Explanation:
I very recently made the realization that I can do basically anything I want to when I cook. That seems obvious but what I mean by that is for a while I've had a very narrow idea about what a recipe can and can't be. As an example, I viewed recipes for beef stew as "this is the way it can and should be done" and I felt experimentation was tough because what if what I do doesn't fit into that style. That's not the fault of the recipe but more my own way of thinking cooking has a "right" and a "wrong". My revelation came when I started seeing beef stew as just "a stew with beef in it". It became a very generic name as opposed to a rigid structure.
