Cooking: a blood sport.

Last night I decided to cook dinner.  ( just allowing a moment for the shock to set in).

Regular readers of this blog will know this is not something that happens very often as fortunately for me I married a wonderful Chef. I was making a kind of lentil/ tomatoe stew thingy ( its really nice, Chef reckons too). As I was opening a can of organic (this is important later) lentils tragedy struck. Somehow during the opening of said can , it slipped and without going into details there was blood. A whole lotta blood. Along the base of my thumb.

Trying not to panic but with an increasing sense of anxiety, I was waiting for it to start hurting and it wasn't, convinced I was going into shock I forced myself to look at what I had done ( Chef,  kitchen cuts' expert had wrapped it in a towel and was applying pressure) and it was deep- I felt wooooozy.... why wasn't it hurting?

In my mind all kinds of horrifying thoughts like- what if I can never stitch again?? Is it not hurting because I have cut some nerve in half or something?

We drove to the local hospital. We saw a lovely doctor who stitched it up, 4 stitches. My first stitches. Very neat stitching, I might add, beautifully done.

And why didn't it hurt? It was a clean cut. And the lentils were organic. We summised the universe was cutting me some slack.

So no stitching for me for a few days, but all will be fine after that. My stitching hand will make a full recovery. PHEW!

And the silver lining? No washing up for a week.