Extra flavor

Yesterday, eating my lunch, some fish fillet, sauteed with onion, squash and then already cooked spaghetti, with some catsup, water and tomato concentrate, served on cut up cucumbers, I felt that it was still "missing something." At the same time, my body was suffering from the after effects of the late "dinner" from the night before.

There's a health-diet eating rule, which mandates no eating after 7pm or to have at least 12 hours between dinner and breakfast. At most weddings here, which are 99% of the time, especially in the winter, in the evenings--ok, night--we're lucky to have the maincourse before 10pm, and that's after a first course which is more than most people have at home as an entire meal. And Israel is getting like the states, with a pre-Chuppah (ceremony) "Kabbalat Panin," "reception," in which you can eat a full meal plus. That means that without even "pigging out," you can easily eat three full meals at a wedding.

I'm not into salty foods at all, and something at the wedding we attended was salty, too salty. So I really didn't want to add any more salt to my lunch, which meant that I couldn't jazz up the food with Tamari Sauce. I checked the balsamic vinegar and discovered that it was full of salt, too.

So... I dressed my feast with olive oil and freshly ground pepper! it was great. I guess I should have put on fresh lemon juice too. OK, next time.

ps I only had "two meals," since I arrived too late for the reception, but I was so hungry, that I had lots of bread, which I usually skip.