I think a lot about intuition, or that feeling that drives us to choose one route over another. As chemists, when faced with a question about a chemical reaction, we'd often come up with an answer, and then justify it with the words "chemical intuition". Those words were a big, ongoing joke because they really implied that we didn't know how to explain our answers. But, in actual fact, "chemical intuition" wasn't a stretch either. Our answers and choices were usually governed by a feeling, and that feeling probably came from our subconscious remembering a lesson learned long ago, buried deep in our brains. Our so-called chemical intuition usually came from a place of knowledge because without the ten or so years we had dedicated to becoming highly qualified personnel, we would never have been able to give a real, proper intuitive answer.
After years of struggling as a food blogger, lately I have been wondering what sets me apart. Is there anything different here? Is there a point? Do I have a quality or a skill set that the average might not? For a long time, my answer was no and it was pretty sad. But I'm slowly beginning to realize that I do operate a little differently and, though that is a part you might not see because it's behind every photograph and every recipe, I am different.