The smell of burnt offerings hung heavy over the kitchen as I frantically tried to rescue a batch of my famous (or so I thought) crostini. Five months, a small loan from my parents, and an endless YouTube tutorial cycle later, and I still managed to transform an entire wheel of expensive cheese into something resembling charcoal with a hint of gouda. 'Maybe I should've started with the toast instead,' I muttered to myself, the sound of my voice muffled by the thick cloud of smoke billowing past my nose.
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