Ever since I picked up Alice Waters’ The Art of Simple Food at my puny local library, I’ve been inspired. Grow my own. Prepare simply, eat simply. The nine principles in the beginning of the book are simple in themselves, and easier than expected to follow in most cases, especially when you’re like me and love to make things yourself. The pages in the first half are descriptive and loving – roasted chicken with crispy skin, pan-seared fish, handmade pasta and pizza. Handmade. I love that word.
The handmade pasta I’m looking forward to at another time – I have an unearthly desire to make black pepper pappardelle, or spinach ravioli with ricotta – but the pizza dough was last night. And this is where the lesson in trust comes in.
I am not, in my opinion, a seasoned baker by any means. Adventurous, a little impetuous, yes. Not seasoned at all. I do enjoy baking, which still occasionally surprises me because I used to hate baking. Too much work, too much fiddly preciseness. But now I love it, almost as much as I love cooking and grilling. They all have their own draws, different but nonetheless appealing. Yeast, especially, used to scare me. A lot. But then I manned up one day and made bread, and it hasn’t really had the same scary tack to it since.