Lucid Interval

                               

Most dishes that I create are a result of  instinctive, spur -of-the-moment experiments with texture and flavours.  I never really follow a recipe. Nor I enjoy writing one.No rules either.It's the rebel in me  I guess. I enjoy cooking this way--to come up to  the challenge of playing  with ingredients.Yes, there is always the fear that I'm churning out hog's feed  and worse. And it does happen when the dish lands in  a receptacle underneath  the sink.  But the joy of creating surpasses all that. Once  an idea is applied into a main ingredient, everything flows logically.For a moment you loose yourself to chaos. You release the inner chef.

The inventor Henry Ford said: One of the greatest discoveries a man makes, one of his greatest surprises, is to find he can do what he was afraid he couldn't.  I know that these creations couldn't hold a candle against the  fabulous dishes of the gifted chefs--or maybe it can-- but that is not the point.By overcoming a fear and ending up surprising myself is. A Eureka in my small kitchen. I like to call these discoveries  my "delicious little morsels of self-satisfaction". It makes me happy even if the rest of civilization is not.