You've been hearing quite a bit about our food lately. Primarily because with these new silly 40 hour work weeks at the end of the day the only place left for creativity is in my food. My taste buds are enjoying it. My fabric and yarn...not so much.
Because I'm using food as my creativity outlet, recipes have become less of a set of instructions and more like guidelines. For some reason I hardly feel obligated to follow the ingredients, measurments, and even steps. Is this normal? Do the rest of you view a recepe as merely inspiration for your own masterpiece?
Take for example the Prosciutto, Spinach, and Pasta Casserole(Found in the Better Homes and Garden's Plaid Cookbook):
Ah this has spinach. We have lots of spinach from Costco. I'll do that. Except, ours is fresh.
And I'd rather use bacon.
And cook the onions and garlic in some of the bacon grease for less dairy.
Ooooh I dont like Anise. I'll trade our for Italian seasoning.
A dallop of sourcream wont hurt...I didn't use butter.
Hmmm maybe just a bit more flour.
Ooops, too thick more chicken broth.
I'm scared of our oven, pie dish fits in our toaster oven, lets use that.
Luke doesnt like em anyway. Ill saute some and put them on top of mine.
Ps. Made lemon sorbet. Minced the lemon peel because we don't have a zester. Didn't like the idea of all the chunks in our sorbet. Straining them out seemed like too much work.
PPPs. The side benefit of making Lemon Sorbet is that you have lemon juice ready to go on fresh avacado slices to then be sprinkled with salt. One of my favorite snacks. Noteworthy moment: This is the best avacado I have found outside of California.