Cooking is way, way different from baking. At least, cooking in my perspective. For me, cooking is mastering a few basic techniques and then leaving the rest up to innovation, creativity, inspiration, riskiness, and laziness. Baking, on the other hand, has a set recipe. A plan. Something to follow to wind up with a certain product in the end. I like organization and the assuredness of following a formula (this is probably why I never was one for multivariable calculus). Cooking is crazy, but you can usually manage to salvage a good product because you’re with it every step of the way. You place everything in the oven to bake, and cross your fingers and pray it turns out well.
Anyways, I was tasked with preparing dinner last night so I thought I’d whip up pasta because well, I always crave pasta. I planned to prepare a nice garlicky, creamy white wine sauce to go over farfalle, shrimp, and other veggies. Then I realized that it was nearly 8pm. I don’t know about you (and I know many families that consider 9pm a “normal” dinner time) but college has somehow trained me that dinner should be at 7, or 7:30 at the latest, because the dining halls close at 8. So I ultimately threw myself into a full on cooking frenzy, cooked the basics of what I had to, and ended up with a pasta that tasted delicious, although I couldn’t tell you the exact measurements at all of what I used. I rummaged through my fridge and managed to salvage enough ingredients to come up with something. Pats on the back for me.