Did I ever tell you about the time I though I’d invented Caprese salad? I threw myself into cooking in college, and although I wasn’t really all that great at it, I was the only one who was doing it, so people ate it.
I made an apple pie that I forgot to put sugar in that came out a bit savory, but the guy across the hall still polished it off. And then there was the cheesecake that I massively overcooked because I thought "a toothpick inserted in the center comes out clean" turns out, that isn’t the case with cheesecakes. But I wanted to learn to cook, and without growing up in a cooking environment, I just had to get in the kitchen and work it out.
When I discovered the "cheese balls in water in those tubs" it was quite a culinary revelation for me. I’d never seen anything like it, and although it cost about an hours wage at time, it was completely worth it. I cut it up, added tomatoes, basil and some balsamic and though I was a genius. A few months later, after 3 part time jobs along with a full load of college classes, I’d save enough money for a plane ticket to Europe. I ended up in Italy, and realized that the Italians had discovered those same magical mix of ingredients centuries before I did.
Even though I had to concede the recipes origin to Italy, it’s still one of my favorite flavor combinations. I just can’t believe that someone who loves soup and caprese as much as I do took this long to mix the two together.