‘My mind prefers to spend its time in the future, with short visits to the here and now before returning to the land of infinite possibilities.’ Heavens, Rebecca, can I relate!!
When I was younger, not even by much, I was often accused of dreaminess. It’s different tho, isn’t it, when you believe your dreams to be plans just not yet in progress?? 💕
Also I'm just a little envious that you can investigate your fridge and find peppers in there. Both that the fridge is large enough to house said peppers, and also that you HAVE peppers.
"I spent so little time thinking about what would happen when the season was over that I only recently remembered we were leaving and hastily made our travel plans."
Sounds about like returning from cruising, all discombobulated and flushed with joy.
Becoming sailors has obviously been a profound and rewarding experience for you both! It sounds like a new “love of your life” for you both. I love Fritos (they are my secret, now not so secret, pleasure)!
“My mind prefers to spend its time in the future, with short visits to the here and now before returning to the land of infinite possibilities. It resides in a time that doesn’t exist yet but might someday, if I can dream it into existence.”
Beautiful writing, Rebecca. The fun recipes are the icing on the cake! Enjoy this transition into autumn 💕
So here is what I love about Rebecca and her recipes. Well this isn’t everything I love because there are a lot of things to love…But this is something that really helps me.
In the details of Rebecca‘s recipe, or in her notes, she says things like “when adding more water, add a teaspoon at a time”. Phrasing like this, provides me some level of comfort. Left to my own devices, adding additional water would not be a teaspoon at a time. I will then wonder why it didn’t turn out like Rebecca says or how the picture looks.
It was a passing comment in one of her recipes where she noted - leaving out onions and garlic, well, that’s a dealbreaker. Unless…I’m making dishes for a friend of mine who is sensitive to allium family vegetables. When I’m making things for her, I substitute with fennel
That passing comment changed my world.
My spouse, Sharon, has sensitivity to the allium family. Again, will the end result look like or taste like what the recipe was driving me to do?
While using fennel as a substitute to onion may change the flavor, in my world that flavor is great and provides the similarity in texture to using onions. Game changer.
I am creative with food when I’m very comfortable in making a dish. After all, I am a very curious person. From the start, however, I like the formula. I’m a science gal. Give me a measuring cup and measuring spoons and I have more confidence.
Rebecca‘s commentary and level of detail in her tidbits has been allowing me to branch out and be more creative from the get-go.
I have always realized the power of words. It wasn’t until recently that I realized this included recipes.
Robin, not for the first time, you've made my day. When I first started writing recipes I had a difficult time deciding how much detail to add. There are so many things one might assume about the person cooking the recipe, so much terminology that the reader may, or may not understand. I wasn't sure if I wanted to assume little and therefore write long recipes, or assume much and keep it short and simple.
I decided to err on the side of assuming little and have definitely been criticized for the length of my recipes. But that's ok because over the years I've received notes like this, thanking me for the level of detail. :-) As you say, words are powerful, and while unavoidable, assumptions are dangerous. More words, less assumptions. In recipes, at least.
I love that the boat, with its inherent movement, kept you anchored in the present. ❤️ Also, I’ve had that flour tortilla recipe saved on my computer for months - I think this will be the week to try them with GF flour!
Wow, those peppers look scrumptious! I serve chili with Fritos on occasion, so I totally get their appeal (not something I usually keep around either). Hope you’re having a smooth transition back to life on land, while counting the days until next summer! 😊
Thank you Kerry! We made it to Ashland, Nebraska yesterday and it's a little strange not having water out our windows. BUT, this looks like a cute little town with a brewery, cider house, and bakery two blocks away, so I think we're going to be fine. :-)
‘My mind prefers to spend its time in the future, with short visits to the here and now before returning to the land of infinite possibilities.’ Heavens, Rebecca, can I relate!!
