When I was much younger, I noticed everything I wasn’t familiar with in my family environment. What I never saw on our table was salt. Other people I didn’t know, patrons in restaurants, for example, or specifically ‘diners’ from an earlier era in our household, had a special relationship with this particular shaker of white flakes. Too many food consumers snow-glowed their food before tasting first.
Ick. Yuck. Ack.
What if the cook had over-seasoned the food already? What if exactly enough had been added? Is a perfect meal ruined? How do you chow down once more salt has been added then is necessary? Necessary for whom?
It’s all a matter of taste I suppose—depending on whose taste buds you’re talking about.
That was then; this is now.
Decisions are sometimes on cloud nine…
Recently, I’ve discovered I use salt more often than ever before. To my defense, I do try the dish before ‘fixing’ it. When I cook, I am more aware of salt, and generally, am stingier with this seasoning since I’ve read about the bad side-effects, concerning the more mature population of our hemisphere. I’m not about to get technical on you—we all know about salt and hypertension. Right?
My taste buds don’t appear to have the same sensitivity to food they once had. Laziness has set in. Must I face the truth? Is more, better—salt, that is? Is this how drug addiction begins? A little today? Great! More next week, and so on?
I’m too tired to strive for perfection at this stage of the game—I never have before— why stress out now? I could use a break. OK? Thank you very much. A little salt won’t do me in, will it?
Hot Pepper Flakes:
Every so often, I like to spice up my soups, stews, leftovers, with a little heat. Enter—hot pepper flakes. Nothing heats me up from head to toe like hot pepper flakes—nothing! I do not need permission for my choice(s) of pleasure. Okay?
I had a stash of hot pepper flakes in my spice drawer and wondered if it was stale. I felt the heat had somewhat degenerated. One evening, when I served pasta at dinner, even my eight-year-old granddaughter agreed there was no UMPH left in the hot pepper flakes. The next day, I purchased a fresh batch. To my disappointment, I tasted no marked improvement in the taste when I brought them home. Why? Oh Why?
How is it my granddaughter has the same complaint as ME? She’s only eight. Why are hot pepper flakes going soft-core? Is the growing season so screwed up; this hint of the future is telling us something: No-taste? No-heat? No-flavour? Forget it?
This past summer, I haven’t been happy with garlic. The taste is not as robust as in past memory. ? I haven’t had that experience in a long tim of wakling out of an Italian restaurante. This is good and bad simultaneously.
Fresh garlic wants to be smashed before it gives up its armored coat. To my disappointment, garlic cloves have become easy-peasy—too indifferent lately who cares