Choosing the Right Seasoning

Did you know honey is the only food stuff that never spoils?  That’s impressive.  Since Bible times, cooks and chefs have depended on honey to make their food more palatable.  Honey is said to aid digestion as well.

You’ve heard, “You can catch more flies with honey than with vinegar.” Vinegar also has a long shelf-life, but it is one of bitterness.  Did you ever try to drink a swig of straight vinegar?  It sets the teeth on edge. A little balsamic vinegar on my salad goes a long way.

Whether honey or vinegar, a little goes a long way.  Too much vinegar and the subtle flavors of the salad disappear.  And while honey is pleasant to the tastebuds, too much can be hard to swallow.  Psalm 119:103 popped into my head.  “How sweet are your words to my taste, sweeter than honey to my mouth.” MSG

If only I could remember when seasoning my food and my communiques with friends and family, to “taste” my words before I speak to leave a delectable aftertaste in the hearer’s mouth because who knows how long the flavor will linger in their minds?

 

 

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