A simple question really – how do you cook? Are you a recipe follower? Or a recipe creator? Or maybe even a recipe alterer? Or maybe it goes in stages.
I started as a recipe follower. I knew better than to vary from a recipe. There had been too many questionable results using my version of varying from a recipe. Once I didn’t have enough ketchup to make my Dad’s bbq sauce that I needed for the country style ribs. I varied from the recipe and used a can of diced tomatoes instead – they weren’t bad but they weren’t what I was expecting. Or the time when I was baking chocolate chip cookies from a recipe on the back of a certain yellow package – I figured if softened butter was good melted butter would be better. It wasn’t bad but I did have to make one giant cookie in a cake pan instead. Actually for many years I preferred that method – made cookie making faster. So for years and still currently I am a recipe follower on most things.
Lately though I have been feeling brave in my little apartment kitchen. At least in the baking arena. I have been turning perfectly good regular white floured baked goods into my version of super healthy made with whole wheat pastry flour and no white sugar here versions. Most have turned out just the way I wanted. Some a little less sweet but a whole lot more healthy than when they began. So in a very tiny, teeny tiny way I am a recipe alterer.
Someday I hope to become a recipe creator. Those that can take a handful or more of ingredients and come up with something amazing. For now I will take my tiny steps forward and hope my taste tester Husband holds up.
This weekend he will be tasting Blueberry Bread.
