Um?

I'm addicted to making hollandaise sauce.

I started fooling around with it the other day, and the closer I get to perfecting it (it's close), the closer I presumably get to a heart attack.

It's impossible to make a little of, and at the times I make food, no one is around.

I should also point out that my hollandaise is geared towards hashbrowns, not benedicts or seafood.

So every time I make a batch, I end up consuming 3 large potatoes, 1 large onion, 4 egg yolks, a stick of butter, a blurt of lemon juice, a pinch of sugar and a shitload of pepper, cayenne and coarse black.

It would be easy to blame this on the number of cooking shows I caption, but it can't be direct; none of the shows have made a hollandaise and very few bother with potatoes or frying pans.

Oh well. At least premature death shall be tasty.

j.