Flavours

I’ve heard not long ago a real question about what was happening in life, and was something like why aren’t you cooking all of that for yourself? It’s fair to say, to make some context I’m saving in one shelf of my closet plenty of exotic ingredients from too far away lands.


Then, I’ve tried to figure out so many answers that I’ve got exhausted and forgot the issue for a while (I’m quite good for that), but as soon as the question came to me, I’m trying to write it: I’m waiting. Is it for you I’m waiting? I don’t know. Is it the right thing to expect? Neither can I answer this one, but I’m sure the wait is the best way to proceed now.


I’m waiting for your curious. For one day, one moment in the universe you become curious about what I am, and my best answer could be a flavour.


I can be as sweet as the panela with concentrated sugar, but is not my best; that’s why I’m saving just a couple of that, that kind of sweet is most times cloying, but sometimes is necessary for real relief. I can be acid as the Jamaica flower but with also I can produce more useful combinations that the ones you can think of. I’m not as spicy as all varieties of chillies, but surely I’m intense, and it sometimes helps to open your senses in ways you haven’t thought you can. And also maybe that’s the reason I don’t like to save bitter things with me, life is painful enough to put a special bitter ingredient in life.


Maybe is not the ingredients, it can be only the way to make them work together. It is what flavours get done; it’s sometimes the ingredients but is most the times the preparation.


The process of constructing something is more lovely that the final result, but for that you need patience and I need to wait.