People tell me I’m a good cook, but if they were to ask me how I prepare this or that, my mind would immediately go blank, or I would become tongue-tied, causing them to perhaps suffer from severe malnutrition while they wait for me to speak.  You see, my meals are prepared intuitively.  I have no set recipes to follow.  My formulas are all fixed in my head, making it impossible to relate to another individual exactly how I do it.  Oh, I would have no problem with the ingredients; it’s the amounts that cause the problem.  I may add a pinch of something one time I prepare a dish and add two pinches the next time, making it taste different each time I make it.  For instance, I prepare a dish called mulligan.  The ingredients are:  cabbage, tomatoes, fresh corn, green bell peppers, onions, and fried potatoes.  Each of these items is cooked separately, then mixed together, and served with crisp fried bacon and cornbread.  Would yours taste like mine?  No.  Each person has their own preference as to the doneness of each item.  Also, each person has their own taste for salt and whether they want other spices included. Each individual even has their own method of frying potatoes.  I prefer the way my wife fries them best, but that’s another matter altogether.  Give mulligan a try.  It will probably taste great, regardless.  Who knows?  Yours may even be better than mine.  Now, let me tell you a little secret.  All my family and friends tell me I make the best cornbread they have ever eaten.  And, no, it doesn’t contain eggs and sugar.  If I want cake, I’ll have my wife bake one for me.  Want to know how I make it?  If so, I think you know how to contact me.  There’s no set recipe, but I’ll do my best to give step-by-step instructions.  It’s easy as pie—even easier.