There are many posts not completed, perpetual drafts, or not written at all, about lunch and dinner. Whether quick fixes or something such as this stew, things I’ve never shared before because I usually don’t measure; instead doing by feel and intuition – colours, smells, and taste being my indicators and clues as I’m making it up as I go along.
When I’m baking, I generally measure as baking is more of a precise science than cooking – with cooking, you can be adding and tweaking flavours all the way through until you’re satisfied. There used to be a time when I stood more closely by the “rules”, following recipes exactly as instructed – measuring a teaspoon of this, a teaspoon of that, but nowadays I mostly eyeball it and making it up as I go along, without advance planning and or without a recipe: just a general idea or guideline. It reminds me a bit of Chez Panisse, in the early days when it was still young.
Now, hopefully after this kind of post, I will try to share more recipes like this in the future.