During a dinner party last Tuesday night, I heard myself say to my friend Jeanne how much I enjoyed the other couple who had also joined us that evening for a memorable gathering of great company, food, and fun. While explaining to Jeanne how I had met my dear friends Anita and Alan years earlier, I was referring to them as a great couple. Everyone at the table was a gourmet/gourmand and, consequently, as the evening unfolded we discussed the dishes that we had prepared and were being served, including some of the ingredients that contributed to the uniqueness of each recipe. For example, everyone agreed that the unusual combination of our tapioca and oysters amuse bouche was exceptional; and the soy-cured salmon, silky and smooth as it melted on the palate, was simply elegant.
Later that night, as I was cleaning the kitchen (which I seem to do so well at night, while my mind wonders) I reflected on the similarity between the ingredients that contribute to a recipe and the individuals that make up a couple. After all, an ingredient is “something that enters into a compound or is a component part of any combination or mixture.” Whether that component is an individual who is an intrinsic part of a couple or the ingredients for a food recipe, the sum total is the combination of the mix, be it a couple or a food dish. Contemplating this even further, if we dissect all the key components and redistribute them, would we have different flavors and combinations across the board? Would the couples as well as the dishes “taste” or appear different? And, finally, if the ingredients are rearranged, does the essence remain the same – the very core of love and food which, after all, are two of life’s key components. Hmm … what are your thoughts? I welcome your comments.
