Tried and True? Or, an experiment?
That's what I asked the Husband, who took himself out of the science fiction story he was reading for the nearly-one-too-many time, within probably 15 minutes.
I am a fortunate woman because the Husband didn't ignore me, nor grunted, then ignored me or snarlingly said, "What."
The Husband, instead, looked up from his book and asked, "I don't know what you're talking about. What are you referring to?" ("Now" is what I added in my head.)
"What do you think?" I asked. "Should I make the olive cheese balls the usual way or try something different?"
He pondered and considered (I love that) before having a level-headed discussion with a whirly-minded woman as myself. We agreed the only constant (kinda) was the cheesy-buttery dough because the types of olives and cheese rarely were the same combination as the first time I made the recipe.
I could refer to the recipe, but I don't have the original recipe and I can't recall how I modified it a bit.
Our conclusion: Almost, if not all, my cooking is experimental.
Is that the same as thinking outside of the box?
By the way, here's my first experiment with watercolors.
I'm heading over to this week's All Seasons hosted by the artistic Jesh of Jesh Studio. Come along, please and thank you.