Wherein I use the term ‘macking’ to talk about people lovin’ on your for your cooking skills.
Sometimes adapting recipes is an overachiever game — how many changes can I make so this recipe become uniquely mine?
This often involves a lot of failed experiments asking the way.
Sometimes, though, a splash of this an a dabble of that equals awesome simplicity.
Like this, iced tea with frozen peaches, a splash of orange-mango juice, and a dribble of ginger syrup.
2015 did a lot to shape views and goals and outlooks on a lot of things. Heading into 2016, I’m coming out of a clustermess of a final three months of the last year trying to remember who I am and who I want to be. Along those lines, food has either been a gluttonous feast or just shoving whatever I can into my face to keep going.
After a week full of way more delivery food than one human should allow themselves, I was determined yesterday to actually cook something. On my way home, I was struck with an instant, powerful craving. I wanted a cheesy chicken dip for dinner. That, and only that, would make me happy.
Sometimes in cooking, just like in life, you take what you know and wing it from there. In this instance, it worked out very well.
I was hunkered down toward the end of a stressful day, trying to hit my daily word count goal. I was writing a dinner scene between two characters and one of them brings dessert — a chocolate raspberry tart. No sooner had I typed those words than my mouth began watering. I froze. I couldn’t move on with the story. I needed that food, and I needed it now.
I was over-chickened and feeling experimental. I’ve got a food blog now, aren’t you supposed to try new things and share your screw ups for all to see? Well, this definitely wasn’t a screw up. As someone who’s not into fishy-fish, I found it really tasty.