Please do not use your perforated aluminum baguette pan to make french bread pizzas. Oh, it seems like a genius idea - it seems like it would cradle the halved loaf beautifully, keeping it from listing to one side and dumping its cheese. And it seems like it would ensure a wonderfully crisped crust.
And it does both those things, perfectly. And the pizza will come out really really good.
And then you will spend your evening wondering how to get the baked-on cheese off the pan, intertwined, as it has become, with the hundreds of tiny holes.
So any effort that you have saved by making a simple, barely-any-cooking-but- still-pretty-delicious dinner for the fam will be more than made up for in clean-up. And then you'll remember - oh, right, cooking is the part I LIKE. It's washing dishes I hate.
In the crock pot for tomorrow night - some kind of weird chicken thing, an improvisation based on this recipe (from the library) which I started making and then realized that I had hardly any of the ingredients called for.
Full report if we survive eating it tomorrow night.
EDITED TO ADD: It's been almost 4 hours, and apparently we are not dying, despite eating chicken legs cooked at the low setting of our 30-year-old crock pot. Not bad. Needs more ginger and more vegetation.
It is taking absolutely all my intestinal fortitude (uh, heh?) to not google "salmonella".
I should just google "hypochondria" instead.
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