I’ve been mulling over a tiny thing a friend did. They finished the pepper.
Or rather they threw a half nub of a serrano chili into the roasted vegetables I was preparing for quesadillas. It was convenient to avoid food waste and have no remaining scraps. But the result was overpowered by the chili, not too spicy but rather too single noted, hiding the nuance of the rest of the dish, the sweet of the onions and squash . Convenient but incorrect.