“You come to here and now, this time and place, where I’m a professional developing recipes and wanting them to be simplified where they can be. And even just — I hate to say the word — made better wherever possible. So, I had to, at a point, give myself that permission to be like, ‘It’s OK that this might not match exactly, and it’s OK if people in my community want to remind me of that,’” says Abood, laughing. “It’s all right because I really believe in where I landed with each thing.”