Before I share a recipe, there are a couple of things I need to confess.
- I am terrible at math. I mean really really REALLY terrible!!! I am also terrible at science. REALLY terrible. Apparently baking involves chemistry. Baking involves exact measurements. EWWW! That’s just as bad as nails on a chalk board.
Baking involves color, texture, smells and tastes. I am a very tactile person so anything that lets me understand what a desired consistency should be, level of sweetness should be, etc., I am all over it!
I think every science lab should have a food processor next to every bunsen burner. Do they still require students to get those TI83 calculators? If so, kids should also be required to own a beautiful set of measuring cups and a fancy whisk with a ball in the center. I am not talking about a separate home economics class. If it truly is a science, then let it be just that! I would have rocked the crap out of those classes!!
2. When following a recipe, I CANNOT follow it as it is written. My body and brain just won’t allow it no matter how much I want to. Part of me feels like A. It would be plagiarism and B. It would prevent me from being creative, taking risks, and giving myself a little artistic freedom. One more thing…C. Some recipes look amazing and there is that one little thing that just needs to be tweaked for me to be comfortable eating it.
So now you know that I am terrible at math and science. You know that I take my own artistic liberties when it comes to changing preexisting recipes so I can comfortably eat and share the fruits of my labor. When asked how much of something goes into a recipe of mine or how do you know when something is done, I have a couple answers depending on the ingredient.
They are as follows:
- A bissel (a little)
- A S%@# Ton (a lot)
- Until it tastes good (it’s to your personal liking)
- Until it’s smoothe like butta (keep at it. It’s like churning butter from scratch.)
- You know it’s done when you want to jump in face first. (like finding the wedding dress of your dreams… you just know).
You don’t have to be a great cook or baker to have imagination or intuition. I am a creature of habit and when I find something I like I will figure out as many possible ways to reinvent it before I move on to the next hurdle. Half the battle is just trusting yourself. What’s the worst that could happen? Something doesn’t turn out quite exactly as you had planned. Then what? You turn that into something else. BAM! HISTORY IS MADE IN YOUR KITCHEN!