[1] For the kitchen klutz in your life. Order the book on Amazon (photo © St. Martin’s Press).

[2] To stop a pot from boiling over, see photo #9 (all photos created by A.I. unless specified).

[3] To prevent the lid from blowing off a blender or food processor, see the *footnote.

[4] To put out a fire quickly, see photo #10.

[5] To save your knuckles from shredding on the shredding surface of a box grater, see photo #11.

[6] You’d be surprised how many people reach for the wrong one, especially when they’re in canisters. Solution: Use the professional method of mise en place (MEEZ on PLASS), measuring everything and setting it on your workspace before you begin cooking.

[7] Look twice at both the recipe and the container to ensure you add the right one.

[8] Here’s the episode where Julia Child flips a potato pancake and it flopped out of the pan. In this frame, she’s patching it together.

We recently celebrated National Kitchen Klutzes Of America Day (June 13th)—inadvertently, because we set a potholder on fire. So we thought we’d take a look at other kitchen klutz disasters and offer some suggestions.

We don’t mean to make light of kitchen disasters; we take them quite seriously. So we hope this list will be a good guide to prevent you from joining the ranks of Kitchen Klutzes of America.

Most kitchen klutz disasters come from rushing, multitasking, using the wrong tool, or stepping away from the stove to do something else.
 
 
WHAT IS A KLUTZ?

Klutz comes from the German word Klotz, which means block, lump, or log. It’s also slang for a clumsy person.

The anglicized word klutz entered American English in the early 20th century as slang, brought to these shores by Yiddish-speaking immigrants. It became entered the parlance of New York City, and spread nationally through cartoons, television, etc.

There doesn’t seem to be an origin story of how the National Kitchen Klutzes Or America “holiday” came to be. But we can surmise that it was founded by an actual kitchen klutz (or someone who lived with him or her).

According to at least one source, the “celebration” can be traced to the 1980s. The concept spread enough that a publisher came out with a book (photo #1) in 1996.

No suggestions are given for how to celebrate the day. So here’s our thought: Go out to eat all meals on June 13th. Then you cannot possibly be a kitchen klutz on the big day.

> Check out all of the year’s food holidays. There’s at least one every day!

[9] This inexpensive silicone Boil Over Spill Stopper is the solution to photo #2. Find it on Amazon (photo © Quetcolor).
 
SPLATTER MESS

 
 

[10] We always have one of these next to our stove. It takes up little room and can be sprayed in an instant (unlike activating a conventional fire extinguisher). Pick one up at any hardware store (photo © First Alert).
 
FIRE & SMOKE

 
Be sure your smoke alarm has fresh batteries and that you keep a small fire extinguisher next to the stove (photo #10).
 
 

[11] We first learned to cook using a box grater—and had skinned knuckles to show for our efforts. The introduction of the Microplane was a knuckle-saver (photo © Microplane).
 
KNIFE & GRATER ACCIDENTS

 
 

[12] As the water component in wine turns to ice, it increases in volume, which puts pressure on the bottle that nost wine bottles can’t withstand. It can cause the cork to pop out, or the bottle to crack or even explode.
 
FREEZER

 
 
INGREDIENT ERRORS

We’ve all done it:

 
Hopefully, next June 13th, you’ll be a reformed Kitchen Klutz.

But if not, there’s no shame. Remember these famous chefs’ kitchen mishaps on TV:

Hot mixtures especially need more room for expansion. First, let the liquid cool slightly before blending. Remove the center plug in the lid to let steam escape (you can cover the hole loosely with a folded towel). You can also hold the down with your hand (firmly, but not forcing it).

Begin blending at a low speed, then gradually increase it. This reduces the sudden pressure build-up that can pop the lid off.

And of course, even with a half-filled blender, ensure that the lid is firmly in place, with any locking mechanisms engaged.

