This morning I had a blood test, and had to go to the pathology place while fasting, so couldn’t eat breakfast beforehand. I like breakfast. I don’t really understand those people who skip breakfast or who don’t feel any urge to have food until lunchtime. I wake up ravenous every morning and am hoeing into a bowl of cereal within about 5 minutes of getting out of bed every day. So having to wait until I walk up the street and wait for half an hour at the pathology centre is torture. Immediately after I left I raced to the nearest bakery to get something to eat.
Back home, I worked on writing annotations for the batch of Irregular Webcomic!s that I’d made over the past few days. This is the final step before publication, and can take most of a day, depending how much research I do and how much I write for each comic. But it’s a good feeling having the batch completed. And now it’s time to start thinking about writing the next batch…
I stayed in for lunch today and made myself bruschetta. I’m trying to use up a bottle of extra virgin olive oil that I got as a gift, before it passes its “best before” date. And also some caramelised balsamic vinegar.
It got me thinking about olive oil. We have extra virgin olive oil, for stuff like bruschetta and salads and those things that everyone says you should use extra virgin olive oil for, because it has a strong “fruity” flavour. And we have the “light tasting” olive oil that everyone says you should use for cooking, because it has a less strong flavour that won’t dominate a dish.
Now, I don’t know if it’s just me, but I can’t taste any difference whatsoever between “extra virgin” olive oil and “light tasting” olive oil. Not just the current brands we have either – I’ve never noticed any difference between any of the brands of either we’ve had over the years. I’m honestly beginning to think this whole “fruity” and “light” olive oil flavours are really just the Emperor’s New Clothes, and a way to make us all buy more olive oil because we “need” to have two different types. They all just taste equally bland and oily to me – none of them have anything that could remotely be called a “strong” flavour that might dominate anything else. Can anyone actually taste a difference between these olive oils?? Or even taste them at all??
And on another note, I took some photos of flowers. This winter in Sydney has been ridiculously warm. Besides flowers everywhere, there are new green shoots and leaves on many of the trees already as well. This is all at least a month early, possibly more. Take a look: magnolias, irises, lavender, azaleas.