Monday, March 2, 2009
Observation From a New Bachelor
Mrs. Abbey has been away now for a dozen days and I have come to some conclusions. Doing laundry is a lot like cooking. When you have a level cup full, in this case a basket full of laundry, you carry it downstairs and start the base. You get the two main ingredients going, in this case water and liquid soap (I hope that is what it was and not a crap load of fabric softener), and turn the dial to full load because face it, I wouldn’t be doing laundry if I didn’t have a full load. Now if Mrs. Abbey is reading this and isn’t banging her head against a wall in the Philippines, don’t read this next sentence. Dump everything into the pot/tub at this point. You don’t sort out your white noodles from the colored noodles. You don’t treat your white beans differently from your colored beans. You are a true equal opportunity laundry kind of person. It all goes in together. The one advantage to laundry over cooking is that with laundry, you have automatic stirring so as Ron Popeil says, set it and forget it. Forget it is what I did and so I wasn't disturbed until a couple days later when I grab the last pair of skivvies from the drawer. I switched the almost dried clothes from the pot/tub to the oven/dryer. I don’t like waiting for food to cook when I’m hungry so drying clothes is no different. I turn the temperature to hot and walk away knowing that unlike cooking, a dryer never overcooks, unless it malfunctions but that wouldn’t happen to me. I hope. Hours later, after you discover your clothes have finished cooking/drying, you carry them back upstairs and then and only then do you sort them. The wrinkled beyond repair go back in the basket to try again in another twelve days and the salvageable clothes go on the hangers or in the drawers. I mean who besides Mrs. Abbey would care if my skivvies were wrinkled?