Today I thought, “Cook with all your senses”. That is, make empirical measurements rather than getting out those dreaded spoons and cups. Not only is it a faster approach, it also feels more natural somehow. If you understand the ingredients, what their typical ratios look or feel like, and what they look like when they’re properly cooked, you don’t need much in the way of recipes. I remember the story of the French bakers who know, down to the drop, how much water to add to their dough as they knead it. They know by look, they know by feel, and they know because they’ve done it all their lives. I tend to go in this direction when I make a recipe more than once. Someone recently told me they never make a recipe more than once, and while I appreciate the adventure of it, it might never allow them to fully experience one recipe, take it to the n-th degree, learn how to do it blindfolded, and personalize it.