I always sprinkle crushed red pepper flakes on my pizza and pasta.

I always add a few shakes of salt to homemade turkey-lettuce-mayo sandwiches.

I always douse cottage cheese with salt and pepper, especially pepper, until the mound of cottage cheese takes on the appearance of a volcanic range.

I always put horseradish sauce on my burgers and Arby’s roast beef sandwiches, after which I take my chances.

I always shake more salt and pepper on fried or scrambled eggs, even after my spouse says she has already salted and peppered them.

And yes, I have added pepper to steak au poivre.

When I make tuna salad — and it’s rare that I get to make it — I always add curry.

I always add about 1/3 teaspoon of sugar to my coffee, as more would be too sweet and less would be too bitter.  And only a dollop of half-and-half please.  Adding skim milk to coffee is a crime against javacity.

I always butter each individual pancake in a stack of pancakes.

If there is excess onion or scallion flavor in a dish — and almost any amount is too much for me — I try to mentally subtract it, as if the onion was somehow added by mistake.

When I was a kid, I salted watermelon because that’s what my dad did.  It took me years to stop parroting him and decide that watermelon tasted great on its own.

I always add something to my martini.  If we have cherries or raspberries, it’s those.  Otherwise it’s a couple of olives.  Otherwise a lemon peel.  Otherwise I see something 1920’s elegant in the angle of the glass and drink it with that mental embellishment.

So, what might be your seasoning rituals?