I have said it many times – I am not much of a cook. Sure, I can manage to make something decent for a potluck or for (very rare) dinner guests, but on a day-to-day basis, I’m not blowing anyone’s socks off. Unless I mistakenly throw in too much cayenne. But in that case it’s usually not the socks that I’m worried about.
Fancy or not, I do cook, and several times daily. I’m not big on pre-packaged stuff, so each day, I’m chopping up veggies and making up weird soups, stir-fries, omelets. Some days I’m so lazy that I don’t invent anything – I just eat my veggies and meat plain. Sure, it’s lazy, but at least it’s healthy.
A few weeks back, the nice people at Hall’s Kitchen, who earlier this year sent me some yummy soups to test out, asked if I wanted to try out their new line of sauces. Armed with a new list of dietary restrictions in a bid to improve my sleepy thyroid situation, I clicked over to their site to see if I could find two flavours that didn’t contain any gluten or soy. I try to save those cheats for days when someone will get hurt if I don’t get a cookie and a latte. I was excited when I saw that there were in fact two that were all cool with my list of no-no foods.
It wasn’t long before a bottle of the Rockin’ Moroccan and Red Thai Curry Coconut Mango sauce found their way to me. I looked at them. I picked them up. I photographed them. I pondered what I would use them for. And then I went to make some sort of a strange omelet. I took a bite of the omelet. I looked over at the Rockin’ Moroccan sauce. I looked at the omelet again. Surely, it wasn’t the end of the world if I used some of the sauce on my omelet, and I could think of something fancy to make with the rest of it later. Yes, later.
A few omelet and stir-fry concoctions later, I was feeling a little guilty. Both bottles were almost empty, and I hadn’t made anything “fancy” with the sauces, or even photographed the strange-looking meals I had scarfed down over the course of the week. But then again, I’m sure there are many people out there who will think of wonderful, pretty-looking dishes to make with the Hall’s Kitchen sauces. As for me, I can personally vouch for the fact that without having to go out of my way, I used the sauces in my everyday meals to make them taste even better, all the while knowing that everything in them was good for me. And you know what? It was nice! I really don’t buy any pre-packaged sauces, or even salad dressings, because so many of them contain strange preservatives or foods I don’t want to eat. Actually being able to just pour something out of a bottle and not make it myself, while knowing that the quality is just as good and the flavours even better than those of my own inventions, is a wonderful little luxury.
So, guilt is gone, belly is happy, but now I’m a little sad because the sauce is long, long gone.This post may contain affiliate links.
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