Now With A Kiss Of Sunshine!
I tend to be efficient and waste-conscious with many of my actions. “Efficiency!” is what I thought to myself this morning, with my index finger pointed to the sky, when I left my turkey sandwich on the passenger seat of my car when I got to work. It’s winter and, of course, it will naturally keep refrigerated.
Turkey on mustarded bread, a slice of Havarti with dill, and alfalfa sprouts because I like me the crunch and it’s better for you than putting potato chips in the sandwich like I did when I was a kid.
Today, I didn’t count on the blazing sun being positioned just so as to properly cook my sandwich. That was not so efficient. I don’t think Havarti is normally a melty sort of cheese.
I’ll tell you this: Havarti is not bad as a melty cheese. Alfalfa sprouts, however, do lose pizazz with heat. This is where my waste-conscious side takes over and tells me, “You are not throwing this sandwich away. You are going to eat this sandwich and you’re going to like it.” My internal voice sometimes prefers the tough love. My internal voice also sounds exactly like my mom used to when she made my sister and I sit at the table until we ate our zucchini.
I appreciate good food. Alisa and I make some excellent meals. I, however, also appreciate a 4-day-old slice of pizza. I don’t seek out the 4-day-old pizza, carefully waiting day after day as I open the fridge and tell myself, “Is it time yet? Is it ready? No! Not old enough! Only 3 days old!” Rather, if pizza just happens to be 4-days-old, I don’t have a problem with it. Sometimes, it’s better that than not eating anything.
Alisa, I believe, has some sort of logarithmic scale of taste. Something like the Richter scale but in reverse. Fresh to leftover takes a 75% drop in appetizing-potential in her world.
Look, I fully realize that 4-day-old pizza is not going to taste even 5% as good as it did when it was fresh and I’m fine with it. That’s what ketchup or barbecue sauce are for. There’s an extra 5% of original taste boost right there. Dip it and you’re up to 10% of original and that ain’t half bad. That’s double digit percents on my taste-o-meter.
