What is condimentia? It is when one day you open your fridge or cupboards and realize that they are full of condiments you acquired sometime in the mid-1990’s. Quite possibly the condiments outnumber the actual food items by a sizable margin.
If you’re me, you’re not only at risk of condiment overload through natural in-migration of specialty foods via gifts, you’re courting the condimentia stage by separating them into different classes of condiment. There are the basics like hot sauces that, if not finished, are at least in rotation. Then, there are the “special occasion” condiments being saved for a special occasion that will never, ever arrive. And if it did arrive, I would have already forgotten that I own truffle oils and exotic maple-Indian spice blends and catsup made from wild grapes.
Preparing to turn over a new leaf for 2014, Lawrence and I hosted a condimentia dinner party – we provided the food substrates, everyone emptied their cupboards to bring condiments. It was impressive. We ended up with more condiments than we started with (perhaps that was predictable) but we’ve been at work on finishing them ever since – they aren’t going to languish in the back of the fridge. Here’s the menu:
- Bread basket
- Pan fried tofu
- Vegetable stir fry
- Red beans
- Roasted Root Vegetables (large dice)
- Ice Cream & Sugar Cookies