Dear Reader,
Do you ever get tired of running to the computer several times over the course of preparing one focaccia recipe to check – again – how many teaspoons of salt it called for? (hint: the answer was one, no matter how much you like salt.) Do you get annoyed having to flip between open tabs in your browser’s window because you were checking out a conversion chart for grams to tablespoons (hint: they don’t convert), plus trying to review the proper method to proof yeast (warm not hot, add sugar), and also keeping the bread-baking tunes pumping with a quick youtube playlist? Yes, reader. The innevitable result is crusty dough on your keyboard, a trail of flour leading to your computer, to the liquor cabinet, the TV remote, and eventually to your cat because she was being cute and you had to pet her and – oh! I should get a fire going for you my little meow-y lady love, and … what was I doing just then? Oh right! That youtube playlist! I wonder if I can find that awesome tune from the grade five dance parties. Okay for real, why is there dough everywhere? And what is that burning smell?
Well, dear reader, may I introduce to you… the Kitchen Library. Stock your kitchen shelf with cookbooks, and refer to them everyonce in a while, instead of running for the internet every time.*
You are welcome.
* By all means, keep referring to those idiotic reader-submitted recipes if you love the helpful reviews with such thoughtful feedback as: ” I tried this but doubled the water, omitted the spices, baked it 50 degrees hotter and swapped in [insert food item] instead of [insert completely unrelated food item]. It didn’t work at all. What a stupid recipe! 0 stars out of five.”
