I can’t remember a time when I wasn’t fascinated with cooking. I always say my passion is writing but when I look back my love for cooking precedes my love of writing. I remember being 5 years old and exciting to make brownies in my God sister’s easy bake oven.

It wasn’t until this week that I realized what a creative outlet cooking and baking is for me. What I love most about cooking is that there are so many ways to make the same thing. If you look up a chocolate chip cookie recipe you’ll probably find hundreds of different recipes, everyone claiming theirs is the best.

Cooking and baking can be a science or an art and most times is a little of both. Lately, however it seems people have focused more on the science of cooking and baking.  Everything has to be precise, everything has to be perfect. I say, what fun is perfection?

This past week I took a almost week old sponge that was originally meant to make whole wheat sourdough sandwich bread and turned it into chocolate chip cookies. I measured 2 cups of flour and two eggs. Everything else was poured free hand. I couldn’t tell you how much butter or sugar cinnamon or chocolate chips I used. I don’t even know how much of the sponge I started with. What I do know is I made a good batch of sourdough chocolate chip cookies. No weighing hardly any measurements and still created a yummy cookie.

Initially when I first thought of blogging I wanted to create recipes. A dream of mine was to publish a cookbook but as I looked at the recipes out there I realized that creating recipes felt too much like screaming into the void. What is needed more than anything right now is frameworks that gives space for creativity, encouragement to try something different and possibly fail, to remind the world that food does not have to be perfect to be good. I experiment a lot in my kitchen. Most of the times things some out good. Sometimes it’s a fail but every time it is fun and a learning experience.