In my relocation, I’ve often been on my own. And that means fully recognizing my tastes in food, rather than relying on my wife’s memory of what delights me.
Let’s go.
- Real vanilla. And yes, I now know there are differences between Mexican, Madagascar, and Indonesian beans, which are really orchids. These are quite distinct from that artificial stuff, by the way. And for the record, I’m not a chocolate guy, but if you must, make it dark or white but not in-between.
- Butterscotch and toffee. I’m a sucker.
- Butter or olive oil. As my wife says, quoting others, fat carries the flavor. One, though, is better than the other in the cardio category.
- Garlic. Onions and I don’t get along, but this alternative is glorious, especially in the ones we’ve raised. It even saved our marriage.
- Leeks. Ditto.
- Miso. I’m fond of Japanese cuisine, OK?
- Rice vinegar. As I was saying?
- Sesame oil. Ditto.
- Rosemary. Maybe it’s the way it goes with lamb and other Greek dishes. Or simply the way we grow our own.
- Fresh, coarse, ground pepper. Anything wrong with the basics? Well, we could add parsley or basil here, if we wanted.
What would you add? Or maybe subtract?
Jnana's Red Barn 
Curry powder