Anyway, there are also vegetables roasting that need a stir, so I'll sign out for now and hopefully we'll eat well.
Experimenting in the kitchen again. Glance at one recipe, compare with another, change everything anyway, and hope for the best. Tonight, it's with carrot-apple-raisin bread, in the oven as we speak, so I'll update with results. At least it's not dinner for 25 people, which is often the case. I almost never try out a recipe first if it's something new, I just go with it and figure we can always order pizza if it's really terrible. Hasn't happened yet (though the pseudo-Greek watermelon pie was not a hit with everyone - it was compared to stale jello and also fresh tuna steak sushi...not what you go for in a dessert; good thing there was a backup honey-walnut cake!) I'm not very good at following recipes exactly or carefully, and usually it comes out pretty good. But I wish I understood all the chemistry of it better, without having to understand the chemistry of it. Like if a recipe calls for 2 eggs but I only have one, what will that do to the final product? Does it really matter if I weigh my flour or sift it? Oops - I forgot to add the [fill-in-blank] but we didn't even notice. What would have been different if I'd thrown it it?