My friend JD just used this phrase to describe me - coincidentally while I was at the Target, shopping for Kitchen Stuff...

I bought three large flour tins (Ok, actually they're flour plastics with air-tight seals, but you know what I mean) for my multiple different kinds of flour I keep on hand at any given time. (All Purpose Flour, Bread Flour, Cake Flour.) I also have several different kinds of sugar that I could use one big and several slightly smaller tins for, but as the Target was selling these things for the somewhat unbelievable price of about $15 each, I can be forgiven for only buying three of them to start with.

I also bought a meat-tenderizer hammer because when I had to flatten a chicken breast the other day (for a stuffed chicken recipe that is absolutely yummy!) I had to use my rolling pin and honestly, that's just a bit awkward. Jess, however, who was watching me perched on Kevin's hip, thought the whole thing was hysterical. Always glad to amuse the baby...

I also got three new spatulas. What crack-smoking twerp thought that bright orange, blue, green, yellow, or the most reprehensible pinkie-red I've ever seen were good colors for SPATULAS? YUCK. I eventually found some normal colored ones, but really. (And by spatula, I mean the thing with which you scrape cake mix out of a bowl with, not the thing you flip hamburgers with.)

And, after a bit of poking around, some new cooking utensils. My cooking fork has recently developed some melted tines, my soup ladle has completely disappeared and my serving and slotted spoons are extremely beat up. On the good side, I found a really sturdy set for about $5. On the bad side, they're all white. Which means my kitchen utensils are not going to be color-coded according to use anymore, which further means that whenever Kevin puts away the dishes, I'm not going to be able to find anything that I want. I'm trying to decide if it's a good thing or a bad thing that he rarely puts the dishes away to begin with.

Must be a girl thing that Kevin just can't recognize the difference between a cooking tool and a baking tool. For the uneducated, a cooking tool is something you use everyday. Slotted spoon, cooking fork, spatula - the kind to flip hamburgers, ladle. Depending on the style of cooking you do, a whisk might also end up in this catagory. Vegetable peeler. Church key - the thing you use to punch holes in cans. A baking tool is what you use to make cakes or pies or cookies. Rolling pin. Spatula - the kind you use to scrape cake mix out of a bowl. Whisk. Long-handled wooden spoons. I also tend to keep my cups and measuring spoons over here because I don't cook dinner according to measurements unless it's a new recipe. I'm a good enough cook that after a time or two of making a recipe, I can eyeball it and say "yeah, that looks about right." Which, unfortunately, means my meatloaf glaze never, ever tastes the same from one cooking to the next.

Or maybe it's just a cookery thing. Kevin's killed 1 stockpot, 2 frying pans, and one small saucepan in the 6 years we've been married. He's not what you would call cooking-oriented. He can make maccaroni and cheese without too much supervision. Mostly. And he's generally able to chop veggies or stir cookie batter if I need help.

Oh, and in case you wanted it, here's the chicken recipe I was making the other day. Quite lovely...

Italian Stuffed Chicken

4 chicken breasts, partially thawed
4 slices havarti cheese
4 slices deli-ham (the boiled kind)
3 tablespoons dijon mustard
1 tablespoon parsley
4 tablespoons flour
1 teaspoon salt
3 tablespoons olive oil

• Cut chicken breasts mostly in half width-wise and open up. This works best when chicken is partially frozen, for ease of cutting. Cover with piece of saran wrap and pound flat.
• Mix mustard and parsley together in dish. Spread mixture on inside of chicken breasts.
• place one piece of cheese, one piece of ham on inside of chicken. Trim to fit inside chicken.
• Fold chicken together and press edges to seal.
• Put flour on a place and dip both sides of sealed chicken in flour.
• Heat oil in large skillet until hot. Cook chicken breasts in oil about four minutes on one side and 3-4 minutes on the other until juices run clear.