I have a confession. I love to mess up a perfectly good recipe, on purpose. I adore any recipe writer who is detailed and precise about their explanations and measurements. It helps me figure out how far I can veer before crashing into disaster. Becoming a decent cook is similar to any skill in life. Once you learn the basics you can begin tweaking, fiddling and meddling until you find your pulse. Your mark. Your touch. Typically, I try to follow a recipe exactly as written on the first attempt. Any attempt after, however, is fair game. Even at first attempt, I am liable to cut diagonally instead of vertically. I might add a handful of chopped basil instead of measuring it out precisely to 1/4 cup. I want to stay within the confines of the recipe without letting it confine my spirit, my passion for food. I, more than most, can become so lost in perfectly executing the details that I completely forget to enjoy myself. The final product may look and taste perfect but it will lack heart, soul and passion.
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