So please forgive my general absence this week. Yesterday’s post was me feeling guilty about not writing more, and then I started feeling guilty about only writing about shoes and colorful things, and then more feeling guilty about feeling guilty about things that I love even though they are things because I love them and who can be mad at me for that. Guilty.
Are you picking up what I’m throwin’ down?
I have generally been in a bit of a sour mood lately, the fact that I was able to pair chambray with floral shorts and sandals for only a brief moment before being shoved back into boots and sweaters doesn’t help. I could go on and on, but it basically boils down to the fact that the world doesn’t get me and that makes me want to wear more eyeliner and get a pocket chain, and cover one eyelinered-eye with my hair, blah blah blah…
But then it hit me. The whole reason I began being-a-blogger-and-what-not was to share my love of food and wine and shoes. And the whole reason I started cooking was to have something amazing to do at the end of a day. Sure, my feet are nowhere near my hair or my food, but I am pretty sure this finally counts as going full circle. Like in life.
So I’m not much one for recipes, I like to kind of make things up as I go. This makes cooking more enjoyable to me because I feel like I am truly creating something. It also makes me a terrible baker and provides a sound reason my biscuits turn out like rocks.
To avoid making the same thing over and over, I need a few kitchen-references, which is why I love to watch Iron Chef and read Food & Wine. But despite the fact that I don’t have the Iron Chef resources in my apartment, this little spice and herb book gives me way more freedom to make what I want with what I have and have it turn out somewhat delicious.
By highlighting flavor and spice combinations, it teaches you about flavors on a big scale—what works and what doesn’t. It’s allowed me to build some complexity into my cooking, so that I have moved beyond “spicy” or “sweet.” Also, when I compile-a-pile of unregulated no-recipe spices, I feel more confident in throwing them in the pot, and less reliant on the ol’ fingers-crossed method of cooking without direction.