I'm not an incredibly messy cook; I don't usually end up splattered by tomato sauce (unless, of course, I'm wearing something that will be ruined by tomato sauce), but I have learned to wear an apron and roll up my sleeves while cooking. Keeping flour on the apron rather than my clothing is convenient, but ensuring that loose-fitting clothes are nowhere near the gas flames is more important: last year the heat rolling up the sides of my wok scorched one of my shirts almost to ignition point without my even noticing. I was very lucky; I could have been seriously injured (I understand saris are very dangerous in this regard).
I also dislike the smell of cooking after the food is gone. The smell of frying sausages lingering in the hall or my clothing or, worse, in my hair. I *hate* that. So a couple of weeks ago I started wearing a piratical headscarf while cooking smelly dishes, or opening the oven. It's effective, so on Saturday I bought a black&white checked cook's cap from Denny's in Soho. Better still, they sell black piratical headscarfs sbreastched into shape :-)
regards sarah
-- Think of it as evolution in action.
