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I've been doing a lot of improvising lately. Nothing fancy, but I tend to wander the aisles at the market, grabbing flavors that I think will work together, and worry about how to actually cook them later. Pasta sauces, chili-style dishes, meat marinades, rice dishes. I'm not so up on complex cooking techniques (though I'm slowly building my repertoire), mostly my strength lies in flavor selection.
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'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.'
-TJ
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