I have a theory that if you are writing down a recipe, you better write it down the first time. Or by the time you get around to writing it down, you've played around with the original one so many times that you've completely lost the plot.


This is my case for poaching pears. The first time I poached pears, I measured water, I measured wine, I measure orange juice, I counted cinnamon sticks, I basically had everything in hand. These days I throw everything in together in saucepan and pray it does the job. Almost always it does, which goes to prove, yes, sometimes you don't have to be that perfect and creepily crazy about everything.

I have a slight aversion to pasta. Which would make you wonder what I'm doing putting up a pasta sauce recipe. But surprise! Surprise! I've just figured out I can really enjoy pasta sauce without having to put up with pasta. Blame me: I don't think I've gotten the hang of cooking pasta alright. Or it could be that I don't like the packaged variety (unless its angel hair pasta). Or lets just assume, I'm real picky!

Salted Caramel Sauce is basic... So basic it absolutely becomes a necessity sometimes for all your desserts. Its a miracle in a drizzle just waiting to happen.

I was going to put up a recipe for my "Latest" cake when I realised, it wouldnt be complete without telling you about Salted Caramel Sauce.