If a pinch is good, then a gob must be better.

I think this has been my whole cooking philosophy all of my life. If some must be good, then more must be better. Everything from spices to butter to salt to heat. For some reason, I just want to cook everything on high as fast as possible with as much spice as possible. Why?

Every time I cook I have to struggle with this issue. For example, the other day I did a crock pot of an indian chicken with tomatoes, cinnamon, cumin, onions and eventually peanut butter. ( You melt the PB in at the end.) The recipe calls for 1/3 c. I of course almost double that. ( and no I don't actually measure. But I don't believe that is the problem. One big spoonful is about 1/3 c, but i added about 2 1/2 scoops ). Of course I realized after my first bite that it tasted like one big peanut. So i tried in vain to scoop out some of the PB that had not already melted into the dish. I was semi successful, but it reminded me of my shortcoming in cooking, and why almost every dish I make is good, BUT is always too something...spicy,peanutty,basil tasting, salty, etc. Will I ever learn??

Anyhow, made a french bread pizza tonight with sausage, spinich, artichokes, pepperoni, sporasetto, garlic, onions, red peppers, ricotta, mozzorella and provalone on a french bread crust.
Of course I went overboard on the spices and onions and cheeses. We shall see how it comes out.

I promise to post more regularly. I actually forgot how to sign in but am now up to speed. If you
have any ideas how to curb my bad habit of more more more, feel free to LMK.

Thanks for letting me rant.

MMC