Mistake and sacrifice

Last weekend, I decided to host a little dinner party to impress my friends with my “culinary skills.” I bravely attempted a new recipe for a fancy risotto, but in my excitement, I mistook salt for sugar. The result? A disaster that tasted like it was straight out of a salt mine. To save face, I plated it with a sprig of parsley and served it with a flourish, declaring it a “new savory dessert.”
As my friends took their first bites, their faces twisted in confusion. One friend even tried to be polite, nodding enthusiastically while his eyes watered. Finally, he blurted out, “Is this supposed to be a dessert or a salt lick for a cow?” We all burst into laughter, and from that moment on, the risotto became the highlight of the evening—at least as a cautionary tale for future cooking attempts. Now, every time we gather, someone inevitably asks, “So, are you still using sugar for the risotto?”