Reduction

Reduction

by Kelp

In cooking,
reduction
is the process
of thickening
and intensifying the flavor
of liquid mixtures
such as soups, gravies, sauces, wines, or juices
by simmering or boiling.

The boiling and re-boiling off of the liquid
concentrates the flavor. 
What’s left in the pot or the pan is ever more intense,
ever more its essence.  

This is an accurate description of what happened to us during the pandemic.