Surfeit

I love marinated artichoke hearts. They're an extra treat for me when I make a salad that includes them.

I love frisee too. It's pictured here. As you can see, it's a small-bunched green and has delicate narrow very curly leaves.

Frisee is hard to come by. I find a tiny leaf of it every once in a while in a salad mix. Never enough.

There are a few other salad vegetables I adore, but today I will talk only about marinated artichoke hearts and frisee.

Why?

Well, when I was in Chicago and we went to La Gondola, the eggplant dish I had, Eggplant Monte Carlo, was filled with marinated artichoke hearts. To my dismay, by the time I finished eating the whole dish, I was not so in love with artichoke hearts.

Lauren had bought a whole bunch of frisee at Whole Foods for me. Just to think of a generous bunch of frisee made me happy. I did pack some into a sandwich while I was there, yet the rest of the time, I didn't hanker after the frisee. And, alas, I forgot to take it back with me.

How much of my attraction to marinated artichoke hearts and frisee is because I have them rarely? Would I relish Romaine lettuce if I couldn't find it always?

I think the only things we cannot have a surfeit of are God, love, happiness, peace and good will.