| I spend a lot of time cooking and it’s not all wonderful. I've had a lot of “fails” these past two months. I made a lemon tart (for my BFF’s birthday) that sucked and then I made a replacement dessert – a light and luscious lemon cake that was overly sweet, dense, and inedible.|
|Looks good until you pick it up, then it falls apart!|
More kitchen fails:
The Egg-Free Vegan Potato and Carrot Kugel that was rather gummy.
The Cheezy Vegetable Lasagna that was mediocre which isn’ such a big deal but when you have a whole pan of it to get through, well, I’m still pulling leftovers from the freezer.
The Cantaloupe Sorbet that was sickly sweet.
The Blueberry Ice Cream made with the Mimic Cream that just didn’t cut it. It’s still sitting in the freezer ’cause I can’t bear to eat it or toss it!
Here’s the moral of this story: I came across this little homily in a book I’m reading right now, Wild Fermentation by Sandor Ellix Katz. It really made an impression on me.
“Our perfection lies in our inperfection.”
I'm going to apply that to all the food I make, and then it’s all good. Even when it’s not perfect.