I like to cook and bake. I try to make bread once a week, usually a baguette of a french loaf, but I got some rye flour, so I’m into rye bread for a while.
My grandmother would make rye bread in her own way. My sister and I asked her for that recipe once, and she pointed to her head and said “watch”. So, she poured and dashed the ingredient into the bowl—no measuring implements required unless you consider a handful as a measurement—as we looked on and guesstimated the amounts. Even with her arthritic hands, she could kneed better than anyone.
The result? Same as always – Best rye bread ever.
My mom has the “recipe”, and it’s good, but it’s not the same. My sister makes it, and it’s good, but it’s not the same. I make it, and it’s good, but—well you get the idea.
I usually follow a recipe once, then make my own variation. My entrees never taste exactly the same, because I often add different ingredients based on what I have in my fridge. Baking is somewhat unforgiving to artistic license I have learned, so I have experience some failures. Oh, I eat them…usually.
I’ve been chastised when asked to prepare on of those meal prep boxes*, where everything is all ready to go, and includes a step-by-step picture map with the first instruction being: “Read the entire recipe card before starting.” Yeah, whatever…
*In one of the commercials, they say these meals are great for preparing dinners “on a budget.” Really? Maybe if you include the 4 or 5 free meals they send, but after that— I could eat for a week on the price of one box.
Leon Stevens is a blogger, composer, artist, and an author of four books (so far): Lines by Leon: Poems, Prose, and Pictures, Journeys: Eight Original Pieces for Classical Guitar, The Knot at the End of the Rope and Other Short Stories, and The View from Here, his first science fiction novella.