You know, half the time I have no idea what I’m doing. It’s really more like experimenting with ingredients than actually cooking. Cooking for me means you know what you’re doing and that the final product will be delicious. Most of the time I just dump everything into a pan and cross my fingers that it’ll be edible. And this is the one reason why I don’t bake.
How much salt did I use? A pinch? How much is a pinch? Not sure. How much pasta did I really boil? I know 1 serving isn’t enough for me so I usually make a little bit more. Is it 3 ounces? How long do I saute the asparagus? Eh….*shrugs. Medium heat, high heat, low heat. I should pay more attention when I cook so that I can be consistent every time. Some days my dishes turn out pretty darn good and some days they’re underseasoned. I guess like everything else, it’s just practice practice practice.
This is difficult but I’m going to try to be better at this. This whole recipe writing thing.
Anyways, check it out, spring is finally here. I found asparagus (sorry kale) at the farmer’s market and decided to cook it for lunch. Luckily I had stuff at home to cook a pasta dish with the asparagus. It was like spring on a plate.