Taming The Spice

First, I have decided I am a good catch because I cook the best two or three things, sandwich, omelet, Mexican extravaganza of anyone on the planet, as far as I know. I admit that the spices friends have encouraged me to test have made all the difference.

Really. You don't need a big spice rack. All you need is pepper, the good salt, Howling Wolf, Richard's Delicious Seasoning, and Pimenton de la Vera. Deciding which of the last 3 items to use depends upon mood at the time as much as what is being cooked.

Once again, I ate no breakfast, and not much lunch, so it seemed a perfect time for a breakfast extravaganza for supper. A 10 pm delight. This was a perfect chance to test the La Chinata Pimenton de la Vera. Need I say every time that the accent is over the O? Thought not.

Having been around the block a time or two, I knew not to gob this stuff on top of things. I put a wee mite and a half into the omelet mix--extra large eggs, finely chopped spinach, a dab of sour cream, and a trickle and three quarters of half and half.

Hash browns on the side with a vegetarian's version of bacon. I like those pictures of bacon that Morningstar farms sells. Sue me, give me lectures about why not just kill a pig? I don't care.

So La Chinata smoked, smoking hot paprika was cooked in, and I used it sparingly. Worked as if I knew what I was doing. I dare you to make me a better omelet. Oh it had plenty of extra sharp cheddar as well. The one you make me can have feta cheese and such. Spend a fortune if you have it.

Next I will test it on some sort of bean bonanza Mexican edible pinata---it's the n with the tilde not the other one---surprise.

What people do, other than become grossly obese, if they have more spices, I do not know. You'd want to eat way more than is recommended by federal and state agencies, and their wives. The grocery bill for buying stuff to cook with the seasonings would be enough to keep you in recapped tires for a year.

What I don't get is why so many eateries out there have no clue when it comes to preparing good food. Maybe they get carried away with variety. People do that. They eat slugs, squid and things that only the sophisticated and ambitiously elite would bother ingesting. But it is still a badge of class to do so. They eat worms off of fine china, therefore they are way the hell ahead of me.

I think the weird things eaten around the world is probably a secret contributor to war and religious fanaticism. Not that I care, or would care if the worm chefs would also fix something I find edible without having it all mixed up with worm bits because they arrogantly refuse to clean the cooking surface. Easy to see why I avoid places many people love. It is just not fun. And to think, I helped catch the fish the gang down in Florida ate one night for supper. See? It isn't that I would not help others get what they want. But turnabout in the marketplace does not work in my favor.

That could be because many vegetarians who adopted the habit for reasons that don't fit me tend to try to make everyone do what they do, and even claim to be helping save the planet, whatever that is supposed to mean. I am not of that group. As a matter of fact, I think they are part of the planet's problem, like all people who go around trying to force others to change when it is not their business.