I’ve been on and off with cooking throughout my entire life, but recently (or rather 2 years ago) I decided to go all in on learning because being able to cook for myself and other people is nice.

My primary focus is on baking because I like how you are at the mercy of time when doing so. It means that I get to clean up while stuff is doing its thing, and it tends to be a lot less messy if I take my time. I know a lot of people say that baking is a science and while I don’t disagree, I find myself going with the “it looks about right” when it comes to measurements.

Going back to grilling, I think it’s nice to grill because it’s neat to go outdoors and cook. Also cleanup is a lot less annoying because there’s less splatter happening than on a stovetop. Dry heat from what the official terminology is. Today we have skirt steak, which is a pretty lean cut, but it’s great when cooked properly. Can be used for fajitas primarily, but sometimes just cutting into it and eating it is good enough. Once again I just went with my gut and felt how springy it was before calling it, accounting for carryover cooking.

It was alright.