With so much space, I decided I could waste some of it on things with minimum caloric value, only used for their flavour. Things I hadn’t had at home for years, some of them ever. I began with vinegar and mustard, later on added garlic then onions. To be honest, I didn’t find as much difference between chopped pork with and without vinegar, or a toast with and without garlic, as I had expected. Still, there definitely is a difference, and all in all it’s an interesting experience. It gives the meal a bit more ceremony, like eating beans from a plate, as opposed from a saucepan – another small pleasure I’m sort of enjoying these days.



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