About me
I like to wing it. I've recently started cooking a lot and I definitely gravitate towards baking. I don't like precise measuring and I love to add flavors on the fly. I tend to: • add more vanilla • sprinkle stuff with fresh rosemary • jab meat with garlic cloves • douse everything in olive oil • run out of regular sugar and substitute powered sugar • turn off the oven a few minutes early, leave the food in there and wait to see what happens. People like it when I make bread, ham biscuits and pork tenderloin.