Honey Pot Part 2a...

As the title suggest this is to be read with Honey Pot Part 1. On the back of a few conversations and inspiration coming from the Korean technique of Kimchi, I have decided to split part two in two further subparts, 2a and 2b.

Note: For those that don’t know; Kimchi is a Korean side dish comprised of salted and fermented vegetables. This technique (some would say art) of fermenting is one that brings out the more subtle flavors to the fore. In doing so, the Kimchi packs much more of a punch than simply eating the vegetables raw.

The most important ingredient in Kimchi is said to be time; something that is in rare supply over here in the West. Now, I could go on in to more flowery prose on the concept of time and blah blah. But, for a poetic elaboration; there is an excellent Netflix Chefs Table (season 3, episode 1) that you will find hard not to be moved by.

Now you may be wondering what this has to do with Honey Pot Part 1. Well, like the vegetables in the Kimchi I want the nuances of the last story to marinate within. The key ingredient, in this case too, being time - and this means, for now, I will leave you with nothing more that the raw ingredients with which to ponder:

The Bowl - Your life

Water - Stuff in your life you are okay with

The Left Over Soup - Stuff in your life you don’t like

Honey - Have a Guess

See you next time…