beating aware and convinced my small pantry. There she was, shining, proud, resting on a brick of "Agua de Lebanza" for lack of space, but without loss of dignity that gives a modern youth and "amply prepared" ... I'm not intimidated.
"0 you, or I - Today I thought, do not pass" strongly and grabbed the handle ... First with one hand and then with both, "God, how heavy the damned!" . Indeed. At that moment I began to remember the father of invention and all his relatives ... I left the box in the "lurch" manual "and I was with the short version. That leaves four or five specific for vague cagaprisas, and no-hands, which a while now-thank God! - All companies have begun to include in their products. The
barely placed on the first test-vitro, surpassed. Without thinking twice, without opening the mini-manual for the lazy, eye started to water as I considered appropriate. In the chopped leek and peeled garlic in reojillo and somewhat smugly, I started reading the first of four pages of instructions. Shit, line 4. "by cooking beans or other legumes tend to generate foam does not take more than 1 / 3 of water" ...
"... to shit, and I messed up. You will be ... and how to calculate the third water?? With chickpeas and inside, they occupy space, or without them?? Vale Relax, we're left with option B. Hala! A charge again with the dead to the sink! " removing excess water ... I put the rest to a boil and when boiling add the chickpeas, meat, sausage, a couple of sliced \u200b\u200bleeks and two whole cloves of garlic, a pinch of salt y. .. to close. Ok, this time, I make sure to read the instructions well to avoid errors: Page 2, under "Close cover" ... I hear the click of rigor and conclude that all goes as planned. Big mistake ...
Luckily for me and for the integrity of my home, what starts the cooking process I decided to stay in the kitchen and start preparing the fillings ... I'm about to throw the pan first, when I see with surprise that the "artifact murderer" vapor ejected over the handle-as instructed-and side ... -This no longer appears anywhere.
Lit by St. Jude, my guardian angel or some other body protector removal quickly and without thinking the "attempted cooked" in vitro .... Uff , by the hair! I check invention, and I see that despite having heard the click, I closed the lid bad ... "Now what ???". The mini manual says nothing about malpractice in the closing process. Respite. I try to open it up ... Nothing, no way, resists. I return to the manual. I read that my opponent has three lock mechanisms, " joer , for nothing, and have safe ...!!!" Desperate
. I climb the stairs. I grab the phone and dial my particular 112.
- "Mother !!!!" -
- What happens?? All right?? What do you call these hours?? -
- Na, I'm trying prepare a cooked ... -
- Ah! very well. Take a couple of garlic which are very tasty and a leek if you ... and the backbone in adobo grandmother gave you
y. ..- - Yes, yes, mother, already ... that's not it. To see, listen, that the new pot has decided to kidnap the chickpeas, closed wrong and now I can not open it, can you think of something? -
- Did you put under running cold water? -
- What, the pot? -
- No, Grandma ...! Of course ...-
- Umm, no ... Why??? -
- But that release the pressure ... if not, you can not open
...- OK, hang up, I thank my loving Mother, "yes, in that order, and run to the kitchen to implement their advice. Fee multiplied again with the weight of the pot. Placed under the tap, open the cold water y. .. oh! miracle, heard a "puuuuuuuuuuuuuuuffff" and notice the release of gases .... cap light falls on the body. I give the closure and, bingo, opens without problems ...
euphoric, I take to get the bacon, which I forgot on the first try, close-this time yes, well cap and replace the pot "for the third time on vitro. Select the degree of pressure put the heat to high, as the manual, I wait until the steam comes out of the top of the handle, reduce the heat and begin to count cooking time (35 min. for low pressure, as I have not yet put the pudding, and fillings, so they do not suffer a gradual process of disintegration because of the pressure-SAVE 10 min.).
quiet I'm seeing on TV a contest, but first activate the phone alarm to alert when I have spent exactly 25 min. While listening to the TV, I just read the four pages of instructions. Ok, I see that to open the lid, convenient, instead of putting it under the tap, is "to select the position of depressurization the valve. "just happened! Now it turns out that handling a pot requires knowledge of quantum physics, "depressurization ¿?? What a word ... " my surprises do not stop there, to make matters worse, on the last page, in small letters on the table specifying the cooking times of foods, read," The time begins to run when you start to steam through the valve with some force, "" fuck!, but do not we agree that it was when steam come out the top of the handle?? Ainss!, What patience
!!!". 
PIII, piiiii, piiiiii. The alarm of the mobile. Throw the manual. I'm running back to the kitchen. Extinguished the fire. Valve placed in the position of "blowdown" and ... instead of steam, a stream of boiling water to soak the tiles, jars of spices, mortar ... and, in short, I put the kitchen made a Christ. the edge of the stroke, pick up the pot and return to traditional methods, more raw, but less dangerous, that is, give him a cold shower. Open. As I feared, the chickpeas are very hard. Still, I risk, I put the sausage and stuffing, close, programming and instead 10 min. -this time it counted-correctly, I leave 15.
not back to the room to watch TV. Clean, clean clean and clean, I remember the inventor of the pot and all his kindred, I cleaned, I think of my mother, my sister, her husband and my nephew, who come to eat tomorrow, to enjoy "my first cooked in pot ... uff!, OK, 15 minutes. Extinguished the fire. I dare not open the pot. I leave there on the vitro, resting ...
At night, inspired by Carlos, who assures me that "smells like heaven" , back to the kitchen. Although there have been more than 4 hours, and there should be no pressure, I heal in health and pass the pan under the tap. Open. And miracle, miraculous, habemus cocidum!. I'm so so so excited that I just need to clap your ears ... OK, the sausage has been a tad, but otherwise ... to be the first thing I do in a pot, not so bad. Bon appetit! ;-)
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