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?