†Oil spatter: Water and oil don’t mix. We know you’ve heard that, but if your food contains moisture (e.g., vegetables, meat, or anything just washed and not dried thoroughly)…if you’re cooking foods that release juices into the oil (e.g., marinated meat, wet batter)…or if there are water droplets left in the hot pan before you add the oil…you can be splattered with hot, burning oil.

Here’s how to reduce oil spatter:

> Pat food dry before cooking.

> Heat the pan first, then add oil (unless recipe specifies otherwise).

> Place the food in the pan gently.

> Use a splatter screen over the pan.

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World Gin Day is second Saturday in June, a global celebration of all things gin. Sure, you could have a French 75, G&T, Martini, Negroni, or a Tom Collins, but how about something new?

That new recipe, the Pimlet (photo #1) follows; but first, some background:

> The history of gin.

> The history of cocktails.

> More gin cocktail recipes.

> The different styles of gin.

> Pimm’s Cup recipe, the classic British summer drink.

> The 14 gin holidays.

> The 49 cocktail holidays.
 
 
WHAT’S A PIMLET?

A Pimlet is a variation of a Gimlet, adding some Pimm’s No.1, a gin-based liqueur†, to the gin based Gimlet.

It combines two summer favorites—the Pimm’s Cup (photo #2) and the Gimlet (photo #3)—in one glass.

Like the Gimlet, the Pimlet is a clean, citrus-forward cocktail that adds the herbal complexity of Pimm’s in a more concentrated form.

Pimm’s No. 1 is most commonly used to make the Pimm’s Cup, a tall, effervescent drink made with ginger beer or lemonade (or sometimes Champagne).

It’s served over ice in a tall glass and garnished with fresh fruit like cucumber, orange, strawberries, and mint. (photo #2).

It’s one of the classic British summer drinks. See the other classics in the footnote*.
 
 
RECIPE: THE PIMLET

The Pimlet was created by mixologist Amber Carregal at Willa’s restaurant and bar in Tampa, Florida.

She was looking to capture the flavors of two of her favorite cocktails (Pimm’s Cup and Gimlet) when she developed it.

Willa’s is known for its innovative cocktails…and more.

Specializing in simple classic dishes, the restaurant has been named “The South’s Best New Restaurant” by Southern Living, one of the nation’s “Coolest Restaurants to Dine at Right Now” by Architectural Digest, and “Best New Restaurant” by Tampa Magazine.

By the way, Amber specifically selected Waterloo Gin for the cocktail. While you can use the brand you have on hand, if you’re a gin lover, see why you should get a bottlle of Waterloo (below).
 
Ingredients Per Drink

 
Preparation
 
1. POSITION a cucumber ribbon in the glass and fill with crushed ice.

2. SHAKE the ingredients together with ice cubes.

3. POUR over the crushed ice and garnish with a mint sprig and blackberry.
 
 
ABOUT WATERLOO GIN

Waterloo No. 9 Gin (photo #4), an artisan gin distilled in Texas Hill Country, is distinctive not just because it’s made in the U.S.A.

Rather, it’s made to closely reflect the terroir‡ of Texas—or more precisely, the flavors of Texas.

 
The result: an aroma of citrus and lavender. A palate with anise flavor from the licorice root, along with the classic pine-and-cit5rus flavor of juniper berries, and hints of pecan and lavender.

Waterloo is quite different, and a nice gift for a gin enthusiast. Check it out at WaterlooGin.com.
 
________________
 
*Classic British summer drinks reflect the country’s fondness for gin. They include The Bramble (with blackberry liqueur), Gimlet, Gin & Tonic, Pimm’s Cup, Pink Gin (simply gin with Angostura bitters), Sloe Gin Fizz, and Tom Collins.

†Pimm’s No. 1 is a gin-based liqueur created in 1859 by James Pimm. It’s made with a base of dry gin, along with other liqueurs, fruit juices, and spices (the exact recipe is a closely guarded secret).

