Sweets For the Sweet

I don't know if you're aware of it, Canada, but your food is really sweet.

Cookies and milk for breakfast, anyone?

It's not only the obvious, though there are a lot of sweet options on offer here. It's not just cereals or the soft drinks and cookies, but even to barbeque meats and sauces. Ribs are an iconic food here in North America, yet the marinade they've been put in is sometimes so sweet that it overpowers the flavour of the meat (given I'm not a fan of pork, I sometimes wonder if that was the point).

Yet the thing I've had to accustom myself to are things like bread. It might be that we simply haven't found the right brand yet, however so far the multigrain bread I've tried has tasted more like cake than what I considered bread. In fact, multigrain here isn't quite what I'd call multigrain - it seems to be closer to what I'd call "brown", which this six year old in a thirty-nine year old body has never liked. As an analogy to my Australian readers, often these breads taste like croissants.

However I thought I was imagining things, or alone in this opinion until I presented myself to my new doctor for a first consultation. It was more of a "get to know you" session than an actual medical consult, so there was a lot of chatter involved.

One of the things that came up through this conversation was that he had lived in Australia for a few months as a part of an exchange program, and so he immediately declared "Yes!" the moment I said, "The bread here is sweet." He expounded on this, adding that he's only aware of it having been exposed to something different, and we wondered if it might be because of the corn syrup that often comes up as an ingredient in these products.

I don't know, but I find myself wishing for more savoury savoury foods. I think I am beginning to see the attraction for bacon doughnuts. Blargh.