The Onyx Plate can likely agree with me on the small hints of intuition one gets while cooking. Sometimes, one is nudged to add a little of this, a little of that, or to simply leave out some aspect of the recipe. This sounds as though it could lead to critical mistakes, but that only happens when one leaves, say, lobster out of a recipe that is lobster-based, and even then some well-meaning vegans are capable of creating a substitute that works equally as well. That, however, is an example of the wisdom of planning and not spur-of-the-moment strokes of culinary genius.
The Mystery is that I would’ve never thought to have put sage and parsley in butter, and this attests to the limitation of our ability to cook stems form our own human lack of creativity. Someone, somewhere, realized that sage would go well with butter.
This takes us to the next level of the Divine Mystery of cooking: food doesn’t always tell its secret immediately. Often we must coax it out, test it, discover it, mix it with something else in order for it to reveal its truth. In many ways, life is like that- life has special ingredients, timers, and methods to achieve particular results.
Sage is a perfect example. First, the word itself is beautiful, melodic even, and not only refers to the herb but also to wisdom. Second, by itself, the scent is almost overpowering and not charming. But when added to butter (or to other food in many cases), something changes, something is released in it, and the once overpowering scent infuses itself into a greater substance, playing its part, singing its note, and then and only then is its true essence revealed to us.
Again, we see this in life. People who seem to have no purpose and no place in life need only to be put where they’re really meant to be put, and then they will shine- something will change, and their true essence will play the part its meant to be play. Odd how I’m aware of this but am also aware that my full essence isn’t blooming and infusing earth as it should.
Also, lately I’ve fallen in love with garnishing food with bread crumbs. I fought myself tonight over whether or not to add bread crumbs to my already perfect recipe, and eventually I exercised my willpower to resist. I did sop up the leftover butter sauce in my bowl with french bread, though, which I understood as a compromise.