Something I like about recipe testing is all the iterations that came before to make the final product. This Focaccia is here on the backs of many focaccia tests before it - some with over-proofed doughs, some missed liquid ratios (I’ll blame my digital scale for that one), some far too salty, and a few that just weren’t quite there yet. But the recipe is still some iteration of all of them.
I turned 38 yesterday and the “Instagram sound” that keeps ringing in my head is the voiceover that says, “I’m still all the years I turned before, I’m still 25, 17… 12”. I love that. While I feel so different and far removed from 17, she’s still in there somewhere, and the girl that lost a lot and had to start over again at 30? I’m still her, too. I might have been too salty, too over-proofed some years but each version was chipping a way forward.
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