Three months into writing daily missives here on this blog and it occurred to me that there is one particular word woven through my stories to which I have not given much thought. It is a word with multiple, distinct meanings, and that fact should have been obvious for a guy who writes about the outdoors, cooking, and cast iron cookware.
SEE - zunn
Simply, to flavour or preserve food with salt and spices.
Or… simply, to ready a cooking surface through the application of heat and oils.
Or… simply, the delineation of winter from spring, spring from summer, summer from autumn, and autumn back into winter.
Maybe not so simple?
The etymology of the word season seems to come from the Latin satio, which is itself entwined in the word to sow, or to make something ready.
One readies food to be eaten or a pan to be cooked upon.
Nature readies the world to grow, blossom, produce, and come to life …and then resets itself to make ready all over the next year.
Seasoning is an act of maturation and preparation.
It is purposeful conditioning.
To season is to make something richer and more ready.
These concepts strung together clearly form a broader theme for the things I’ve been thinking about and writing about and sharing here. Three months in, ninety disconnected posts, and some forty thousand words spent has distilled down to one not so simple word: season.
To season. To be seasoned. To welcome the changing seasons. To ready the heart and mind. To sow a space for good food in one’s home. To mellow the harsh cold iron of a skillet against the delicate organic surface of food. To flavour life as one ages one’s mind and soul against the cyclical reset of the universe. To season.