answer me this

IF.....if baking is such an exact science.... chemistry and all that.... how come my grandma's recipes say "a pinch of salt" or "a bit of baking soda"? And she was a great cook and baker!?
And she never, ever used a regulation "teaspoon" or "tablespoon", but when she did use them she used the table spoons, the silverware we ate with, that's what she used.

I'm just wondering.
It has been a busy fall for me, hardley any blogging lately. But, I did just stick a roast in the oven, so, maybe later.....