Diversity and harmony are not mutually exclusive. Pork medallions were lightly seasoned with Ethiopian Berbere spice, Alaea sea salt, garlic granules, a tarragon/cinnamon spice mix, avo, and freshly ground black pepper. Then the filets/nuggets [LOL] were pan seared until they were browned, tender, sweet, and tasty. The veggie dish… [slowly] caramelized young red onions were mixed with chopped Dutch flat cabbage in a heated pan of evoo. The cabbage was sweated and mixed with fresh minced garlic, a pinch+ of Jerk spice, pink Himalayan salt, a couple dashes of LS soy, and freshly ground black pepper. The crunchy mix was dressed with a 15 yr-old balsamic. Finally, the quinoa was lightly seasoned (sea salt, coriander, pepper, garlic), mixed with evoo, and generously garnished with halved cherry tomatoes. U.S.A., Ethiopia, China, India, and Mexico… far more enjoyable than any of my memories of detente. The outcome showed a perfectly balanced combination of bitter, sweet, and pungent flavors.
Smoked chicks on deck…
The Flavor Democracy 