black pepper and then a can or two of whole, peeled tomatoes, chopped well (i pour off all the jjuice first), drop in a bay leaf, add wine if there's some handy and leave it alone while i wash dishes, make some sauteed mushrooms or whatever, boilthe water for the pasta, all of that stuff. sometimes i use parsely. it's funny, i use cilantro a lot, and i make blacck beans in a homemade tomato/cilantro sauce, but i never put it in just regular ol' tomato sauce. hmm.

concentrated paste in tubes is great. you reminded me i need to get some more.
(Reply) (Parent) (Thread)
[User Picture]From: repoman
2005-08-09 02:50 pm (UTC)

Re: cool, how?

I'm there with you on the canned ones but Gold Label tomatoes is really the bomb for quality. It's pricey but I'm willing to spend the extra $.40 for a quick sauce...
(Reply) (Parent) (Thread)