Bodies are weird.
Jun. 7th, 2012 03:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
missroseroseSo I'm not quite sure what prompted this, but my brain seems to have rewired a few synapses between breakfast and lunch today (or possibly earlier; my breakfast was fairly bland). I went to cut up some bread for lunch - and before all you smart people ask, yes, it's a type I'm very familiar with and have eaten multiple times before. It had been sitting for a while, but properly stored, so of course I sniffed it to check if it was moldy. No sign of mold, but - oddly - it smelled rather sweeter than I remembered. Seemed to be okay, though, so I went ahead with preparing some lunch.
Then, while looking for something to drink, I note a bottle of Sauvignon Blanc in the fridge with just over a glass left in it. (Sadly this is often the case in our house; we both like wine but rarely finish a bottle; fortunately, this is less of a liability with white wine than with red, as it lasts longer.) So I pour it to have with lunch. And when I finally get around to taking a sip, there's this odd sweet fruity overtone that, while not unpleasant, I'm definitely sure I would've remembered if I'd tasted it before - not in the least because it reminds me a lot of the lychee gummi candies one of my friends in high school used to always have around the house. (Especially odd in a Sauvignon Blanc, which are notoriously acidic.)
Admittedly, both of those were sitting out for a while and their flavor profiles may have changed with the processes of time. So now it's time for a final test: dark chocolate with orange peel. Onward! For Science!
Then, while looking for something to drink, I note a bottle of Sauvignon Blanc in the fridge with just over a glass left in it. (Sadly this is often the case in our house; we both like wine but rarely finish a bottle; fortunately, this is less of a liability with white wine than with red, as it lasts longer.) So I pour it to have with lunch. And when I finally get around to taking a sip, there's this odd sweet fruity overtone that, while not unpleasant, I'm definitely sure I would've remembered if I'd tasted it before - not in the least because it reminds me a lot of the lychee gummi candies one of my friends in high school used to always have around the house. (Especially odd in a Sauvignon Blanc, which are notoriously acidic.)
Admittedly, both of those were sitting out for a while and their flavor profiles may have changed with the processes of time. So now it's time for a final test: dark chocolate with orange peel. Onward! For Science!
