On Sunday, per Bobby's request, I made Chicken Cordon Bleu (he has very fond memories of the Chicken Cordon Bleu from the BYU dorms and the MTC, though he did admit that mine beat out those paltry contenders). As a side I wanted to make pumpkin risotto. Way back in January I made him a butternut squash risotto that he went gaga over, and upon eating it he lost his heart forever. So he asked if I could make it again and of course I said yes, but we made it with pumpkin instead.
Anyway, I put Bobby to work on the risotto so that I could get down to business with the chicken (I love it when he helps in the kitchen!) If you haven't made risotto before, it's a very simple but fairly time consuming process of stirring a hot liquid (stock, water, etc.) into arborio rice. You have to stir the whole time so that it gets rich and creamy, and while the end result is nothing short of amazing, one does happen to get tired of standing and stirring for so long.
So Bobby got lazy, and couldn't stand any longer.
I guess if you're going to slave over a hot stove, you might as well do it comfortably.