And so, I caught the end of the week and have restarted the culinary journey in written form.
For those of you who are reading this and don't know by now, I'm working at Denison University in Granville, Ohio, which itself is anywhere from 20-45 minutes from some part of Columbus. I'm on a meal plan here, but as I'm sure some can attest to, that hasn't stopped me from cooking... entirely. It's certainly slowed me down, but that's where this year's challenge comes in.
As best I can, my aim is to photograph my culinary journey and reflect on what I learned in the process, sharing recipes and such along the way. In contrast to my previous blog and challenge, which set forth benchmarks of basic technique that I thought I had to master within a short period of time, this particular challenge has no time frame and aims at referencing what I've "sensed" before, and without breaking down each technique in checklist form (
for example). For ye who may be thinking "what in the world does he mean by 'sensed'?" I mean food I've "heard of, seen on tv before, perhaps made and thought went awry or perfectly," and so on, and so on. Okay, feeble attempt at explaining what I'm trying to do aside, let's begin.
