05/25/2026
I came across an article the other day celebrating Fannie Farmer, the woman who gave us the level teaspoon and made cooking reachable for so many of us. A real gift. And it left me curious about something tender underneath it.
Before her, a recipe might ask for a splash, a dash, a pinch, or my favorite of them all, a suspicion of nutmeg. I love that phrase. And here is the lovely part: in French, the word for a trace of something, soupçon, is the very same word for a suspicion. A sense of something before you can quite name it.
So that old recipe was never being vague. It was inviting you into relationship, with your palate, your kitchen, your spices, and the people you are feeding. It was trusting that your body already knows, in that quiet way it does, a half second before words arrive.
That is the invitation I want to extend to you today. The next time you cook, choose one thing and set the measuring spoon down, just for that one. Go looking, in your own body, for the suspicion. See what it feels like to add until something in you says, there.
This is how we come home to our own nourishment, one delicious, sensing moment at a time.
Long before the level teaspoon, recipes asked you to feel your way into the food. A reflection on what "a suspicion of nutmeg" remembers about sensory knowing, and how to find it again in your own kitchen.