Is there a reason...

why we don't just stash the band-aids in the kitchen?

I just got done wiping up the trail of blood from the kitchen to the bathroom. I nearly got blood in the panna cotta.

I sharpened the knives on Friday. I suppose that's what I get.

EDIT: that's what I get for letting them get so dull, and then sharpening them up real well.

I always do.

[Jenise]

I have a stash of bandaids in EVERY bathroom PLUS the kitchen, as well as a supply of fingercots--little condoms to cover up the just-bandaged wounds and insure very safe food handling. I have great knife skills but my fingers DO get in the way too often.

I always do too. Suspect Lee, that you will be too from now on.
By the way, what were you chopping for the panna cotta?

Seems like in a professional kitchen they are the first thing to disappear from the first aid kit.

Fortunately we rarely run out of toilet tissue and tape. Works just dandy under a latex glove.

I always do too. Suspect Lee, that you will be too from now on.
By the way, what were you chopping for the panna cotta?

Ginger -- cook the ginger gently with the cream/milk/sugar, then strain out the ginger and add the gelatin.

I always do too. Suspect Lee, that you will be too from now on.
By the way, what were you chopping for the panna cotta?

Ginger -- cook the ginger gently with the cream/milk/sugar, then strain out the ginger and add the gelatin.

Don't chop ginger.

Peel it, slice crossectionally it into 1/8-inch disks, smash the disks with the flat of your knife - it minces itself.