I have a hard time repeating things. I could never be a restaurant chef or a potter that made dinner ware, where there is some expectation of getting the same thing the next time you order it. I continue to adjust, often based on what I have in the house (especially with $4 gas), or reduce the amount of dirty dishes generated, or maybe to adjust the quantity. As to my pots, I like to think the clay is jointly expressing itself with me (not that I haven’t really mastered the basics!)
Some examples… starting with Muesli. The recipe I posted makes enough for 3, but there are only 2 of us (the dog gets kibble every morning and loves it… some things don’t change). So I cut down the oatmeal by a third, from 1 ½ cups to 1 cup. The milk should be cut from 2 cups to 1 1/3 cups but that would necessitate a bit of math, not to mention another measuring cup. So I just put in a cup of milk, or just enough to cover the dry ingredients (including some nuts and dry fruit, and usually honey to sweeten). In the morning, I add enough plain yogurt to get to just the right consistency. I now never make it like the recipe I posted last year.
Another example: Fish tacos. Using the blender seemed like too much trouble. So I just mixed the flour and spices in a large bowl with a whisk, and then whisk in the beer. You can just put the fish in this bowl, so one less dirty dish.
Last example: Muffins. I made our normal Apple-Cranberry Oatmeal Muffins. But instead of apples and cranberries, I used zucchini and raisins. I only had 1 egg, so I used a bit more oil, 1/3 cup instead of ¼ cup. I was stringy on sugar.. only used 2/3 cup instead of ¾ cup. Well, they came out great (so I promised Roy I would right it down).
So where is this going? At some point, you will see a new recipe for “low cholesterol zucchini muffins”. But generally, I will try to post a comment when I have made a fairly repeatable changes. So… don’t forget to take a look at the comments. And if you make something, don’t hesitate to leave a comment on how to make it better!