I could measure, meticulously, like my friend does when she bakes. But I like the randomness that sometimes happens when things are not rigidly defined, weighed and measured, to the ounce or liter. I could mix things by a recipe, exactly as described, and sometimes I do... but most times I don't. I rarely follow directions exactly, though when I do, it rarely comes out as planned. I like to explore the ingredients drilling down to the core of the thing, the concept. I like to understand the properties of each, the reason they are there - what they contribute to the end result. And so I have discovered that bananas, apple sauce, and avocado can sometimes take the place of eggs in recipes. I have discovered that recipes are like maps to a particular place, a particular outcome. And I have discovered that there are many ways to get to the same place or dish or baked good. And that pleases me.
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