Recently, I went to a wine tasting in Lausanne. Scratch that. It was a wine appreciation because they served hors d'ouvres with each wine to help understand how wine flavor can be balanced with food. I don't know much about how to taste wine or pair it with food, so it was a great experience. Who knew you could taste umami in wine? Who knows what umami actually is?
I took home lots of tips and have been experimenting ever since.
Yesterday, Juno demonstrated a similar methodology for her reputable masticatory appreciation of shoes, with one of Mr. Wild Dingo's flip flops.
"This is a light shoe, with a crisp taste of polyurethane, a soft bouquet of gazon-verte and strong overtone of Poppy* tannins. Sadly, it is not a Dansko."
*Poppy the Mr. Wild Dingo. Not Poppy the seed.
For those wondering: the Danskos are still in one piece. Nine days to go.
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