Recipes are dynamic and constantly evolving. Sure, you can make them tried and true as a recipe specifies, but there's nothing wrong with a little experimentation, ad libbing, or modification to make a recipe "yours" or to simply suit your own preferences. My Belgian grandmother was both famous and infamous for this - she seemingly couldn't leave any recipe alone; she always had to leave her mark on it. She was a wonderful cook, and so most often the result was wonderful. But from time to time, her well-intentioned ways led a recipe seriously astray.
We, too, are big recipe modifiers. Of course, this happens naturally each time we take a "traditional" recipe and make our own gluten-free version. But it also happens in the course of making recipes from our own cookbook. Most often, this is the case when we get a craving for a certain dish, but don't feel like running out to the store to get the requisite ingredients. Instead, we simply look in our pantry and our fridge, and "go with it" from there.
Today's Friday Foto is a case in point. I was craving a blueberry pie. Kelli was craving a cheesecake. As you can see, we met in the middle on this one. We whipped up a batch of basic gluten-free cookies that became the crust. Kelli made our cheesecake. And then, using frozen blueberries from our freezer, we made a blueberry version of our cookbook's raspberry sauce (dialing down the sugar accordingly, since the blueberries are sweeter than the raspberries). The result was a dessert that was at once familiar and different...all thanks to a little recipe modification.