Recipes: I find these recipes to be easy and delicious. Like many recipes, some have morphed from the original. Many of the recipes are old tried and true classics with a little spin. A little tweak, a little twist, and here they are. Adjust these recipes again (if you find it necessary) and make them yours. I don’t own flavors, combinations or ideas. I just cook them. I too combine flour, butter, salt, and ice water and make pastry. I’m sure I’m not the first. It works, I don’t mess with that. So take my suggestions and try them. Send me your recipes. I love trying new and different things. Send them to me, I’ll cook them and we can compare notes.
Poke it again: Work on technique not measurements. Know when things are “done” not by looking at your watch but by poking, squeezing, or smelling. Get a “sense” for food, a feel for what works. We can read until we’re blue in the face, but until we put something in the pan, it means nothing. The only way to get started is to start. The only way to get better is to try and make a mistake or two along the way. From these efforts build your knowledge base.
Light that fire: We’re ready to go. Our ingredients are chopped and at the ready. Meat is at room temperature. Plates are out. The table is set. Wine has been selected. Now take a big sigh as half the battle is over. The rest is easy. Now we can focus on the food and the cooking. My hopes are for you to enjoy it as much as I. Tight Lines!