Ingredients

I first ate little fishes on Île de Porquerolles off the Mediterranean coast of France. And then boquerones en escabeche in Spain. And then flying fish in Barbados. And then whitebait in England. And then blue anchovies in Chinese markets.

I never met an artichoke until I first met my mother-in-law. Ata toney French restaurant, no less. Up until then, I didn’t know what an artichoke was or what you did with it.

I know why I don't lust mayonnaise like many of you. My mother used mayonnaise on her hair. And then put the jar back in the refrigerator. Alongside the usable condiments. Ugh!

Many moons ago I pretty much excluded white flours from my cooking repertoire. I think I was brainwashed into believing there was a pecking order of nutritious flours and these were way at the bottom.

You may consider onions a kitchen staple, but not in my kitchen--and not during a pandemic.

My shortage of celery expertise these last few months is why my salads lacked spunk, why my soups were uninspiring, why my sauces felt wanting, and why my peanut butter snacks and Bloody Mary mix missed companionship.