Is it because I feel more in-control of what I eat, and people feel happier when they have more control? Or do I enter a flow state when cooking? Is it because I am in the steep part of the learning curve and am improving noticeably?
Tonight I rolled my own pie dough and baked a sweet potato pie. I am delighted with how it turned out, though a true baker would likely find my crust too grainy. I made it a half whole wheat crust.
This time I followed the recipe and it tastes very sugary to me. I can't wait to make it again and use just a bit of organic maple syrup in place of sugar.
The crust has 8 tablespoons of butter. Wonder how I could make that healthier.