— Michael Baun

So I think that's, um, a little bit, uh, you know, it's a little bit of give and take, right? So, um, doing recipes or menus that, uh, adhere to all of those flavors will keep everybody happy. Um, you know, having something, I'll give you an example. Just from like last weekend I had a, um, uh, some guests over for dinner and I made a, a pasta with a tofu ricotta and I added some nice, you know, uh, sauteed vegetables, which are like different mushrooms. And, um, I, you know, roasted some tomatoes and put them into it kind of after word as well too. So it was that kind of rich and complex flavor. Um, on the side I had, uh, asparagus with garlic and a little bit of lemon juice over the top of it, but then I also made an eggplant dish that was, um, you know, uh, it had, let's see, the eggplants also had tomatoes in it. I smoked the tomatoes on it, but I also put in capers and olives, like kalamata and green olives and a couple other things. So it was a very, and uh, there was a little bit of honey, um, in that one and date paste. So it was definitely the kind of sweet and sour kind of, um, on the Italian angle. Um, and then did a nice, uh, kind of a sweeter dessert for that as well. So that menu had all of those profiles, you're talking about it, um, in there. Now, some people might like one more than the other and the kids of course can't eat just the sweet thing for, you know, uh, the entire meal. But, um, if you're planning your meal, depending on who your guests are, is probably the best way to construct your evening. Um, knowing that and ahead of time is great because you can pick out different recipes that will, um, you know, really cater to each one of those guests.