Tuesday, April 04, 2006

Cook's Colloquy

On a visit to my father's home in San Diego, I talked with him as he prepared dinner. With all the precision of his years of Chemistry training he poured, weighed and spooned using beakers, balance beams and graduates. I commented on the difference in our cooking styles -- I rarely measure anything more carefully than by eye, or hand, or smell..

"And both of us are just as likely to make a mess."

There is a life time of experience in that observation.
-- ml

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