I take my first bite of a tri-tip steak that Jon has just finished grilling, and the sensation is not unlike swallowing the entire Pacific Ocean.
“What did you put on these steaks?” I ask, barely able to move my swollen tongue.
“Why? Is it okay?”
“Let’s see… salt. And… pepper. And… seasoning salt. That’s it.”
“You used salt and seasoning salt?”
“Are you not supposed to use the two together?”
“One might think that the salt in the seasoning salt would diminish the need for the regular salt.”
“There’s salt in seasoning salt?”
“I’m afraid that’s how it got its name.”
“I did not know this.”
“It’s something I learned years ago, this thing called reading.”