Lemon cream roasted salmon

May 12, 2010 § 3 Comments

Whenever it’s an election season and I’m rabidly following debates and interviews and throwing things at my television or radio when I get annoyed with someone (it’s a good thing for the sake of my blood pressure that it doesn’t happen multiple times a year!) I find myself getting so sick of the phrase “don’t let the perfect be the enemy of the good” that I could just, I don’t know, throw another sock at the radio, I guess.  Talk about a phrase that gets overused by politicians.  So, imagine my feelings when I found myself describing my cooking and reflecting that while I love excellent food, I don’t want to “let the perfect be the enemy of the good.”  Ooops.

The thing is, when it comes down to it, it’s often true.  If we set our expectations too high in the beginning, we wind up giving up before we’ve even started.  I used to think of myself as a perfectionist, but that is total bull, actually.  I like to dabble and keep it simple, rather than perfect.   So, quite good is good enough on most occasions.  Especially when it comes to cooking (and correcting typos, hehe), and I think that’s a good thing. Sure, I’ll never be a chef; I can just be a little too lazy to cook in ways that involve many intricate steps or any techniques much more challenging than chopping and whisking.  But, at least I do it.  I get home cooked meals on the table.  And they’re good.  Sometimes really, really good.

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