A few things before a recipe:
1) I have little to no idea what I’m doing. I’ve been “cooking” for over 3 years and in that time, all I’ve learned is that mayonnaise is a terrible pasta sauce (we’ll get to that later) and that the broil function on your oven is absolutely 100000% not intended for extended use.
2) I used to hate cooking because I thought I couldn’t do it. Then I discovered that I couldn’t really survive on grad school cafeteria burritos and got my little ass on Pinterest to learn how to sustain myself.
3) Basically, the only reason I’ve started measuring ingredients is so I can put recipes together for people to follow. I’ve been winging it so basically what I’m saying is take the measurements into account but ultimately trust your undertit – that feeling right beneath the titline that tells you when enough is enough. You’ll know it when you feel it.
4) If I can cook a PRETTY decent meal at this point in my life, so the fuck can you. If you do anything for a long enough period of time, you’re likely to be pretty decent at it.
5) I’d like to learn as much from my community as they learn from me. As I said earlier, I don’t fully ever 1000% have an idea of what I’m doing when I’m cooking. 9/10 I put things on the counter, make a rough plan, and go for it. Sometimes that doesn’t always turn out okay. Have a better idea? Let me know.