Cooks improvise and substitute constantly in their cooking--the alternative is slavishly following written recipes and running to the store for every missing item.
I began to make bouillabaisse today for our Easter dinner and discovered I had no fresh fennel, no leek, and no celery for the broth (note to self: read recipe before shopping). Instead I used anise seed, onion, and celery seed. There's plenty of flavor in this dish already with saffron, wine, and fish stock. For seafood I used two crab legs, scallops, shrimp, and tilapia. It was good.
Grandma made bread and lemon pudding, I made the soup, and Dad made the salad. Mary Ellen brought champagne and red wine and we had an excellent party. Happy Easter to all. I missed dyeing and hiding eggs, though.
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