If there's something I enjoy seeing in my kitchen, it's jars filled with things. Jars filled with colorful items. Jars that hold flavors. 

Flavors that keep improving, textures that gradually soften, spices that become more intense.

These jars are going to add that missing touch to that dish. That 'I-don't-know-what-this-is-but-it's-delicious' factor.

I really enjoy having these little palate surprises on hand, so I don't always have to rely on the same finishing touches.

Since my early days in the kitchen and food selling, I used to make pickles, preserves, and marinades that I had learned from a cooking supplement that came with the Sunday newspaper.

Eggplants, pickles, and sweet-and-sour cucumbers.

Additionally, my son's father, a professional in the industry, had taught me how to make chicken escabeche and garlic chicken, which I later also applied to other animals that my sister brought me from the countryside, like hares.

I also enjoyed having all kinds of herb-infused oils since olive oil in Argentina more than 20 years ago (and even now) used to be both expensive and of poor quality. I would flavor the sad sunflower oil with the herbs from my garden.

So, I had thyme oil, rosemary oil, oregano oil, sage oil, and another one with garlic and putaparió chili (cayenne pepper) to drizzle on top of the pizza.

Then came the fermented foods... what a fascinating world! I immersed myself in the subject and continue to learn, and I can say that these preparations surpassed all the previous ones. For a thousand and one reasons at all levels, but mostly because it relates to my world, because each one has its own life, because each time it's different from the other, and because it keeps EVOLVING, like me, like everyone, like all things.