My wife cooks a great breakfast. Eggs, bacon. Brilliant. Waffles? Hell yeah. We even have a waffle “maker” she’s used.
Steak dinner? with brussels sprouts. And cous-cous?
Well. As one scientist to another, anyone can run a western blot, but can you pour your own gel?
I think I understand why my grad students got annoyed at me…shit. The fucken kitchen is on fire again…
I can’t run a western blot. Or make a jello salad.
Anything on a slide, I can handle in the lab. Anything without gelatin in the kitchen…not a problem.
I’m missing the Jello gene.