distillation

i love to cook, and for a home chef i am quite good (if i do say so myself:). one of my favorite methods to play with is the reduction. from a simple balsamic reduction of vinegar into a dark, sweet, and savory drizzle of magic; or the use of a wine or spirit to deglaze and reduce adding flavor and intensity to a dish in it's early stages. it seems, however, that as i age this concept creeps into my relationships as well. i am the vinegar. full bodied and flavorful with many uses, place me in a pot and simmer me on low until i reach my mid 30's, and i become something refined and discerning. lacking confidence in my youth i was willing to be used in a variety of dishes and ways; however i am now confident in my rich and dense attributes; and no longer will accept being dumped in mass quantity on anything in front of me.

in my adolescence and twenties it was about quantity, quality being a mere pleasant surprise. this was true of friends, food, hell - life in general! over the years i have sought my education through self analysis and experimentation. slowly but surely i have learned what my tastes truly are. i have learned a lot, and continue to do so. for instance i would prefer to drizzle my edible masterpieces with a small amount of thick, succulent, balsamic reduction; than to dress a large plate with a thin and unsatisfying cheap vinegar. similarly i would also rather savor the goodness of a small, high quality, network of friends than drown my schedule in a sea of semi-friends (definition- semi-friend: someone who may offer quantity, but not quality in respect to your relationship. aka-cheap vinegar:). despite knowing this i seem to be in the stage of life where every now and again i must test my theory and dowse my dinner in the old dressing of my 20's, thinking it will hold the same delights it did back then. always i am left feeling unsatisfied, until finally i say ENOUGH! enough dinners that are either lackluster or ruined altogether. enough mediocrity. enough.