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22 April 2012


While cooking from recipes is a good start, it's thirty years of cooking for myself that led to being able to adapt and guess and improvise.

Recipes are sheet music. This kind of cooking is improvisational, jazz, harmonizing flavors you know work—and occasionally going to the fridge or pantry to seen what might inspire a new combination. Spices are my equivalent of musical scales.

Lovely post, GG.

Nice post, George. One night long ago I cooked dinner for Hank and Frances, and felt exactly the same way you did. Same thing happened too. Jolly evening all around. Wine, I'm sure, helped.

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