Entirely Adequate

An interesting side effect of cutting back on my sugar intake and cooking most meals from scratch: I’ve started to really taste the sugar in manufactured foods. Store-bought spaghetti sauce tastes like it’s made of tomatoes and corn syrup. A brand of hummus that I used to buy frequently is now inedible; it’s bland, and what little garlic flavor I can sense is overwhelmed by a sugary chemical aftertaste.

Luckily, my husband’s Uncle Vinnie sent me his family pasta sauce recipe when we got married, and I’ve got a working and flexible hummus recipe that I can throw together pretty easily.

I was going to say that it’s a double-edged sword, when eating healthier and thriftier forces you to forgo shortcut products when you really could do with a few extra minutes out of the kitchen. My taste buds and common sense have convinced me, however, that things that taste this revolting aren’t useful shortcuts at all.