What a difficult concept.
Doing the same thing, the exact same way, every single time. It will make or break a restaurant. I've been making this damned chowder for nearly two years now. The soup looked (and tasted) exactly the same yesterday as it did the first day I made it.
There are days when I get sick of looking at.
There are days when I find it beautiful.
Regardless, I'm proud of this dish's consistency.
Something I've come to realize is much easier said than done.