As you no doubt know from the inspirational images on your daily Instagram feed, when life gives you lemons, you're supposed to make lemonade. When you're half way through cooking a delicious-smelling, slow-cooking weekend dinner and your gas runs out, it's more like life has smashed a lemon-shaped fist into your gut.
It happened to us recently. But like the troopers we are, we had a takeaway from Begum's, wiped the tears from our eyes, and the next day, with a shiny new cylinder in place, set about doing what we could to salvage the abortive dinner - in this case, we managed to resurrect the roasted sweet potatoes.
We made Mexican sweet potato soup. This was partly inspired by the already-made blackened sweet potatoes that the recipe called for, and partly by the happy coincidence of having non-expired sour cream in the fridge for the first time ever. Also, by my new found love for the instant smoky hit that is chipotle sauce, which the recipe called for. We had it with crusty oil-drizzled bread, a lot of coriander, and the chipotle bottle close at hand.