Becoming an instinctive cook

I hadn’t heard that Meg Hourihan had transformed her Megnut blog into a strictly food-related enterprise, until happening back across it today thanks to a link to this article: Becoming an instinctive cook:

When I started cooking in college, I was tied to recipes. If I didn’t have an ingredient (even something as simple as 1/4 teaspoon of nutmeg) I wouldn’t skip it, I’d dash out to the store and buy it so that I’d have everything exactly right. I was nervous if I diverged from the recipe in any way. I’d see those people who’d just sort of instinctively throw things into a pot and wonder how they did it. Beginning as a baker taught me to be structured and orderly about what went into my pot. Baking does not tolerate things just being instinctively thrown around….

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