Mayonnaise have seen the glory of the coming of the Lord...
Which is a fairly bizarre way of saying that pain is again rather too much and I've just been to make tea with which to swill down some morphine.
Or rather, that's a fairly sensible way of explaining why I'm awake at this hour and regaling you with the fruits of a head full of writing and a body full of ow.
This, on the other hand, is stimulated by Stevy's earlier mentioning of the Garlic Food / Chocolate Food dichotomy. Mayonnaise. Correct me if I'm wrong, but the classic mayonnaise consists of vinegar (an acidulous fluid), olive oil (the archetypical oleaginous fluid) and egg yolk (an emulsifying agent), all confluxed together into a sumptuosity. Mayonnaise is, one would think, a Garlic Food.
HOWEVER. Are all mayonnaises a necessitate savoury? There's nothing intrinsically savoury about acids (fruit juice and so on are quite acid) or about fats (cream, butter, almond and coconut creams, and so on) or, bless us all, egg yolks. Yet the idea of, say, a fruit-flavoured mayonnaise made with, perhaps, raspberry juice, a sweet oil and egg yolk seems somehow very very wrong. Chocolate mayo I am prepared to abandon the notion of without even a moment's reconsideration; sour doesn't go with chocolate, and I think there has to be a sharpness to anything worth the name of mayonnaise, and also chocolate has something of greasiness in itself. Then again, I'm open to being convinced otherwise, and there's always the shining example of a chocolate mousse to present as evidence in preliminary hearings.
I'm hoping very much that trakkie is doing OK with her twelve-hour move and is actually safe home and snuggled up in bed.