When I do prepare a full course meal for the holidays and family gatherings I use recipes. Normally, I follow them to the letter and when I do make adjustments it is usually a shortcut. However, I make sure that the shortcut does not compromise the end “taste” result of the dish. I feel justified in doing this because I do choose complicated and new recipes to try on these rare occasions when I put on my apron.
I am an adventurous person and I enjoy tasting new dishes from friends or at a new restaurant. Call me up and I am that girlfriend that will taste test your new dessert or try out that new pasta dish at the favorite restaurant (i.e., like that wonderful seafood ravioli I had recently at the original, family-owned Carrabba’s Restaurant on Kirby Drive in Houston – www.carrabasoriginal.com ). However, I have not been adventurous enough to create a recipe in my own kitchen and cooking life.
There have been occasions that I have experimented with grilling beef, pork, chicken and seafood using different seasonings from one of my favorite cooking stores – Penzeys Spices (www.penzeys.com), I have added to an existing soup/entrée recipe and I have even fooled my “bake-from-scratch-only” Mom by doctoring up one of those Duncan Hines box cake mixes but I don’t think these action will count as inventing a recipe.
My life isn’t over. I still have time. I think I will add this to my bucket list.