This is a photo of the boardwalk on Cape Cod that I was on this summer. It looks easy enough, but it was low tide and there was quite a drop off the sides of this thing. It is also longer than I figured. Only a small section of it had handrails. I got halfway across when I realized it was all a little disconcerting. Way ahead of me....way behind me.....nothing to keep me from falling off the edge except myself....
With Peter encouraging me, I made it to the end, but decided to turn around and head right back again because I didn't want to be walking on it after sunset. I also didn't want to lose my momentum or my nerve. I took one step at a time straight down the middle of the walkway and got back. Phew!
That's my life. Making my way one step at a time.
It occurred to me that I should write about how I think about adapting some recipes to the cast iron skillet. I had done some math earlier. Hopefully, I did the math correctly (yes, I do round my 10-1/4 inch skillet to 10 inches in diameter).....and I noted the following approximate areas:
6-inch round skillet: 28 sq. in.
8-inch round skillet: 50 sq. in.
9-inch round cake pan: 63.5 sq. in.
8-inch square pan: 64 sq. in.
10-inch round skillet: 78.5 sq. in.
9-inch square pan: 81 sq. in.
12-inch round skillet: 113 sq. in.
9x13 oblong pan: 117 sq. in.
So, I figure I can adapt a recipe that bakes in a 9x13 oblong pan to the 12-inch round skillet, and the 10-inch round skillet isn't too far off from a 9-inch square pan. If I had a cake recipe that calls for a 9-inch round cake pan, perhaps I would try using my two 6-inch round skillets, adjusting the baking time accordingly.
Well, it's just food for thought. One little step in my thinking process.