When I was younger, not even by much, I was often accused of dreaminess. It’s different tho, isn’t it, when you believe your dreams to be plans just not yet in progress?? 💕
Also I'm just a little envious that you can investigate your fridge and find peppers in there. Both that the fridge is large enough to house said peppers, and also that you HAVE peppers.
Yes, well, after our 6 weeks of living in the boat I still look at my residential refrigerator (and queen size bed!) with awe and gratitude.
"I spent so little time thinking about what would happen when the season was over that I only recently remembered we were leaving and hastily made our travel plans."
Sounds about like returning from cruising, all discombobulated and flushed with joy.
I knew you’d understand.
Becoming sailors has obviously been a profound and rewarding experience for you both! It sounds like a new “love of your life” for you both. I love Fritos (they are my secret, now not so secret, pleasure)!
I forgot how good Fritos are and now they are also my secret, no so secret, pleasure.
“My mind prefers to spend its time in the future, with short visits to the here and now before returning to the land of infinite possibilities. It resides in a time that doesn’t exist yet but might someday, if I can dream it into existence.”
Beautiful writing, Rebecca. The fun recipes are the icing on the cake! Enjoy this transition into autumn 💕
Completely agree, Elizabeth!
Thank you Bree!
Thank you so much Elizabeth!
So here is what I love about Rebecca and her recipes. Well this isn’t everything I love because there are a lot of things to love…But this is something that really helps me.
In the details of Rebecca‘s recipe, or in her notes, she says things like “when adding more water, add a teaspoon at a time”. Phrasing like this, provides me some level of comfort. Left to my own devices, adding additional water would not be a teaspoon at a time. I will then wonder why it didn’t turn out like Rebecca says or how the picture looks.
It was a passing comment in one of her recipes where she noted - leaving out onions and garlic, well, that’s a dealbreaker. Unless…I’m making dishes for a friend of mine who is sensitive to allium family vegetables. When I’m making things for her, I substitute with fennel
That passing comment changed my world.
My spouse, Sharon, has sensitivity to the allium family. Again, will the end result look like or taste like what the recipe was driving me to do?
While using fennel as a substitute to onion may change the flavor, in my world that flavor is great and provides the similarity in texture to using onions. Game changer.
I am creative with food when I’m very comfortable in making a dish. After all, I am a very curious person. From the start, however, I like the formula. I’m a science gal. Give me a measuring cup and measuring spoons and I have more confidence.
Rebecca‘s commentary and level of detail in her tidbits has been allowing me to branch out and be more creative from the get-go.
I have always realized the power of words. It wasn’t until recently that I realized this included recipes.
Thank you Rebecca!
Robin, not for the first time, you've made my day. When I first started writing recipes I had a difficult time deciding how much detail to add. There are so many things one might assume about the person cooking the recipe, so much terminology that the reader may, or may not understand. I wasn't sure if I wanted to assume little and therefore write long recipes, or assume much and keep it short and simple.
I decided to err on the side of assuming little and have definitely been criticized for the length of my recipes. But that's ok because over the years I've received notes like this, thanking me for the level of detail. :-) As you say, words are powerful, and while unavoidable, assumptions are dangerous. More words, less assumptions. In recipes, at least.
I love that the boat, with its inherent movement, kept you anchored in the present. ❤️ Also, I’ve had that flour tortilla recipe saved on my computer for months - I think this will be the week to try them with GF flour!
I would love to know how they work out with GF flour. I've never tried it!
I love a Frito and... a recipe developer who uses them proudly. Its life little indulgences that make cooking fun
I couldn't agree more.
Wow, those peppers look scrumptious! I serve chili with Fritos on occasion, so I totally get their appeal (not something I usually keep around either). Hope you’re having a smooth transition back to life on land, while counting the days until next summer! 😊
Thank you Kerry! We made it to Ashland, Nebraska yesterday and it's a little strange not having water out our windows. BUT, this looks like a cute little town with a brewery, cider house, and bakery two blocks away, so I think we're going to be fine. :-)
Sounds wonderful. Enjoy! 😊