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
