Candy quiche and the liquid brownies
We could stand around and debate the times and places where I may have erred in the kitchen tonight, but maybe you should sit. I can see (and still taste several hours later) now that shortbread crust is not the best crust for a quiche. But it said "Ready Crust" in such big letters.

Maybe ginger is not the ideal nutmeg substitute, but really they're both spices, right? How different can they be?

Timers, measuring cups-- those are for people that don't cook intuitively. I feel the kitchen. The kitchen feels me. And the kitchen likes. Me. Ow.