- You eyeball ingredient measurements.
- You substitute ably and with abandon.
- You regularly improve on recipes written by professionals.
- You search for physical indications (browning, thickness, scent, etc.) that a recipe is done, rather than use times.
- You have an ever-expanding repertoire of dishes you know by heart, and can easily go a week without consulting a recipe.
- You bring lunch to work not because you want to save money or watch your waistline, but because your leftovers are fantastic.
- You don’t choose certain restaurant dishes because you can make it just as well – or even better – by yourself at home.
- Your pickiest friend will eat your food without complaint.
- Your foodie-est friend will eat your food with glee.
- Your parents entrust you with Thanksgiving.
Here are a few recipes I'm hoping to make over spring break, which is all this week:
Potato and Artichoke Tortilla
Miso Soup with Poached Egg
Lime Soda Hangover Cure
I served coffee, banana bread and fruit salad at my thesis defense last Thursday. This banana bread recipe was recommended to me by a fellow MFA student and it was delicious. I substituted applesauce for the oil, and the cake was incredibly moist, even after I left it out all day and overnight after my defense (it was St. Patrick's Day! I was celebrating passing my defense...)