Jul 19, 2012 - 7:28 pm
I decided to make some chicken and rice for dinner like my grandma use to make. She would boil the chicken but I took a shortcut and browned it, then baked it while I worked on the rice. Since I did't boil the chicken I needed to use bouillion for the broth. I measured out 3 teaspoons of what I thought was chicken and one teaspoon which was chicken with tomato for a little extra flavor. As I stirred the broth it was dark. I thought the chicken with tomato must have made the difference. I added the saffrom which usually turns the broth and rice yellow. I knew it wouldn't because my broth was dark. I was kind of puzzled until a little light went on. Sure enough when I checked the cupboard I had picked up the beef bouillion. Geez, I guess it didn't occur to me to read the label.
I hope grandma forgives me.