
Lately I've been getting in touch with my inner Chef by trying all kinds of fun, crazy recipes. Soren and I have cooked just about everything from an Italian sausage souffle to a roast with baked potatoes. But, as college students, we don't always have the necessary ingredients on hand. So today, instead of ham fried rice, we had chicken fried rice with left over green beans--not too bad. A couple weeks ago I wanted to make my mom's tuna casserole, but instead of cream of mushroom soup, I had to use cream of chicken soup; instead of canned tuna, I had to use shredded chicken; and instead of corn flakes on top, I grabbed some Cheerios. Let me tell you something: THAT was a fantastic meal.
I'm discovering that, in life, things don't always go as planned--in fact, they hardly ever do. But the ingredients along the way don't matter as much as the end result. So if you have to improvise a little along the way, it's okay. Sometimes your substitutions lead to something new and exciting. The key is flexibility. Whenever I'm open to the possibilities that a new ingredient can bring to a recipe, I usually end up with a treasure.
Although, occasionally I learn that you really can add too much Cayenne Pepper.