Philosophies & Such

As a writer and teacher of writing, I believe that we’ve all got a “lingo”—a style of conveying information that is uniquely us. I’d define my own cooking lingo as follows: short, efficient, curious, contemplative at times, but mostly practical.

Some lingo to know…

T—An uppercase T stands for Tablespoon.

t—A lowercase t stands for teaspoon.

Pinch—I speak in pinches (or sometimes dashes) because when you’re cooking for one you get down to incredibly small measurements (e.g. 1/16 t, 1/32 t) when it comes to salt, baking soda, baking powder, vanilla, etc. I’ve considered calculating out every pinch, but that seems like tedious work. A pinch is a pinch. Sometimes it’s a scant pinch, sometimes it’s a heaping pinch, but it’s still just a very small amount of ingredient. So small that it seems frivolous to stress over what comes down to being a few extra granules or drops. If it will make a huge difference in a recipe, I’ll be more specific, but even I, a lover of all things precise, find something liberating in relying on your great-great-grandmother’s approach to cooking using your “best judgment” measurement system.

Coincidentally, I think this lingo perfectly captures who I am as a person and as a cook. I thrive on productivity and effectiveness. This is especially true of me when I’m at work. In the kitchen, too, I’ll often find myself trying to get as many things done as possible—dishes, next recipe, place setting, etc.—before the microwave timer goes off.

But I realize, too, that this doesn’t always work, and more often than not, I realize this when I’ve hurried too much, and the cake roll I’ve attempted for the 3rd time has crumbled into a blob of mashed bread. It’s times like these when I’m reminded to slow down and focus on what I’m doing. Then the food comes out better and I’m reminded of the more delicious things life has to offer when I take my time.

Oftentimes, those things are food. I love desserts and good food, and you’ll notice that I incorporate foods that fuel my body. Most of my recipes feature healthful ingredients, such as whole grains and natural sugars. This, I believe, is because I strive to be effective in my everyday life, and eating whole foods in reasonable portions fuels me to do just that. But these delicious things aren’t limited to food. I also value the connections I make with people. Sharing my recipes through this blog allows me to do that on a grander scale. So I hope you, dear visitor, enjoy perusing these pages. I hope you’ll find a recipe or two that tickles your tastebuds just thinking about how good it would taste. And then I hope you try the recipe out for yourself. Every recipe I’ve posted was selected because it was a joy to make—or to bake—and to take to others, like you. Please leave comments letting me know what you think or ideas you have for future recipes because once again, I cook to connect. Although most of my recipes are single-serving ones, they’re approached with others in mind. I’ve searched the web, recalculated, and recreated with fellow live-alone, twenty-something professional women who don’t like wasting half of their weeknight meals on frigid leftovers. So try something new. Share your favorites with friends and family. Let the goodness spread!

Jackie

4 thoughts on “Philosophies & Such

  1. Pingback: The Great Pumpkin Roll | Collegiate Culinaire

  2. Pingback: Hotcake Hearts Bar & Muffins | Collegiate Culinaire

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