This pic reminded me of something:
It reminded me that I don’t like eating raw vegetables. In fact, if I think of it, the only ones I don’t mind eating raw are tomatoes and cabbage (i.e. as cole slaw, with Marzetti’s dressing). All other vegetables are only palatable if cooked. (Cabbage gets a special mention, here. I only eat it raw because cooked cabbage makes my stomach turn, violently — by both smell and taste, thank you boarding school.)
Even pickled vegetables get the stinkeye from me, except jalapeño peppers. And don’t even think of sauerkraut, ugh. (No wonder the Germans were once so aggressive, if that was a feature of their daily diet. Ditto the Irish and boiled cabbage.)
Needless to say, this attitude does not endear me to the salad-eaters, who can’t stop rabbitting on about the joys of said foul stuff. Nope. Lettuce has no taste, and is really just a water-delivery vehicle, as is cucumber; cauliflower is tasteless (cooked or raw), and as any baby will tell you, carrots are foul in any manifestation: cooked, raw or pureed.
And raw broccoli has a special place in hell because not only is it bland-tasting, it leaves those little buds lodged in between the teeth for future discomfort and smile-disfigurement. I can just barely tolerate it cooked.
Yeah, I’m mostly a meat-and-potatoes/rice man. Surprise, surprise.
Okay, plus eggs:
And if we’re going to go all exotic on the meat thing:
And if I’m forced (at gunpoint) to become a vegetarian:
I think I need to pay a visit to my kitchen now. And my apologies if this post has created a similar urge among y’all.