Saturday, May 31, 2014

Things I like to have on toast and the order in which I like to have them

Normally when I am drinking my morning coffee I like to have something sweet with it, toast with jam perhaps, or toast with honey. But sometimes I like to change things around and have a little toast with Vegemite as well, with the bitterness of the Vegemite complementing the bitterness of the coffee brilliantly.

There is no real point to this observation, though it is pleasant to talk about pleasant things, which is the point to my lack of point, at any rate.

On that point, the general order in which I have things on toast is highly important, I find. Whether to have toast with jam before or after toast with honey is one thing: I used to quite like to conclude affairs with toast with jam, since I consider jam to have a more satisfying complexity than honey: there's fruity sourness and bitterness in there as well as a rich sweetness. On the other hand, I've really begun to appreciate honey a lot more since keeping bees; its golden smoothness seeming to be emblematic of good fortune and luxury. No other condiment melds so well with melted butter, sinking right down into the pores of the toast. But then again, the plum jam we have at the moment is pretty ace.

I still like to have golden syrup on toast sometimes, but whether I have it before or after another slice of toast, it is often slightly disappointing: not quite enough sweetness to stand out against the saltiness in the bread. (Occasionally I even try treacle on toast; treacle really is pretty fantastic, rich and black and viscous, like the Thing from Outer Space. On your toast. And edible. It tastes pretty strange, though in a nice way.) Golden syrup, though, is fantastic on crumpets. It's best for store bought crumpets, although it's good on home made crumpets as well, although I find the very best thing for home made crumpets is honey.

Of course, all these condiments have to go with butter; there's no question about that. A little butter, spread on the fresh toast, straight from the toaster, and then left for a minute or two to melt and sink down into the toast and leave a glistening surface on which the condiment can be spread. The question of butter is another delicious subject which I will enter into sometime at tedious length, if you'd like, or even if you wouldn't like. Though of course there is always honey and cream. (Have you tried honey and cream? It's fantastic.)

Having continued to make my lack of a point for several pointless paragraphs, I have now got to the point where I will stop.

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