Thursday, January 7, 2010
I needed a basic, quick cream sauce recipe and I found it here. I think I would add a bit more cream (only a bit!) and a bit less parmesan cheese. It's okay if you don't have parsley; I didn't. But I know it would add some awesome zesty punch to the sauce. Do you like my professionally precise measurements, "a bit"? On the road to culinary stardom already. But, really, in the end, when you really know what you're making, you can play around with portions and measurements, and it stays in your body memory anyways. You never forget how to walk right? You never need a manual to tell you how right? Well, eventually, you won't need one either when you cook. You just remember. You just know. Comforting, isn't it?