It all depends on the tools you use.

Anyone who gets in the kitchen on a regular basis knows (for the most part) success depends on the tools used in making or baking what you desire.  I have come to understand this in my 5 years of cooking and have subsequently thrown out some of the lesser tools of my trade in favor of tools of higher quality.  I think women should not register for the bulk of their wedding gifts until they have spent some time in the kitchen, figuring out their style and needs.  I know this is true in our own marriage.  We registered for and recieved an immense amount of stuff (all of which were good and perfect gifts)...then we got married and started using them.  Some of them have faired better over the years than others.
We have also thought long and hard about certain purchases and have had mixed results in that area.  If you ever are searching for THE perfect blender, look no further than a Breville.  On the other hand, be very careful and cautious about the purchase of a slow cooker.  We were given, very generously, our first slow cooker and I have always enjoyed it.  I messed all that up last year by deciding I needed a bigger one for other recipes.  I could not have been more wrong.  Each time I use our new one, I am left frustrated with the results and regretting its creation in some far-off factory.  Remember, when I said some of the tools have been thrown out?  Large slow cooker, you are on notice!!
All that to say tonight's dinner was a slow cooker recipe from Fix it and Forget It: Ham and Hash Browns. Maybe I am using said slow cooker in an improper manner, but I thought they had plug-and-play capabilities.  Well, this one heats up WAAAY too fast and ends up burning the entire "crust" of whatever I am cooking (Note: this was the same slow cooker that served up the worst tomato soup known to man!).  Thus, after cooking for less than half the cook time, the edges are brown working on black and the center is mushy/soupy.  I honestly don't think it is the recipe's fault.  This post just turned into a review for our slow cooker, instead of the recipe.  Another reason its the tools that matter in the kitchen. 
So here's the rundown on the actual recipe: The flavors were ok if a little bland and I would definitely try this in another slow cooker.  It would be good paired with some scrambled eggs for a quick meal.  I don't think Drew liked this. He mentioned, whilst eating this dinner, another similar slow cooker recipe which he did like (we had that over a year ago...I think I am turning him into an encyclopedia of successful meals).  You know you are eating something that is not that enjoyable when, in mid bite, you are thinking of other better food you would rather be eating. 

And you will know her by the trail of pans...

The status of tonight's dinner is questionable because I have a number of factors at play.  It is Thursdays with Morgan, but I have to pick her up late from school.  I also have a party tonight for my first Southern Living at Home Consultant!!!  So, either Drew and Morgan are going to get dinner at SouPlantation, or I will get something at the grocery store so we can all eat together before I go, or I will make something.  I think the latter two options are less likely than the former.
That said, I have spent the last 30 minutes trying to post a picture to the top of my blog only to find out I cannot do this given the format of blog I chose.  So, I will post the picture here for your enjoyment:

Those items displayed (so lovely and new) on my kitchen countertop are my new Pampered Chef pans.  I got them because I hosted a party in August and it went well.  They had a special for hostesses to get the pans for 60% off and I was in need of new pans.  I went with a set of stainless and a set of nonstick and a stir-fry pan, because we love Asian food!  Although I have cooked in stainless before, I was a little nervous about creating an incredible, sticky mess.  Well, these pans clean up so nice and they cook pretty good too.  I have to keep reminding my self to preheat them properly because my previous pans were so thin they heated up quick.  Time is a small price to pay for even cooking and easy clean up.  I used the 10" skllet last night for the pork chops.  The nonstick set is very nice, as well.  I used the small stockpot for the soup a couple of nights ago and found it to be the perfect size for a couple servings of soup.  But I have to say my favorite thus far is the stir fry skillet - I love its size and shape.  The heating is truly even, which helps when (get this) stir-frying (it seems that chef knows what he is doing).  

Here I offer again my hearty recommendation of all things Pampered Chef, including the pans.  Becky does not pay me to mention her name, but if you need anything, check out her website: www.pamperedchef.biz/cookingwithbecky.  

Maybe I will make this a semi-regular post to let you know my current favorite kitchen gadget. What do you think? Post a comment and let me know if this interests you and what your current favorite gadget is.