Competent Omelet Flipping and Other Noble Endeavors
Last night Faith and I went to see The Hundred-Foot Journey, which (for all its preparation of traditional French and non-Hindu Indian cuisine) got me strangely excited to experiment in the kitchen and expand my competency in areas that have always given me trouble. I will not cook with eggs again, but I still want to learn how to flip an omelet!What? There is such a thing as a vegan omelet? Yes, friends! Check out this amazing recipe by Vegan Richa (it's soy and gluten free to boot). As you can see, my attempt did not come out so neatly... 
Went out to a movie last night for the first time since The Muppets. New Helen Mirren = Slumdog Millionaire + Ratatouille. Good fun.
— Camille DeAngelis (@cometparty) September 17, 2014
The Hundred-Foot Journey follows the rise of a young Indian chef, who studies old French cookbooks every night before bed. It hit me that, while doing things by the seat of one's pants may sometimes result in unexpected deliciousness, if you actually want to learn how to do things correctly you ought to apply a bit more diligence. Even just Googling a particular technique and reading a couple of articles can be the difference between a triumph and a flop. And, y'know, using the right sort of skillet! I need to learn more about equipment too—"the right tools for the job" and all that. 
I've been talking about my "uncookbook" with anyone who asks what I'm currently working on, and the response is always enthusiastic. My amazing time at Squam last week (blog post coming soon!) reinforced for me that the teacher is as much a student as everyone else in the classroom, and I'm excited to expand my competence as I begin setting down what I already know. 