How do you unscrew your cooking head? Or can you?
I'm feeling a need to take a step back from performance home cooking. With all I've learned from this site, plus another forty years of random study which I began with the egg and so on up, I need to take a rest and get a look at what I'm doing from a higher ground, if there is such a place.
I guess my question is something like, what do you cook when you just aren't in the mood to push the boundaries for a while?