People ask if I'm more of a baker or a cook. That's a tough question for me to answer. Why?
Sometimes I feel like I'm more of a cook because I'm not always exact in my baking measurements. I try to "follow recipes to the tee" but I usually stray a little. I'll add an extra tablespoon of this or 1/16 cup of that. What can I say? I'm kind of a free spirit. (Ps 1 tbsp=1/16 cup)
Other times I feel like I'm more of a baker because... I'm always baking.
Maybe I'm a baker with an attitude of a cook.
Anyways, it doesn't matter if I'm more of a cook or a baker.
It just matters that people don't die or get food poisoning after eating my food.
For Father's Day, I made Crab Alfredo with Fresh Pasta
...and no one has gotten sick from my food, yet.