It seems fitting that the first post in this new format (I upgraded from a self-scripted journal to a full-blown blog with comments) is about one of my favorite subjects: food.

Confession: I love cooking, I love experimenting with different flavors, and I love creating tasty concoctions from various aspects of other recipes. The problem is that I don’t have the time to do that anymore, so lately I have been resorting to the familiar, the recipes I can’t even call recipes because I have no idea how much of what goes into them. No longer do I count the spoonfuls (of various fullness), instead simply emptying the contents into a mixing bowl. Some might call that being an expert; others will consider it sloppy. It doesn’t really matter to me because I’ve never even followed a recipe exactly. There is always something I estimate, substitute, omit, add, or splice with another recipe. In essence, I use recipes as ideas, often reverse engineering my own recipes from pictures of dishes. Following parts of recipes seems to only be a lesson for a new technique or a dish completely unfamiliar to me (last time I remember doing that was when I didn’t know how to make the crust for an apple pie).

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