french onion soup

I got the title of this entry today at about 4:30 while sitting in Harcombe eating an abnormally good bowl of hot and cheesy french onion soup. I know what you are thinking... cheez-its, grape kool-aid, and now french onion soup... what is my fascination with food, and why do I make connections with them? I dunno... but I gather things from the weirdest sources sometimes... Today, it came from a bowl of soup.

Anyway, I was there at the end of my delicious bowl of soup. I found myself staring into the bowl. You ever notice that in broths like that, there is oil mixed in with the liquid? Actually, it's not really mixed in at all... there are little pockets of oil floating all over the liquid, you know... the whole oil and water don't mix thing. Well... I think that is actually a pretty pessimistic way of looking at the two substances... Maybe it's just that the little pockets of oil are floating around in the water in order to mix with another little pocket of oil so THEY can mix. The oil isn't meant to mix with the water... but the water mixes, and oil can mix with itself... so the oil is really floating around in search of more oil... I hope it's not that vague... it really makes a lot of sense...

So, here's the punchline. Some people, like the oil,"float" around all the time without mixing with another person. But there is nothing wrong with floating around in the water for a while. But eventually, the oil HAS to mix with more oil... if it sits for long enough, the oil will find more oil and it will mix. It just takes a while... No way to rush it either... cause if you stir it up, the oil gets even more unstable and it will just have to sit longer to meet up with other little oil pockets.

So, I'm not gonna elaborate anymore for anyone... there it goes... let it marinate on you... like some french onion soup...