I've always envied people who can look in a fridge, grab a bunch of things and whip together an impressive meal.
The times that I've done that, I've managed to oh, muster up a ham scramble.
As someone who entered the kitchen fairly late in life, my insecurities always get the better of me. So when it comes to cooking, I'm much more of a planner -- I like to think things through a fair bit first if I've never made a dish before. I'll look up dozens of recipes before settling on what to make. And I'll read a recipe several times over to plan any changes or additions before setting foot in the kitchen.
But, watching the ease and freedom of chefs who cook purely by instinct -- that confidence always gets me. I can't help but feel like the child on a tricycle, watching far braver kids whizzing past on ten-speed bikes.
How to bridge that gulf?
In the kitchen of a little beach cottage on Nantucket, I started taking baby steps.
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