Yesterday at lunch, my language helper scooped out some rice onto my plate. She was thoughtful to give me the hard, crusty/crunchy rice that had formed at the bottom or the sides of the rice pot. Mmm… I don’t know what it is about this bit of rice that sometimes forms in the rice cooker, but I love it. It’s almost comparable to eating the top layer of scalloped potatoes or really hard ice cream. You know you can eat the scalloped potatoes that are underneath that top layer, the ice cream that’s a little too soft, or the rice with no crusty/crunchy bits, but when you get the chance to eat it the way you enjoy it or the part of it that you really love, there’s a sense of satisfaction and joy.
I think about food far too much.