When I began this project, I planned to follow every recipe and every direction to the letter. No improvising. No substitutions. But with only 2 recipes under my belt after several weeks, it is time to adjust my sights. After all, I am a cook. Cooks improvise. They adapt. When it's the only way to reach the goal, we punt. Wow...a sports metaphor! How did that get in here? I hope that means what I think it means.
The book is written for home cooks...with homes that are not in Gastonia, NC. I have always found shopping here to be a challenge. I went out the other day for Cornish hens, avocados, orange sherbet, and kitchen twine. It took over an hour and three stores to complete my list. The manager at Food Lion had the meat guy give me the twine, since they don't sell it. Oh, Publix, how I do miss you! Some of the produce, the types of olives, and oils are just not available. I'm hanging my hopes on Charlotte with its Earth Fares, Whole Foods, and Trader Joe's. And there is a Publix a mere 40 miles away. Sounds less ridiculous all the time. Some recipes will have to wait until I hunt and gather the proper ingredients. But for others, I will improvise and make do with "close enough". I'm actually taking a list of stuff with me to NY at the end of February in hopes of finding some things there.
The equipment is another issue. I have more gadgets, appliances, special pans, etc. than anyone else I know. But a 10" x 6.5" x 3" pan for the Pave' Potatoes, no. Nor does anyone else judging by my internet search. On the brink of making the search for this pan my personal Holy Grail, I took a deep breath and talked myself off the edge. First of all, the full recipe would make more potatoes than George and I could eat in a month; and the recipe is too much last minute work for me to make for a crowd. Second of all, aren't I really after learning techniques? Won't the technique be the same for half the recipe? Finally, do the squares have to be exactly 3" x 3". I think my regular loaf pan will do just fine.
I guess there really will be life lessons along the way on this project. If I keep waiting for the perfect olive or just the right pan, I will miss the bliss of enjoying the feast. So, damn the pan...I'm feasting, baby!
The book is written for home cooks...with homes that are not in Gastonia, NC. I have always found shopping here to be a challenge. I went out the other day for Cornish hens, avocados, orange sherbet, and kitchen twine. It took over an hour and three stores to complete my list. The manager at Food Lion had the meat guy give me the twine, since they don't sell it. Oh, Publix, how I do miss you! Some of the produce, the types of olives, and oils are just not available. I'm hanging my hopes on Charlotte with its Earth Fares, Whole Foods, and Trader Joe's. And there is a Publix a mere 40 miles away. Sounds less ridiculous all the time. Some recipes will have to wait until I hunt and gather the proper ingredients. But for others, I will improvise and make do with "close enough". I'm actually taking a list of stuff with me to NY at the end of February in hopes of finding some things there.
The equipment is another issue. I have more gadgets, appliances, special pans, etc. than anyone else I know. But a 10" x 6.5" x 3" pan for the Pave' Potatoes, no. Nor does anyone else judging by my internet search. On the brink of making the search for this pan my personal Holy Grail, I took a deep breath and talked myself off the edge. First of all, the full recipe would make more potatoes than George and I could eat in a month; and the recipe is too much last minute work for me to make for a crowd. Second of all, aren't I really after learning techniques? Won't the technique be the same for half the recipe? Finally, do the squares have to be exactly 3" x 3". I think my regular loaf pan will do just fine.
I guess there really will be life lessons along the way on this project. If I keep waiting for the perfect olive or just the right pan, I will miss the bliss of enjoying the feast. So, damn the pan...I'm feasting, baby!
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