On Recipe Development

Though it was a footnote, I’ve mentioned once before that I don’t understand how other food bloggers develop recipes, in part due to the repetition. And in part due to the fact that sometimes perfection happens out of accident.

I never did manage to replicate that pasta sauce. And, post-move, we no longer have the base to compare it to. In some ways, that’s good. It means I can just start from scratch and say, “I want to make a smoked pasta sauce.” In some ways, though, it’s bad. I can’t compare to perfection. I think of this because I’ve recently been working on a squash custard recipe.

The very first time I tasted delicata squash earlier this year, I immediately thought “dessert.” I wanted to make a pie.… Continue reading →

The Obligations Surrounding “Scientist.”

It took sitting down to a hard cider tasting to help me figure out some of the answers to Dr. Janet Stemwedel’s questions (reproduced below) from over a week ago. I’d been contemplating it for awhile, had written some serious notes on the subject, but I hadn’t gotten it figured out completely. As I finished my night of cider and camaraderie, I had a much clearer picture.

For me, from the beginning, it all came down to communication. I suspect part of this is that I love to talk. I am not only a complete chatterbox most of the time in person, I keep a blog and many of the posts are… not short. On top of that, I love listening and reading. Stories are fascinating, whether I’m telling them or hearing them.… Continue reading →