By now you may have noticed that I’m not big on measuring.
There’s a reason for that – I honestly don’t measure if I think there’s a glimmer of hope that I can get away with it and have my recipe turn out. My boyfriend calls it seat-of-my-pants cooking but I like the challenge of balancing ingredients until something appears on my plate that’s just “right”.
The whole point of cooking, for me, is to adapt food precisely to my taste – in that moment. Some days I want mild and subtle – other days I want supper to come up and bitch-slap us with flavour. I am trying to share the pleasure of this approach, not stick you in the cooking equivalent of a full body cast. Besides, you may be cooking for more people or pickier eaters, or dealing with food allergies or diabetes… so you’ll need to adjust anyways.
What I promise to do is be honest. Sometimes I experiment and it goes wrong. When that happens, I’ll tell you about it. And when things go right, but that I can see where I’d sometimes like to do something similar but different, I’ll tell you that too – and how I’d go about making that happen.
I’ve had a few culinary disasters in my time. The world didn’t come to a grinding halt over it. I’ve also had things go horribly, horribly wrong… and yet come out great (if completely different from my original intention!).