Why, when you soak the casserole dish encrusted with meat and gick and gravy and carrots and more gick, overnight, does everything not liquify (like that?) so you can tip it down the drain easily the next morning? Why is it still there, just colder and smellier and more heave-inducing as you finally scrape it out (which is what should have happened the night before).
And why can I still not make anything even slightly ok'ish in my new slow cooker - I thought this was the answer to all crazy-busy-mothers-who-finally-start-cooking-dinner-at-8pm's prayers?
And The Husband thought he had a stressful job.