Thursday, 22 November 2012

Sometimes tasting is hard

Dear readers,

Sometimes tasting is hard, and having my head bent over an other chilli a full evening, laptop next to it with not a word typed. I felt rotten all night. Really, I didn't get any taste, I could not compose it to a story.
So I started to get stressed, did want to have a story out tonight, and it was just not going to happen with this chilli. So I tasted an other, and no, not a drop off inspiration. Then you start to doubt, is it the wrong time, am I having a cold? Is this a boring chilli, is it me?

When I took a break, I thought about next weeks Monday growing article I wrote yesterday. Before I can publish it, I need to take pictures. So for that article I read in for about 3 hours, composed an article in 2 hours, read it through and made corrections for about half an hour. Then I sorted what pictures I needed to make, and wrote that down or made notes rather. That is the time some articles take, and I still have to make the pictures.

Its not only that, but also the tasting, it takes time.
Maybe an apology is in order, for it might be that I make tasting sound so easy at times, or composing a dish. Sometimes it is, but most of the times it is not at all that easy. I know that some sauce makers take over a year to compose a sauce they are really happy with, tasting and re tasting. Adapting it a bit, tasting again. And they don''t give up but make a brilliant sauce at the end. One recipe I had took me a year to make it perfect. 3 years later I made it different, with a totally different approach but the same ingredients, and only then it was superb, and finished. You should have seen the faces here! "What have you done with the original recipe???" And all off them loved it.

So sometimes making a story, tasting some things is ever so easy, and sometimes the taste needs to ripen and the story shelved, just waiting for an other day.

Yours sincerely,

Bart J. Meijer

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