Introduction
I found myself hesitating to touch the broccoli.
Olive oil, salt, and cracked pepper coated the roughage, but it’s distribution was displeasingly non-uniform. Clumps of salt in some spots, pools of olive oil in others. Rubbing the mixture of ingredients into each floret by hand would certainly make the final product taste better. But I found myself avoiding it.
I’m no Wolfgang Puck, but I do enjoy cooking myself a tasty meal. Still, I did not want my hands to get messy despite the obvious and immediate upside.
