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I like to think of my sauces as characters, not recipes - each with their own color, mood, energy and personality. When I started referring to my sauces by how they feel  instead of what’s in them, I naturally began to build a little more intuition in the kitchen. It’s one of the small things that helped me start getting out of my head and into my senses. It’s an awesome shift when you notice that a green sauce feels alive and bright, how a golden one settles everything in, a