I survived a Costco trip on Saturday, today. I know, it seems like a minor victory, but hey... I dare you to brave the wretched masses on a copious free sample day. Over 1,000 parking spaces and every one of them filled.
Anyway... we scored fresh cherries - the first I've seen this season. What is it about cherries that make them so damned delicious? I'm thinking about developing an inverse correlation theory of food - the harder it is to process/eat it, the better it tastes. For example, oatmeal? Easy peasy, no muss, no fuss... and no taste, unless you add a bunch of flavorants. But cherries? You have to individually pit each little tiny morsel - and when they're perfectly ripe, there is no better taste out there. Nothing to add, no need to gild the lily - just perfect taste. Same for shrimp - pain in the patoot to peel each one, but so worth it.
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