Last week I saw The Engineer holding a plate of delicious-looking breakfast--eggs with fresh spinach, tomatoes, and cheese. It looked fantastic, and I commented on it.
"Yeah," he said, "I was going to make an omelet. But I put the eggs on the griddle (which is totally flat with no edges) and it started going everywhere, so I turned it into a scramble instead."
I looked at my highly-intelligent husband, my Engineer who does design work for water and wastewater treatment plants, who is an expert at water flow (but apparently not egg flow), and started to giggle.
"Why in the world," I asked, "did you use a griddle for an omelet?"
Thankfully he laughed too. "I don't know," he admitted.
We got a good laugh out of his plate of scrambled eggs (that tasted just as good as an omelet would have.) And I decided that while I'd be happy to trust my drinking water to him, maybe food engineering is best left to me.