I find that most of my recipes come from “random intuition”. I’ll decide to cook something and just go with the flow. I have several recipe books but the times I’ve actually cracked them open is nil. Take today for example:

Sake Pork.

I picked up a small pork roast from the grocery store a week or two ago, and decided I would thaw it out yesterday so that it was ready to cook today. When it came to cooking it I thought it would be best to add some thing to it, so that it wasn’t just ‘boring old pork’. So, I chopped up the two potatoes we had left (I’ve been trying to not buy so much and use up what we have so that there’s less to transport) and put them in the roasting pan around the piece of pork, poured a little bit of canola oil over the pork, probably about half a cup, sprinkled some paprika over the potatoes and sat and thought for a moment.
I had a small “personal” jar of sake in the cabinet I’d also bought from the grocery store and poured that over the pork, so the potatoes were swimming and then looking through the cabinet decided that ginger would be good in there too, and sprinkled a coating of that over the pork along with a little bit of nutmeg and coriander.
The pork packaging said for 2-2.5lb it should cook for 2-3 hours on 325. This cut was just over 1 1/2 lbs so I cooked it for 90 minutes and it was just right.

The one problem with “intuitive recipes” is that I’m usually nervous that I won’t be able to repeat them exactly right. So I try to at least jot some notes down. I’ve done okay so far with repeating the success my chicken wontons were, even graduating to turkey wontons and refining the recipe a little bit by using minced meats instead of baking, chopping and pureeing breast meat each time thus shaving an hour off prep time (phew!) but I get nervous that I’m going to poison people somehow. I don’t know why. It’s not as though we have arsenic in the kitchen.