Lately I've been reading more than I've been cooking, but I've been reading about cooking, so that's something. Ratio by Michael Ruhlman and On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee are sort of like cookbooks, but they explain how and why cooking works so that you are free to experiment and have more successful results instead of constantly having to go back and refer to a book or recipe.
|Playing with Michael Ruhlman's Ratio|
|My first ratio based baking experiment - coconut almond cupcakes with almond butter frosting. They look so pretty but they were a huge failure. Way too much oil... like the consistency of a wet sponge. Ugh.|
|My little garden! Everything is still sprouting, so all I have planted right now are cantaloupe (on the right) and sweet pea (top left).|
|The first grill of the season. There were also some tuna steaks, but they're not pictured.|