I was about to clean the hob when I thought, 'There's no point cleaning it now as I'll be using it later.' I argued with myself saying if I followed that to its logical conclusion I'd never clean the hob again. So I scrubbed it till it shone.
Then, when browning a joint of beef, I tipped both meat and oil all over the hob.
The recipe this afternoon - pot roast the Italian way from Sainsburys magazine - called for finely chopped parsley and sage. Now I'm always impressed with the way chefs, with just an ordinary knife, go choppity, choppity, chippity, chop with herbs, and, if you recall, we were given a very fancy case of knives for Christmas. In best Jamie Oliver fashion I tossed the herbs on the chopping board, selected a knife from our newly acquired magnetic knife rack, and set about chip-chopping.
I might as well have been using a banana.
I went back to my bought-for-£1-to-slice-cheese-when-we-were-in-Kefalonia knife and finished the job.
I haven't cleaned the hob again yet though.