Diminishing returns

Things I have cooked during winter break: oatmeal cookies, bread, pork chops, roast beef, and French onion soup.  I've been approaching all of these experiences like a science project.  With the right equipment, the right ingredients, things tend to turn out more often than not.  Indeed, due to excellent recipes, I have been able to minimize the importance of 'technique' or 'experience,' both of which I have frighteningly little.  

Yet, the most confusing item on that small list is without a doubt the French onion soup.  I trusted my recipe completely, even though it turned out to take about three or four hours to make.  Compare that with a Rachel Ray recipe I looked up just for fun that takes less than 45 minutes.  Now, I don't care quite enough to make a Rachel Ray French onion soup just to figure out how much better a soup with about three more hours of work is.  Just saying.  Why a soup which can be relatively simple when in the hands of a television personality turns into a complex mess in my hands is one of those mysteries not meant to be figured out.  At least all the work is done and the only thing left is to broil up that Gruyére.  Mmm.

In other Rachel Ray-related humor, check out this blog post.  If it confuses you, (and there is every reason why it would) spend a little time at this website.