It might surprise you to know that I’m fond of the phrase, “If it ain’t broke, don’t fix it.” Now, to tell you the truth, I’m not the kind of person who really likes fixing things that aren’t food related. A pothole tried to eat my hubcap and it’s just been sitting in my trunk because I can’t be bothered to slap it back on. I’m like, the tire still works? Cool. I’ll let the car dealership handle the hubcap problem when I go in for an oil change. Oh, and ask Colin how long it took me to program the universal remote.
But when it comes to food … I’m always changing things, adding cheese, omitting parsley (because really), tossing in some garlic or bacon or a glug of wine to make a dish my own. But some foods are pretty perfect in their traditional state – like mashed potatoes. Whether you use lots of butter and cream, or sour cream, or cream cheese, traditional mashed potatoes are just tops. But (and isn’t there always a but?) that doesn’t mean you shouldn’t experiment.