DINING FROM THE TOP HAT AS THE TREE RATS GO "NUTS"

 I reached into a top hat, containing photos of previous stovetop experiments........drew out the bok choy......hmmm......made some buckwheat griddle cakes with black strap molasses, instead.....moral of this?: you don't have to settle for the past, when you can create the present......the yard squirrels seemed to be in agreement with 'this', as they dropped those bitter acorns and gathered up some delicious pistachios that I tossed into the yard.....then, returned to 'hustle' some black walnuts that I was not as generous with........leaving, with their cheeks filled with sunflower seeds that were a bit rancid for my palate......no takers for the blackstrap......and it's long-lasting aftertastes.....

No photo description available.



Comments

Post a Comment

Popular posts from this blog

Utilization of the hand-made 'pitchfork' that a friend made a half century ago in Richard Mafong's metalsmithing class at Georgia State University...............

Image
a mini-lunch, shared on a long-handled silver 'pitchfork' with a tiny adult 'hand fed' Pomeranian that is visiting a next door neighbor....and loved licking up the last of the dribbles of Saus Bumbu Tumis...... a glop of pumpkin/almond/ginger bread with ligonberry preserves and sliced almonds, now that 'Chi-Chi' dog has returned to her mommy's lap, taking her dripping tongue with her........although, I can see her nostrils, widening, at the potential of  'dessert'.......upps.....here she comes.....as I gobble the last crumbs, leaving a dry crust for 'Chi-Chi'.......
Read more

DEVELOPMENT OF "CHILD'S TASTES"

Image
the sweet potato that had been hidden under a magazine, is still delicious.......I'm cooking only with abandoned stuff.....the last of this and that......emptying bottles, jars, cans and bags of their contents and creating edible taste delectations from their remaining excavated or drained contents.....sweet, hot, sour and spicy, in complex combinations, is the usual 'default'.....Just yesterday, washing dishes, I listened to NPR.....Bee Wilson, discussing with Terry Gross, the forming and shaping of a child's tastes........The introduction of complex and unusual taste combinations to children, during early development, will more likely produce adults with wide range of tastes and more experimental approaches to novelty and their acceptance of the unfamiliar....This may account for the coolness of the Thai people, the dullness of the British, and the extreme omnivorousness of the desperate and the creative.....
Read more