But then my friend asked for more barbecue sauce… and some chilly sauce, Cajun sauce, Dijon mustard, and ketchup. Why, OH WHY, would you ruin the best steaks in the world with so many sauces?!
And then there is the delicious, fresh, crunchy, natural salad… and you plop on top of it a big squirt of Caesar, Ranch, Chipotle, Blue Cheese, Honey Mustard, Thousand Island, Santa Fe Blend, Lemon Mayonnaise, Jalapeno Ranch, Sesame Ginger, Hot & Spicy, Creamy Style Miso, Romano Basil Vinaigrette, Cranberry Balsamic, Italian, French, Russian, Mediterranean, or Greek Dressings… as well as all their light, reduced fat, fat-free, or organic versions. Does salad really need so many types of dressings?
And then I go to Shaw’s or Whole Foods, and I see entire aisles with sauces, salsas, chutneys, condiments, dressings,vinegars, and marinades. It almost seems to me that you don’t like the natural taste of food because you seem to always want to flavor it with something else.
I have been taught that fish requires only lemon, salad requires only salt and olive oil, and meat requires only salt, if anything at all. Bulgarian food is so much more simple compared to American, and yet I feel like it is more flavorful because you can actually taste the different vegetables or the different herbs in it.
I call upon the readers of this blog to switch the Chunky Blue Cheese Dressing for real crumbled feta, the Fat-free Italian Dressing for freshly chopped parsley and sun-dried tomatoes, and those yellow round plastic containers with real freshly squeezed lemons.
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