If you’re going to keep reading this blog I should probably tell you now that I’m not big on including measurements with my recipes.
This is for a couple reasons:
I’m lazy and it’s so much work to actually measure how much of a particular spice I used.
I don’t actually know how much of said seasoning I used. I tend to just grab what I need and figure I’ll make it work!
Lastly (and most importantly), I don’t want to encourage you to cook that way.
There is something to be said about cooking with your intuition. Anyone can follow a recipe but can you create your own? Can you take someone else’s work, get inspired and add a twist?
A little less salt here and a squeeze of lemon there and you have an entirely new dish than the one you started out with. The more you start detouring from recipes, the better cook you’ll become.
You’ll mess up often and probably spectacularly.
Once my mom, who is a saint and my first chef, decided it would be a good idea to make salmon spaghetti. It was an abomination, a crime against humanity really. We remind her of this one slip up every chance we get but she has cooked countless AMAZING dishes since.
My point in telling you this is to say: YOU WILL FUCK UP!
Failing is one of the few certainties in life. You will over season, you will undercook, you will burn and cut yourself and it is normal. Don’t let it faze you!
If you take nothing else I say seriously, if you read this and think to yourself “she is so full of shit” (side note you’re probably right) please listen to this: trust yourself always, and in all things. Trust in your ability to know…that extends from knowing when the chicken is done to knowing when to leave that dead ass job.
And should you ever find yourself in a situation where you’ve invited all these people over with the promise of a good, home-cooked meal and you’ve fucked that up too…tell them that they’re lucky that you even thought to invite their asses over, pour yourself a drink, order some pizza and get over it.
You got this!