I really love the internet, and my guess is if you’re reading this you probably do, too. Ideas are just a click away and sometimes they pop up without you even expecting them. For instance, I saw this pin on Pinterest and couldn’t believe what a good idea it was. Homemade taco shells? Why hadn’t I ever thought of that. The original recipe looks like it uses flour tortilla; to make this gluten-free and feed my chickpea flour obsession, I made the socca tortillas first and then baked them. It couldn’t have been more easy! And the result was crunchy and delicious.

Gluten-Free Taco Shells/Bowls

Ingredients(Makes 3 shells/bowls):

• 1/2 cup chickpea flour
• 1/2 cup water
• 1/2 teaspoon salt
• Oil for greasing
• A large muffin tray

Start by heating a large pan over medium heat with a little oil in to make sure the tortillas don’t stick.

Whisk together the salt, chickpea flour, and water until no lumps remain. Pour 1/3 of the batter in to the center of the pan and wait about 40-50 seconds until the bottom is cooked.

Carefully flip the tortilla and cook for an additional 20-30 seconds on the other side.

When each tortilla is done cooking, move it to a plate to cool down until cold enough to handle before baking.

Preheat your oven to 350 degrees and lightly grease the bottom of a muffin tray.

For V shells, fold the tortilla in between 2 upside down wells.

For bowls, press the center of a tortilla in between 4 wells that make a square.

Bake the shells for about 50 minutes until they are hard and crisp. Carefully remove them from the tray and let cool until they come to room temperature. Eat within 2-3 days.

These sides of these were crisp which was just how I was hoping they’d come out. The only problems I had with the chickpea flour tortillas were small holes in the bottom from bubbles and that it started getting soggy over time. To fix this I put a few spinach leaves on the bottom of the inside to catch that moisture and they were just as good. I would double or even triple the recipe next time since if you’re going to be baking these you might as well make a lot.

Until yesterday I had no clue how to ride a bike. It’s just something I never learned. And whenever someone said “Oh, it’s just like riding a bike” I nodded along and thought “so I’m going to yell and cry and tell my parents to not let go of me?”

Yesterday I taught myself how to ride in an hour. I honestly didn’t think it would happen so fast. There was no crying. None of my skin is bruised. And I only hit 2 mailboxes(they just popped up out of nowhere; seriously, who puts a mailbox by the side of the road?). At the end of the day, I realized something: Learning how to ride a bike is a lot like learning how to cook.

What will they think of next?

When you start biking, you use training wheels to do all the work for you. When you start cooking, you probably aren’t “cooking” so much as microwaving and/or following directions to add 2 eggs, 1/2 cup of oil and baking at 350 for 25 minutes. But eventually you get tired of phoning it in; you want to learn how to do things by yourself. Or maybe you want to impress someone who already knows how to ride a bike/cook. So you set out to learn.

Should we talk about the 2nd search result or just not go there?

If you’re part of my generation, you’ll immediately go to google for an answer. Google, cookbook, experienced mentor—it’s all the same. Before you know it you’re following a step-by-step instructions on coasting without peddles or making a pasta salad. You’re still not doing it 100% on your own but you feel great about your progress and gain a new found independence.

And then one day it clicks.

You know how to push off with your feet to keep your balance. You get how vinegar, salt, and a little sweetness bring the flavors out in a dish. And before you know it you’re doing it all by yourself. You don’t need a recipe. You don’t need training wheels. It all flows naturally.

So if you don’t know how to cook yet, just know it’s like riding a bike. And if you don’t know how to ride a bike, just know it’s like learning how to cook. And if you don’t know either, that’s what delivery pizza is for.

Ketchup is the most perfect food. It’s sweet; it’s salty; it’s tangy; it’s savory; it’s delicious. Some days I choose a meal based on if I can add ketchup to it. Who doesn’t do that?

I’ve been wanting to make my own ketchup for a while and finally got around to it after months of putting it off. I figured since I waited this long I wouldn’t make just ordinary ketchup; instead I’d go for something with a defined flavor and a kick. The maple syrup in this adds a little more depth to the taste and the cayenne definitely hits you in the end. Ketchup becomes a staple food in the Summer so I have no doubt I’ll be making more of this to slather on whatever’s being grilled.

Maple Cayenne Ketchup

Ingredients(Makes a little over 2 cups):

• 56oz tomato puree*
• 1/2 cup maple syrup
• 1/4 cup white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon paprika

*If you can’t find tomato puree, look for whole skinned tomatoes and puree them yourself using a food processor or high-powered blender.

Combine all of the ingredients together in a large pot and mix. Cook over medium heat for 60 minutes stirring occasionally until the puree reaches a thick consistency.

Store in a sealed container in the refrigerator for 2-4 weeks.

Obviously I had to make a scrambled egg breakfast sandwich with chickpea flour crepes the next morning to try it out. This ketchup is spot on, ya’ll. It doesn’t look quite as smooth as store-bought ketchup but their flavor can’t compete.