i am by no means a recipe developer so everything i cook or bake is using a recipe i've found online and in recipe books. there is always a risk with random recipes, i feel like over the years i've refined my recipe-selecting skills so i tend to have less disappointments than i used to. and i avoid most recipes written without metric measurements. when things don't work out i must admit that i blame the recipe and not my own shortcomings (namely impatience, cheaping out on ingredients and underseasoning)...

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so my posts are more my reflection and exploration of the various foods i make and recipes i attempt. dig in!