Tuesday, July 30, 2013

finger limes, hibiscus salt, perfectionism

Oh the endless list of things I’d like to do, include all things I want need to do very well. Ideally, I would be an excellent mother, wife, friend, writer, photographer, cook, homemaker, runner etc....

Ideally, good enough would be good enough, but alas, it isn't.

For the record, I do think I'm an excellent doula, secret keeper, a very good wife and mother, a pretty good cook and friend. This is in no way about my feeling inadequate, rather of my feeling compelled to excel.

Case in point:


Pinny picked up these cute little finger limes at the co-op. Never seen those before. About an inch and a half in length, and the color of true limes, a quick google search told me that they originate in Australia, are also referred to as citrus caviar, and are undoubtedly going mainstream. The origin sounds authentic, and I can see the caviar, but not so sure about finding them at shoprite.


I cut them open to find a bunch of these tiny little balls of lemon/lime that burst in your mouth and they look strangely like, umm, caviar.



A lot more effort than I would have anticipated was needed to get a picture that adequately depicts the multitude of little gems inside.



Ok Chani, I think they got it.


Wondering what happened to just taking a picture and moving on. 

A friend was here over shabbos and while exploring my cabinets, we discovered this hibiscus salt I made a while back.



What's hibiscus salt?

Hibiscus salt is a combination of dried hibiscus flowers and salt, ground up in a mortar and pestle. The taste is tart and salty, almost like unsweetened kool aid. Hibiscus is the flower most commonly used in a certain cheap tea brand (don't drink those teas, they have dangerously high pesticide levels) where their many varieties share a color.

Hibiscus salt is a finishing salt, and when used on something that contains liquid, will add a beautiful shade of purple to the dish. I've previously used it to top eggplant salads and fish.

dried hibiscus flowers

steeped in water, to illustrate my point

on the chance that the above photo was inadequate  

So I took my finger lime/citrus caviar and sprinkled its content over sliced avocado, and topped it all with hibiscus salt.


It would be embarrassing if I had to divulge the vast quantity of avocado photos shot. Fortunately, we don't have a full disclosure policy.


What's at risk to my not performing up to par? What would happen if I just took one picture, if the quality of my work was mediocre? If I dropped some expectation? What's at risk? So much attention is give to the 'dangers of mediocrity', what about the dangers of unreasonable expectations? Of over extending ourselves? Of chasing down perfectionism?




You'll find me at the pool, embracing mediocrity.

to good health,

Chana 










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