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I guess most people follow directions. Cooks especially know how to follow a solid recipe, and do so explicitly for the first few times.

Eventually, though, the cook becomes somewhat expert, scrapping measurements for a pinch of this and a pinch of that, eyeballing the mixture in the bowls. The same is true for clean-up.

When someone uses oven cleaner more than a couple of times, the process really doesn't seem too taxing. You think it's OK if you only have short gloves. You're so good at the practice of cleaning the oven, you'll be careful.

So folks, that's how I got the big chemical burn on my forearm.

I perused the directions again, just as a refresher because I know how to do this, right? I didn't have a spare set of long yellow gloves on hand, and the only ones I did have were for dishes. No oven cleaner in the dishwater, thanks.

So, I grabbed a pair of smaller Latex gloves my husband had in the shop outside, and I went to work in the kitchen.

I was doing well, scrubbing and getting all the gunk from the nooks and crannies of my ancient oven. Then, a sensation that wasn't so pleasant. My forearm was burning!

Not just a sting, folks. I mean ouch!

I grabbed the oven cleaner can and began to frantically read for what to do in case of contact with skin (that's the part I never thought I would need to know). I always heard DON'T put water on a chemical burn, so I was panicking. Then, there in small print ... "In case of contact with skin, run under cool water for 10 minutes. If irritation persists, call your physician."

Under the water, things got better. But the end result was a big, shiny red burn that looks so lovely with my short-sleeved sweater.

It doesn't matter how long you've been doing something, directions are always a good read. Of course, failure to do so means, if you're spouse is as loving as mine, he'll have something to laugh about and share with your married friends at the next dinner party.

That's the lesson of the week. I cannot promise there will not be others.

Cooking with Kelly usually means some sort of mishap. I've been known to skip a step in a hurry, leaving out a vital ingredient like eggs or flour.

But in my house, no matter what happens in the kitchen doesn't stay in the kitchen. My husband thinks those faults are funnier than others I make. When we were first married, oh the fun he had.

I've been reduced to tears when trying out a new recipe that goes bad. He'll smile and comfort me, even going so far as to eat whatever it is. Then, after I've calmed down and he's sure it's OK to laugh, he does.

Those antics usually end with both of us laughing, though. He's actually the better cook in the family, and I think a lot of that has to do with the time he takes to read the directions on the mac and cheese box.

As always, I would love to hear other kitchen mishap stories and would print them here so no one has to feel like they're "the only one." It will be like therapy!

E-mail me at food@tylerpaper.com with your stories.

Next week: Kitchen staples revealed!



For Fun:

American Egg Board Launches Second Annual "Search for America's Worst Cook"

According to the second annual cooking survey from the American Egg Board, 50 percent of Americans reported having a disaster in the kitchen at least several times a year, and 42 percent said they know someone in desperate need of basic cooking skills.

To prove that even the most disastrous cooks can master the art of cooking with eggs, the American Egg Board is launching the second annual "Search for America's Worst Cook" contest. Entering is easy. Simply visit www.AmericasWorstCook.com, and in 200 words or less along with a video or photograph(s), tell the American Egg Board why you - or someone you know - are in desperate need of cooking help.

The winner will be featured in an advertisement for the American Egg Board and will win a trip for two to New York City to take cooking classes and enjoy the sights, sounds and tastes of one of the greatest culinary cities in the world. The contest runs through June 30.