I've eluded to this before. I'll be very clear: I have difficulty following recipes.
I love recipes. I even read them in my free time. I scribble them on scratch paper (and then I misplace them). I contemplate them when I probably have better things to do. But when I get down to the nitty-gritty of a weeknight meal, I don't want to use a cookbook; instead, I want a method etched in my memory file, so that when I'm digging through my refrigerator, it comes together for me: "Green onions, carrots... some leftover rice, eggs... oh, add frozen peas, a protein and soy sauce. We'll have fried rice!"
Even in baking, I make all kinds of modifications in my quest to make it a little better than last time. I am the kind of baker who likes to substitute other flours for some of the all-purpose flour in baking. At one point I counted eleven different kinds of flours and grains in my freezer. And I don't tend to have whole milk on hand, so I frequently use 1% or 2%... or cream or yogurt depending on the desired result and what I have available.
Feeling flexible and learning how different ingredients work makes cooking easier, but it makes sharing recipes a little difficult. I hope you will bear with me and feel a similar freedom to pursue your own kitchen adventures.
(I know you were expecting "Rich Chocolate Cake II" yesterday and it's coming, I promise. And yes, it was a hit at my friend's baby shower this weekend. I'm just having some technical difficulties in getting my photos of the cake to the blog. Thank you for your patience.)