Dinner Skills.

Dear Diary, 

     Earlier this week, I attempted to make Green Chile Chicken Enchiladas. Easy, right? Layers of tortilla, some cream of chicken soup mixed with milk, some diced up onions, a load of cheese and some green chile enchilada sauce. Right up my alley. More of an assembly of dinner than anything else.
     
     But as I went to make my second layer, I realized I left out both the chicken and the enchilada sauce. So instead of making Green Chile Chicken Enchiladas, I was making Tortilla Cream of Chicken with a Dash of Onion Casserole.  I grabbed my can opener for the canned chicken I planned to use. Right as I went to remove the top, the can attacked me. Sliced right through my pointer finger. Suddenly my kitchen floor was splattered with blood (gross) and I was going through napkins like they were going out of style just to keep the blood from flowing. I was so bugged. Here I am, making dinner at 4:50 PM, ten minutes before my husband gets off of work and now I have to hit the Urgent Care and possibly get a stitch. Instead, I kept trucking along, making my fine meal. 

     My husband got home, we ate our dinner, it was gross, and life went on. My finger is now purple, stitchless, and fat. I can't even fit it up my nostril. But I am now one step closer to becoming a better cook. 

Sincerely, 

Me. Betty Crocker.