Sunday, February 2, 2014

The Spice Drawer

We do not cook that much with spices, so it can be a surprise when I have to sort through the spice drawer. (Why drawer, and not rack? That's just the way the kitchen is.)

For example, why two bottles of fennel seed. I can't remember the last time we cooked with it, and I don't think my wife cares much for the taste. Why two bottles of cloves? I thought that we were fairly low on peppercorns, yet here is one bottle, low, and two mostly full. And when did we cook with garlic powder and onion powder, and why did the cap on the former not get back on securely?

I had time to consider this while looking for the bay leaves. They were in the front left corner beside the Bavarian Seasoning (again, what?), evidence of the effort made at least a year ago to put the bottles in alphabetical order. The order is not well preserved past that corner, though.


  1. I associate Bavaria with beer and a particular kind of pine furnishing and so I assume Bavarian Seasoning sprinkles little heartshaped cutouts tasting of lager onto your food.

    1. A wonderful idea. On examination, Bavarian Seasoning is "hand-mixed from crushed mustard, rosemary, garlic, thyme, bay leaves, and sage" by Penzey's Spices. I think we must have used it as rub, probably on pork.