Once upon a time I didn't consider myself a risk taker. After a conversation with a friend I realized that I took a lot more risks than I thought. I'll never be one to take physical risks (I won't be the person to go parachuting), but when it comes to creative risks there isn't much I won't try. The questions I always ask myself are, "What is there to lose? If it doesn't turn out the way I want, will I be able to try again? Will I be able to use the materials another way?"
For me it's about process.
Although I want things to turn out well, if I've enjoyed the process or
learned something from it, I'm happy. I think failure would bother me
more if I was really invested in having something turn out a particular
way.
Are there failures? Definitely. Dinner tonight was an experiment I won't try again. Which brings me to creative cooking. Cooking is very much a creative act for me and a good example of how I approach projects in general.
I love to read recipes and I love to tweak them. My favorite dinners are a little of this and a little of that. The worst that will happen is that it will taste icky. If it does, the dogs will eat it. And if they won't (which has never happened), there is always the compost. Failure is best if there is no waste....
P.S. (added 9/17): What if there is no such thing as failure? How do we define failure anyway?
Here's a recipe that was a success:
Pumpkin Seed Mole (based on a recipe from Moosewood Restaurant New Classics)
4 or 5 tomatillos, husks removed
1/4 cup shelled raw pumpkin seeds
1 cup chopped onions
1/4 cup water
2 tablespoons olive oil
1 teaspoon chipotle powder (or to taste-chipotle powder can be pretty spicy)
2 garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon salt
Blend all ingredients together in a food processor or a blender until it fairly smooth in texture. Transfer to a saucepan and cook at medium heat for 15 to 20 minutes.
My favorite thing to do with this sauce is to stir it in to some rice with a few vegetables. It also is a good dip for corn chips or as a sauce for enchiladas. It is a different mole sauce than what I've had in restaurants.