I have become hopelessly addicted to Balsamic Vinegar.
It started a few years ago, mopping it up with bread. Then I moved on to eating the really good stuff on parmigiano cheese. Then, when we took a trip to Italy last summer, I bought damn near $200 worth, including the $1 / MILILITER “Aceto Balsamico Traditional di Modena Extra Vecchio.” That literally translates to: “Liquid Crack.”
This summer, I must have consumed damn near a bottle by myself. This stuff is dangerous, though, I could be addicted to worse things. I feel that this is a healthier addiction than one to, say, mayonnaise.
See that liquid running down the bottle? It’s my tears. Balsamic tears for the empty vessel.
Don't be shellfish...
Andrew Baber is a
Jnet
…but oh, balsamic vinegar is so good. especially with olive oil and some freshly cracked black pepper, mopped up with yummy crusty bread.
what could be yummier?