Herbal Essence: No, not the shampoo!

A former professor once told that the way to entice people to read your blog or peak their interest in your sermon was to come up with a catchy title. So if you are reading this, then hopefully that means my title worked. I was playing with the tile “parsley, sage, rosemary, and time”, but decided I liked Herbal Essence better because it really got at the essence of what I have been thinking about this week: herbal essence. There was a time (not thyme), when I never used fresh herbs and spent my entire cooking life using dried herbs and spices. Then I expanded my repertoire and began using fresh herbs. However, as a scripture says, “for everything there is a purpose under heaven.” This is true of herbs as well. There is a time for dry and a time for fresh. There is a thyme for every seasoning under heaven. (Hope you do not mind my humor). However, the essence of my herbal humor is true.
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Making a way out of no way.

I had started writing this reflection a few days ago, but something kept me from posting it to my website. Perhaps, it was because I needed to go to Zoë’s last chemotherapy session first. A conversation with one of the husband’s there touched my heart. His wife was going through her third bout with cancer, this time in her throat. It was hard to get her to eat because nothing tasted good. He was beating himself up because he could not find a way to make food taste good to her. When you are on chemotherapy it affects your taste buds in ways you cannot describe to anyone else. For those preparing the food, it is a constant guessing game because what tasted good on Monday does not taste good on Tuesday. It can take the Zen out of cooking even for those who experience Zen while cooking. Learning how to make things taste good for Zoe has challenged me to really listen to why something does not taste good, so I can think about what will make it taste good. This is what I had asked this gentleman. What are her complaints?
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Trying not to get chopped!

If you have read my blog, you know that I am a chopped fanatic. Just about every episode I learn something new and exciting about food. I also learn a spiritual lesson in the process. The last few weeks have been a challenge in our kitchen and in my own way, I feel as if I have been on the chemo-care version of Chopped. I have no been given a basket of mystery ingredients from which I have to create an appetizer, entrée, and desert. Rather, Zoë’s taste buds are on a temporary vacation. It started a few weeks ago when most things started tasting like cardboard, and then I discovered the amazing ability of salt to take things from cardboard to palatable. I though I had it all worked out and could figure out how to create things that would make her enjoy eating again and not want to send the food back to the kitchen because it tastes like cardboard.
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