Sweet Retribution

Issue 26 by Rebecca Jung

They say that good cooks don’t measure anything, that they have an innate ability to know how much of each ingredient to use. They say that good cooks have signature dishes for which they’re renowned.

As a seven-year old, my criteria for culinary perfection was the ability to make macaroni and cheese and graham-cracker-white-icing sandwiches with so much icing it squeezed out the edges of the cracker when you bit into it. My mom made good macaroni and cheese and graham-cracker sandwiches. And fudge.

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