cooking (and bitterness)

as we age the receptors for bitterness in our tongues become duller. you may have wondered why, as a child, you couldn’t tolerate a bite of brussels sprout, spinach, beets, and yet today, at __, you can’t get enough of them, that’s why– you tolerate bitterness better.


are we then also better at tolerating the bitterness of life? perhaps served up with a little olive oil, pepper, kosher salt, a clove of garlic over medium heat in a sauté pan?


2 Responses to “cooking (and bitterness)”

  1. May 24, 2013 at 5:51 am

    Yummy. My tolerance for hot and spicy has also increased. Tabasco has become too mild. Any analogies here?

    • May 24, 2013 at 5:55 am

      i love to speculate, you know that, michael, so let’s see…likes it hot & spicy, tabasco sauce too mild…hmm, you know, i think it’s best if we just leave it as it is. 🙂

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© Robert Patrick, and Cultivar, 2008-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts, photographs and links may be used, provided that full and clear credit is given to Robert Patrick and Cultivar with appropriate and specific direction to the original content.

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