There’s a universal truth: most of us are really just trying the best we can, the best we know how. It’s easy to be critical. It’s hard to let go. One of the main things I’ve learned over years in the kitchen (and in life), what makes things FUN in the kitchen (and in life, unless it’s inappropriate), is to [try to] not take it too seriously. Because who needs that kind of pressure? Meat overdone? Ah well, live and learn. A tablespoon of bicarb soda instead of a teaspoon? Throw it out – shame, but starting again is the smart choice. The cheesecake you just spent ages preparing cracked? Never mind, hide it or own it … because there’s a crack in everything: “it’s how the light gets in”.
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