The recipes I have posted for you have never been written down until this blog. These are things I have been making forever and I am one of those cooks who just throws stuff in the pot, tastes it, and maybe throws in a few more things. I have a fairly good sense of what tastes right together as far as spices and condiments. I had to measure as I prepared these recipes this week because I don't think you would like it if I said things like, "throw in a handful of parsley" although that is exactly what I do.
That being said, measuring is not important unless you are baking. Then science gets involved and things won't rise, or rise to much and become like an "I Love Lucy" episode. So I always measure when I bake. I am telling you all of this because if you would like more salt, or more tomatoes, or none of something. That is probably ok. Once you start cooking them, these recipes become yours not mine. You say, "Oh I got this from Carol's blog but I changed a few things." I almost never read a recipe in a cookbook, magazine, or online without thinking there is something I would change. And I do. So far I haven't killed anyone, or even made them sick. Feel free to experiment, and then tell me what you did and how it turned out. I am always looking for new things to try.
Tomorrow, I am going to talk to you about how to make a roux. (Go ahead, look it up if you don't know what it is, or wait until tomorrow and I will tell you.) Every good cook knows how to make a roux and all the wonderful things you can do with them. Till then:
Happy Cooking!
Carol
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