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2 responses

  1. Thanks for the recipes, Gary! Besides your blog, I love Terry Hershey’s blog. You can find him at He is visiting the port wine area of Portugal and wrote these comments related to recipes:

    As with cooking, one day we learn that recipes are not handcuffs, and that the food and the meal will be a reflection of the personality and passion and quirkiness of the cook.

    To do this, we relinquish a little control–which plays havoc with our hope to take comfort in predictable outcomes (this is true not only in food, but wine, gardening, relationships and prayer).

    We learn that the intangibles–the small human, but important details–give any work or art or mission its soul. After exploring machine treading, there are Port wine makers that have now returned to foot treading. These Portuguese winemakers believe that human passion and love pass through the feet into the wine.

    The fullness of our humanity is not always a measurable commodity. This will be our problematic tension when we add the requirement of measurement to art. Or to passion.

  2. Yes, It is impossible for a written recipe to fully convey all that goes into cooking a dish. We can only look upon a recipe as an outline, an approximation, a stab at conveying what a dish could be like. There are so many variables, it is more art than science for sure and we each add our unique energy to all we do.

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