Cooking is proving to be a great delight; I put on my chef's hat this evening and have just finished baking a loaf of bread. It's looking tasty, but I've got to stay patient until it cools.
I'm considering making some eggy bread to keep me going.
I discovered how not to make cauliflower cheese last night when I forgot to add milk to the roux. I have a feeling the cheesy-chewy-breadcrumb-grit-like residue may become a snack one day, but the world just isn't ready yet.