maleficent

when cooking veggies, I cut them all the same size, if I am so they tend to all cook at the same time. If I am pressed for time, I will cut them smaller, so they will cook faster.

If I am cooking meats or something else with the veggies... I have to estimate how long the meat will take - and estimate acccordingly. If something is cooking too fast, I'll either turn off the heat, or put it in a really low oven to keep it warm.

Next time, you could have taken your 'rogies out of the skillet if you saw them getting too cooked (though I like them crispy) and stuck them in the oven to keep them warm, long as you don't cover them, they wouldn't get soggy. Sounds like you did a great job experimenting in the kitchen... I live the flavor of vermouth in cooking.

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