††Blackberry substitute: a pick of fresh blueberries.

‡Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

In the broader sense, “terroir” references the complete sensory expression of a place through its flavors and aromas, particularly as they manifest in food and drink.

> Goût de terroir, meaning “taste of the place,” emphasizes the flavor aspect specifically.

> Sense of place is the English equivalent.

> Other terms for the concept are regional character and local expression.

[1] The Pimlet, a gin cocktail fusion of a Pimm’s Cup and a Gimlet (photo © Sarah Maingot | Willa’s | Tampa).

[2] A Pimm’s Cup is festooned with fruit (photo generated by A.I.).

[3] The Gimlet was named after a small hand drill. Why? Supposedly, both the drink and the tool have a “piercing” effect. The recipe is gin, lime juice, and simple syrup (photo © Gallo Winery).

[4] Waterloo Gin #9, made in Texas Hill Country, is so-named for its nine botanicals. It is distilled to 94 proof (photo © Waterloo Gin Company).

[5] You can purchase simple syrup or make it. The recipe couldn’t be simpler: Boil equal amounts of sugar and water until the sugar dissolves. You can also make flavored simple syrup. Here’s the recipe and more ways to use simple syrup (photo © Sonoma Syrup Co.).

[6] It’s easy to make cucumber ribbos (photo © Taste | Australia).

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[1] Salt & Vinegar Martini at Cheeky’s | St. Petersburg (photo © Sarah Maingot).

[2] Not everything on a plateau de mer (plate of the sea, also called plateau de fruits de mer, fruits of the sea) is raw, but it’s all delicious with our featured Martini. See more about the plateau de mer in the footnote* (photo © Upper Story By Charlie Palmer).

[3] The mixologists’ favorite gin (photo © Ford’s Gin).

[4] A Dirty Martini with a beautiful presentation (photo © Coquette Boston).

[5] Ruth’s Chris‡ Steak House embellishes its Dirty Martini with blue cheese-stuffed olives (photo © Ruth’s Chris).

[6] A half-salted rim (photo © Manhattan Cricket Club NY)

[7] This Martini doesn’t use brine, but it does have a garnish of sweet gherkin slices (photo AI 2025-06-07).

[8] This classic pintxo from San Sebastián, Spain simply skewers an anchovy, olive, and guindilla chile pepper on a toothpick. Said to be invented in 1946 at Bar Casa Vallés in San Sebastián, it was named for Rita Hayworth’s character in the film Gilda that opened the same year. Here’s the recipe (photo © Donostia Foods).

We were delighted to receive this recipe from Cheeky’s, a new neighborhood seafood restaurant and raw bar on Central Avenue in St. Petersburg’s Grand Central District.

It’s a Salt & Vinegar Martini, garnished with an olive-wrapped anchovy—although you can get fancy and make a Gilda (photo #8).

It’s the biggest hit on Cheeky’s cocktail menu.

So as a Martini maven, we got out the ingredients, mixed one up, and liked it.

Next, we mixed up a pitcher and called friends for TGIF cocktails and put together a quickie plateau de fruits de mer* (photo #2 and footnote**) from our fishmonger.

We tweaked the recipe a bit. In this version, vinegar-laden pickling liquid replaces pickle brine of a Dirty Martini (the difference between the two).

> The history of olives.

> The history of the Dirty Martini.

> The history of the Martini.

> The history of the cocktail.

> The different types of vinegar: a photo glossary.

> The different types of salt: a photo glossary.

> The different types of olives.

> 50 more Martini recipes.

> All the Martini holidays.
 
 
RECIPE #1: CHEEKY’S SALT & VINEGAR MARTINI

At Cheeky’s, the Salt & Vinegar Martini utilizes celery pickling liquid from the kitchen for the vinegar component and an 80/20 saline solution for the salt element. We created our own easy brine (recipe below).

We also substituted store-bought anchovy-stuffed olives anchovy-wrapped olives.

