What is your medium in the kitchen, the ingredient — or set of ingredients — that makes you feel most alive and nourished and creative?
When my life in the kitchen began, my mediums were flour, butter, and sugar. As the type of person who thrived on precision, I easily fell into baking and learned how to make flaky dough, elaborate cakes, and anything featuring gluten (oh, beloved gluten). I cherished my measuring tools and nearly left college to attend pastry school — a funny thought for someone no longer eats flour, butter, or sugar.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/UWAXPT
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