The Dealbreaker
So there's this eleven dollar cooking magazine at the grocery store, and every time I've been in there, I've talked myself out of buying it. Because, come on, eleven dollars??! Who do they think they're kidding.
The deal is, every time I resist buying this magazine, I get to congratulate my inner strength and self-control.
Today was the end of all that. The deal has been broken. Let me explain: the magazine first enticed me about 3 weeks ago. That means I've resisted its siren call at least 4 or five times. Today, it was the front page proclaiming "12 recipes that every home cook must know!" that made me open the magazine initially.
I flipped through. True, they did seem to be enticing recipes, but nothing I couldn't live without. Then came a tip: How to Rescue Overwhipped Cream. I hesitated, but remained strong. Again, the recipes. An interesting take on how to make the best chocolate chip cookies, according to your own personal preference. Frivolous, I retorted. Nothing a little experimentation couldn't resolve.
And then came the dealbreaker. A recipe for wasabi-ginger mayonnaise. I love all three of those things, and together, they cast on me an unbreakable hold. Some things just grab you, and don't let go. Like when you're in a restaurant, trying to decide, oftentimes there will be one ingredient that makes the decision for you every single time you see it. (For me, it's chipotle mayonnaise).
I bought the magazine.
The deal is, every time I resist buying this magazine, I get to congratulate my inner strength and self-control.
Today was the end of all that. The deal has been broken. Let me explain: the magazine first enticed me about 3 weeks ago. That means I've resisted its siren call at least 4 or five times. Today, it was the front page proclaiming "12 recipes that every home cook must know!" that made me open the magazine initially.
I flipped through. True, they did seem to be enticing recipes, but nothing I couldn't live without. Then came a tip: How to Rescue Overwhipped Cream. I hesitated, but remained strong. Again, the recipes. An interesting take on how to make the best chocolate chip cookies, according to your own personal preference. Frivolous, I retorted. Nothing a little experimentation couldn't resolve.
And then came the dealbreaker. A recipe for wasabi-ginger mayonnaise. I love all three of those things, and together, they cast on me an unbreakable hold. Some things just grab you, and don't let go. Like when you're in a restaurant, trying to decide, oftentimes there will be one ingredient that makes the decision for you every single time you see it. (For me, it's chipotle mayonnaise).
I bought the magazine.