I really think it's therapeutic to hold on to aged items be it pots, writings, books, recipes, and in this case pics. Holding on to some of these items allows you to reflect on how far you've come and what you've learned along the way- growth. This case in no different. At first I contemplated whether or not to take a new pic of a more recent quiche I made, or to use the original pic with the recipe re-post. I cringed at first once I decided to go with the retro-pic, but I feel better and better every time I look at it. This was me, right where I was. Imperfection, faults and all! Not only was I able to 'tweak' the recipe for what I know now in taste, but it allowed me to appreciate the process and enjoy my foodie journey.
We're not perfect, and neither is cooking food. Many people make the assumption that because you can cook you automatically are an awesome baker...WRONG! Baking is more like chemistry and 'exacts'. See, no, that's not cooking at all. Something tastes off? Add a pinch of this or a dash of that to balance the taste. Texture of your sauce too loose? Make a slurry with cornstarch or flour to thicken it up. You can even step it up a bit and add pureed white beans. See, you can't do this in baking. Your soufflé didn't rise? Oh well, you gotta toss that bad boy and start over again!
So enjoy this delicious egg pie that you can serve for breakfast, brunch, lunch, or dinner with a salad on the side. And don't forget to make your own. Don't like shrimp? Add cooked chicken or omit it all together. Not a fan of kale? Spinach is a delicious and just as healthy substitute!
Ahh, the beauty of cooking! Where do you think I came up with my mantra, Make It Your Own? You see, with cooking, you can!