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Sweet and sour science

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Glamorous trek from lowly locker room occupant to revered deity

By John Pawlak

I remember the first time I had sweet and sour pork.  It was New York City and the meat was soaked in that sugary vinegar sauce, guaranteed to hide the flavor of pretty much anything you wanted to cook.  
My friends and I were delighted with an endless variety of food names we had never seen before; Moo shu, bean curd, chicken cooked by some military dude named Tso, and of course the sweet and sour.  It was all very delicious, but I’m not really sure what the meats were.
Did you ever notice that you don’t see stray animals in New York City?
But I’m not really a big fan of sour anymore, whether it be gumballs or Chinese food or drinks.  I do however like a good whiskey sour, minus the lemon juice and sugar.
These days, I find myself more biased toward the sweet.  Ice cream.  Chocolate chip cookies.  Dried fruits, fresh squeezed orange juice, cheesecake, a handful of those gourmet jelly beans (the type where you really can’t figure out the flavor).  Anything sweet is good.
Well, almost anything.
I read an article about Afghan girls taking boxing lessons in Kabul.  These women are working to get to the 2012 London Olympics in the women’s boxing competitions.  


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