Always Reading, Always Moving, Never Still.

Frequently when we reschedule something because of a bad weather forecast, the weather turns out to not be that bad after all, but this weekend, it was the smart move. It seems to have finally stopped raining for bit after it rained heavily for most of yesterday and all of today. It's been a real chilly and kind of gray spring, tbh, those few days of high 80s/low 90s notwithstanding.

Anyway, I've taken the chance to try out some recipes - yesterday, I made chicken meatballs with garlic butter orzo, which is good and I have some leftover, but I would say that the meatballs are sort of unnecessary? And the garlic butter needs a little more seasoning imo - some rosemary and oregano and basil would not go amiss - but the orzo in garlic butter is good stuff.

I also made Ina Garten's shortbread, though I kept the teaspoon of almond extract from the pecan shortbread and covered them with chocolate sprinkles - I made the dough yesterday and then baked them off this morning. 20 minutes was probably a minute or 2 too long in the oven, but they still taste good.

I also baked a loaf of bread, on which I might make French bread pizza tomorrow. We'll see. I might also bake some kind of lemon cake, since I have a bunch of lemons, but maybe not. Again, I'll see how I feel. But for dinner tonight, I made these ricotta and breadcrumb balls. Which again, I seasoned to my own taste rather than following the instructions. They're pretty good if you like ricotta.

I think that's one of the most important things you can do when you learn to cook - learn to make things taste the way you like them. I save a ton of recipes and have a bunch of cookbooks, but mainly I need them for measurements and techniques, not flavorings. I mean, don't get me wrong, sometimes they will come up with a combination that would never have occurred to me which is delicious! But a lot of the time, I'm going, I'll swap in X for Y and I will like it better. If there are too many of these in one recipe, then it's not really that recipe (not that I would comment to say so!), but the technique might be useful just the same.

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