The past few days have become a sort of cookbook cook up. Visions of dips, dressings and delectables are dancing in my head. Recipe details like; should the parsley be chopped? Should the garlic be minced? What is the perfect way to melt chocolate? Comma or no comma? The process of editing recipes is both exhausting and fulfilling. (Mostly exhausting.) I remember when and how each recipe was developed and tested until they became old friends, both trusted and true. The most difficult aspect of editing is knowing when to stop.
Avid home cook and passionate instructor