Occasionally (and increasingly, I should add), I like to get fancy-pants with my food. I don’t want my food to just taste good… I want it to be at least a little fancy.
So, sometimes I make things that are fancy in their creative flavor combinations…
Adapted Grilled Scallop Cerviche from Everybody Likes Sandwiches
Of course, sometimes I don’t always read the entire recipe ahead of time, so I don’t realize that, say, a dish is meant to be served cold… and that eating a half-hot, half-cold meal is actually kind of gross.
Sometimes, I make things that are fancy in their terribly intimidating looks…
15-Minute Mussels from Tasty Kitchen Blog, served over whole-wheat linguine
Of course, sometimes I learn that the most intimidating thing to look at can be the most ridiculously easy thing to cook (except for the part where you have to first overcome the mental block of finding out that the food is STILL ALIVE and then the resulting murderous guilt when you accidentally crush said living thing in your bare hands).
Sometimes, I make things that are fancy through someone else’s camera lens (and thankfully, just as fancy through mine!)…
Adapted Blackberries with Sweet Cream from Pioneer Woman
Of course, sometimes I realize that while others can in all good conscience eat a cup of heavy whipping cream, I can’t, so I have to spend a half hour in Whole Foods stealing WiFi and trying to find a substitute. Turns out evaporated cream works just fine for this lovely and ridiculously tasty dessert… and is healthier by a significant margin (although still not healthy by any means)!
Ah, cooking. I am getting more and more enamored with you. You give me an outlet for my fancy-pants side, and, well, that’s just fun (and usually tasty, too!).