I didn’t think it was important at the time. A little salt or soya sauce for seasoning. Some vinegar to tenderize the meat a bit, some sugar or syrup to balance the acidity of the overall dish.
All I remember was the steam rising from under the pot’s lid and thinking about the smell of cooking pork. Not my favourite smell.
I was glad I got the kitchen dioderiser but always agonized over whether it was appropriate to use while in the middle of cooking.
Walking into the dining area with a tray of Margaritas for my mollusk dinner guests.
Jim M almost 6 years ago
Brilliant drabble, I hope the mollusks are Cultists. I really appreciate the diffident, routine approach to something so macabre. Brilliant!
Kate over 5 years ago
Thanks for that Jim! Lol I believe there would be no better dinner guests than cultist molluscs with a cynical attitude to be sure! hahahahahah