guidelines in my kitchen:-aim for sustenance-processes involved with dining marks the culmination of health to start at the gut-start things from scratch if that thing upgrades your cooking-fresh produce, herbs, and aromatics are amazing, but dont hate on freezer veg-variety is important for sustenance-research is important (i love a notebook, i also use google docs. to use media and mediums)-topic of cookbooks (i have one of a module outlook, one of artisan mechanism, and one through reason i locked into keynote)...the recipes i have on here is my noob work, like back when i knew of the essence of cooking and not yet having had the principle of the nature of cooking defined