If you want the latter—which is a classic pinxto* from the Basque region of Spain—we’ve found them ready-made at high-end Spanish grocers (they are also known as anchovy banderillas [skewers] with olives). It’s a simple wrap—use a pimento- or other stuffed olive. Here’s a recipe to make your own.

Or better yet, make the Gilda. It may well become your favorite Martini snack.

The mixologists at Cheeky’s use their favorite London dry gin, Ford’s Gin (photo #3), “as it’s well balanced with citrus notes and silky smoothness.” Grey Goose (photo #5) is the second choice. You can use whatever you have on hand.

Mix the Martinis in advance. The restaurant serves them ice cold in frozen Martini glasses. Freezing also gives the glass a frosted appearance, which keeps your drink colder and adds visual appeal.

The salt rim is our own addition. We’ve been adding a salt rim to Bloody Marys, and have plenty of kosher salt and coarse sea salt on hand. You can salt the whole rim or just half (or not at all).
 
Ingredients Per Drink

 
Preparation

1. MAKE the brine. Combine the ingredients in a small saucepan. Bring to a boil, reduce the heat, and simmer for 2 minutes to dissolve the sugar and salt. Remove from heat and let cool to room temperature.

2. ADD the sliced celery or other vegetable or fruit to be pickled (e.g. grapes) and pour the brine into a sterilized jar (instructions follow).

3. REFRIGERATE for at least 24 hours before using. The flavor intensifies over several days.
 
 
HOW TO STERILIZE A JAR FOR SHORT-TERM PICKLING

This is a much simpler process than sterilizing canning jars. There are three methods. We use Method 1.

With any technique, don’t touch the inside of the jar or lid after washing.

1. Boiling Water Method. Wash the jar and lid in hot, soapy water; rinse well. Place the jar and lid (separately, not screwed on) in a pot of boiling water. And boil for 5 minutes. Remove with tongs and place upside down on a clean towel to air dry.

2: Dishwasher Method. Run the jar and lid through a hot cycle with no detergent. (You can run other items along with them, just no detergent!) You can use the jar while it’s still hot, or let it cool on a clean towel, then fill.

3: Oven Method. The lid must be all metal, no rubber seal. Preheat oven to 225°F. Wash the jar and lid thoroughly with hot, soapy water; rinse well. Place the jar and metal lid (separately, not screwed together) on a baking sheet, open side up. Bake for 20 minutes. Remove carefully using tongs or oven mitts and place on a clean towel to cool slightly. Let cool completely, then fill.
 
 
THE DIFFERENCE BETWEEN PICKLING LIQUID & BRINE

**From the fishmonger we grabbed oysters, clams, mussles, and sea scallops, all served raw, plus cooked shrimp, a couple of lemons and limes. He also gave us a big back of crushed ice for the platter. We made our own cocktail sauce in three minutes, just by combining chili sauce (substitute ketchup) and horseradish. Here’s the recipe.

†Pintxos, pronounced PINCH-os (also spelled pincho or pinchu are bite-sized Basque appetizers, often served on a skewer or toothpick. They are a popular bar snack in northern Spain, particularly in San Sebastian. Pintxos are similar to tapas but generally more elaborately presented and often served on bread.

‡Who created the name, Ruth’s Chris Steak House? The name is the result of a legal red tape. The original Chris Steak House was founded in 1927 in New Orleans. In 1965, Ruth Fertel purchased the struggling restaurant and successfully ran it for years under the original name.

In 1976, the Chris Steak House building burned down. Ruth relocated the restaurant, but due to a legal stipulation in the sales contract, she couldn’t use the name “Chris Steak House” at any other address!

So to maintain brand recognition but comply with the legal constraint, she prepended her own name and the restaurant became Ruth’s Chris Steak House.

Ruth disliked the awkward name, but by the time the business grew into a national chain, the brand was well-known. Changing it again would have meant risking consumer confusion.

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