Cooking

I had someone ask me for a recipe that I haven't made in years. When I looked at the recipe I was surprised to find how much things have changed for me in the intervening years. Just looking at the recipe I remembered all the anxiety I had associated with making the dish. It was amazing just thinking back to what kind of cook I was 10 years ago. I remember being so concerned with the size of the garlic cloves in the recipe because it said small. I miss read the recipe the first time I made it and steamed -not stemmed- the jalapenos. I used all red tomatoes because my husband worried that the green tomatoes would kill people. Now I know it doesn't matter so much. I also am able to let things like that go a little bit. I'm still not great about letting recipes evolve but I now know that I don't need to be reminded to cover something before I put in the refrigerator. I also know that if I don't have the exact right type of onions available here(because let's face it, Idaho is not known for super developed palates-mine included!) it will be alright. It's onion Ruth, let-it-go!