One week ago...
Dear Stacy,
I know that we said Nama Shoyu was devil juice, and a clear obstacle in our path to enlightenment. I also remember some strong talk about those mushroom's being "not so magical." And seriously, this Satan's elixir costs a staggering $23.00 a bottle....IT'S SOY SAUCE for cryin' out loud!!!!! All of that, plus the fact that as of this morning my bottle is almost empty, makes this a stellar time to turn my back on Mr. high-and mighty-fancy-ass-soy sauce!.
What I DON'T know is why, after everything that I just wrote, there is a freshly purchased bottle in my fridge, nestled among the portabellos'. And as much as I would LOVE to say that I don't know how those mushrooms found their way into my dehydrator, I can't, because I DO know. I put them there. It was me damnit.
It was me.
Seven day later...
Dear Stacy,
I have noticed that the last couple of mushroom batches have been seriously nasty. So salty that I cannot even force them down. I have gone from marinating them for two hours to barely tossing them in the Nama Shoyu brew.
It's like eating The Dead Sea.
I mentioned this to my peace-lovin' friend, Lisa, and she proposed that all of this fresh food we eat may have made salt somewhat intolerable. Nama Shoyu intolerable? Ha-ha, don't toy with me!! Lets say there could some truth to this brilliant theory of hers. Would it therefore be possible that we are slowly inching our way toward the enlightenment we seek? Holy hot rod, Stacy!! Maybe we were right and there WILL be a day when we can rejoice in the simple beauty of an apple. No, I mean really CELEBRATE the magnificence of one of natures most elegant offerings!
I know it's just soy sauce. I know I could be wrong.
But I have a good feeling about this.
Dear Jill,
Okay how WEIRD is it that before we started this my favorite food group was SALT and now I'm actually shaking my head in agreement? The mushrooms are just too damn salty. I'm pushing that Shoyu to the back of the fridge for awhile.
