The quest for happy imperfection…

 I’ll apologize in advance because my cooking methods are, well, neverperfect. I’m not particularly precise in my measurements, they usually include things like “2 shakes of this” or “a smidgen of that.” Which, is really because all food is adjusted to taste.  So, have fun with it. Change it as much as you like, I won’t be offended. Aren’t all recipes just starting points anyway?

Also, I live at high altitude. So if I’m posting a recipe for something baked, and you also live at altitude, consider yourself lucky! If not, I will try to put in regular altitude adjustments. As a general rule, in case I forget, double the leavening agent, subtract a little bit of liquid, and bake it 25 degrees hotter for a little bit less time. I wish I could be more exact for you… but, I’m not a chemist. Oh, and that doesn’t apply to cookies, but does apply to cakes, breads, etc. Once again, all recipes are just starting points.