Yes, noticed your sparser postings.

Cloying ain't no biggie.

You know how Most stupid f*#$%& pastry chefs ALWAYS overdo the (cheap) Almond extract in various (BAD-for-one) pastries? A little almond can be Nice, if one likes almond. Too much: is *cloying*; just as, the term 'saccharine-sweet' also implies.

(saccharine is a now outdated, obsolete sugar-substitute; tastes as Awful as do most-all so-called 'Diet' fizz-water crap {uggh} but a tiny pill of it ""sweetened"" a whole cup of coffee.) Etc.

I.