If you’re like me, you’re sick of ‘em.

Sick of all those crazy cooking shows on TV that glorify every kind of kitchen expert from Bobby Flay to Alton Brown and Rachel Ray.

Gagish from how they pirouette around in front of the camera as if they were born with a doggone souffle pan in one hand and a wire whisk in the other.

Personally, I hate these shows. Pretty much hate these cooks, too, considering the fact that they do NOT make any part of what they do in the kitchen look easy. 

(They just want us to think that’s what they’re doing!)

If you ask me, Easy is shoveling a blob of goo inside a turkey and out from the oven comes an outstanding Thanksgiving Day bird ready for baptizing with a nice sharp carving knife, know-what-I-mean?

Or throwing a bunch of mush together and next thing you know, you are expertly serving a delicious spaghetti dinner for ten with all the trimmings.

To your grumpy in-laws even.

As far as I’m concerned, if you want to get yourself all tied up in knots as a cook, ready to have a nervous breakdown at the mere mention of the terms “sear” and “saute”, keep watching these crazy shows.

Myself, I’d rather you hung out here with me where I will share with you every single secret I know as a kitchen klutz to make you look like you just won the *Gold* at the Olympics as a cook – even though “we” will know the truth behind that illusion of kitchen triumph!

Born a dyed-in-the-wool kitchen klutz, I have spent the better part of the last 25 years as the most complimented cook I know.

How can that be? Easy – I’ve learned how to cook extremely well using deception and ingenuity!

Stick around and I’ll teach you the ins and outs of “klutz cooking” so that you, too, can go for the *Gold* in your own klutzy kitchen!

Got some ideas? Hope you’ll share ’em.

After all…we klutzes have to stick together!