January 2nd 2018
Today January got off to a flying start. I’m about 12 hours away from a full-blown flu virus taking over my body, and the pepper grinder broke when I was cooking dinner so basically all I’ve eaten today is ground black pepper.
There I was, just seasoning my chicken — a little bit of turmeric, cumin, paprika, lemon juice and then a twist of salt, and what was supposed to be a sprinkle of pepper — but then, with the first twist, the grinder snapped in half, and the peppercorns covered my meal, most of the kitchen counters, and a large part of the floor.
Honestly, it was more funny than infuriating. It was like a scene from a bad family sitcom, where there’s a live studio audience and a laugh track, and I was the frustrated mother on Thanksgiving who throws the bird in the bin and orders a pizza instead.
Except, in the real world, I just scraped off all the peppercorns that I could and chucked the thing back in the oven.
Chicken is expensive and I couldn’t be arsed to start over again. So, I put it in the oven at 180 for another 20 minutes and ate it like nothing had happened.
It tasted… peppery. So to counteract that I made a load of salty gravy to go with it. Salt cancels out pepper, right? It’s like how you get rid of a red wine stain using white wine, right? You get pepper out of chicken by adding salt, right?
Until tomorrow, it still tasted peppery.