Jennifer is a one in a million stay-at-home mom. (More like one OF a million stay at home moms!) She graduated from a liberal arts college but there is nothing liberal OR artsy about her. She is married to Kevin Fischer of This Just In, and together they have a beautiful young daughter Kyla Audrey. In no particular order she loves dogs, wine, a good bargain, her family, pizza, and entertaining. Follow her blog of all things miscellaneous including but not limited to cooking and baking, entertaining and party planning, being a mommy, and homekeeping.
My culinary skills are exactly like my musical talents. Strange analogy; let me explain.
I took piano lessons beginning in second grade all the way through my junior year in high school. I loved it. I was proud to entertain family and friends. I entered state competitions just to challenge myself. It brought such joy to my life that I must admit, I long to own a piano again as much as I want to own a dog. (Maybe even more but don’t tell Kevin that!)
I was good but would never play Carnegie Hall. No matter, as long as I had my piano in tune and a host of music scores in front of me, I was in heaven. I’ve always enjoyed listening to jazz but that was the one genre I would never actually play. Why? One word: Improvisation. I possess no aptitude to “make it up as I go along.”
When I moved out on my own, the one thing I never worried about was that I would starve. I loved cooking. Before every recipe known to man was at your fingertips via the web, there were… cookbooks. And cooking magazines. I had plenty of both. I loved watching the Food Network and learned a lot from various shows. I wasn’t afraid to try new things. BUT, I had better put a recipe in front of me before beginning any new foodie frontier. Again, that whole improvisation thing? I can’t boil water without a step-by-step guide.
Now in my mind, when you combine these two…
Sure, I used to watch Good Eats. I’ll admit I learned a few things. But frankly I just want an appetizing recipe that is easy to follow. I don’t need to know the periodic table symbol for sauté. Still… if there is an equation or formula that can guarantee that I’ll turn out the tastiest dish successfully then I just might give it a go.
I’ve made from-scratch pizza only a couple of times. While edible, neither occasion would have won any awards for me. Frankly I realized I needed to either find better recipes or just stick to restaurants for one of my all-time favorites. It seems, though, there may be hope for me yet. Enter Dr. Eugenia Cheng. Thanks to her scientific skills, we now know how to create the “perfect” pizza. Perhaps now we should start calling it Pizza Pi.
Using science to ensure a fabulous pizza? You know I love my crust + sauce + toppings! Of course it’s a Culinary Yes Yes!