Ok, so you now know about the haggis. Well, you do if you read one of the earlier posts. If you didn’t, you should. You’ll learn another random thing about me and about international cuisine.
My dad grew up in the lean years of the Depression and those years just following. So as a kid he was all about eating everything on your plate whether you loved it or not. And that’s just the way it was those days. Lots of kids don’t like to eat their vegetables, but you did anyway. My dad didn’t often leave left-overs. Why not just eat a little more; no sense leaving just that little bit, right? And my step-mother’s creedo was “Life is an adventure!” And though I can certainly see the truth in that saying now, a young boy is usually most likely to miss the value of that sentiment entirely when it relates to the green stuff on his plate.
So, like many boys, I wasn’t crazy about vegetables. But some I hated more than others. I was especially not fond of brussels sprouts. I wasn’t crazy about cooked cabbage, so why would I like these miniature versions of cabbage? So, my dad and step-mom said “Go on! You won’t know if you like them until you try them!”
This is a faulty theory, in my opinion, simply because I CAN SMELL THEM. If they smell like crap, then why would I find them tasty? But a kids logic is easily trumped by parental logic, so I reluctantly tried them. And no, of course, I didn’t like them. My outward response was non-plussed. My inward response was a hacking scream born of revulsion. I tried not to say how bad I thought they were because I didn’t want to disappoint them. My step-mom was looking at me with a smile of anticipation- she LOVES brussels sprouts- and somehow I felt obligated.
That was, of course, the worst thing I could have done. For YEARS afterward, every time she served brussels sprouts (“They’re anti-cancer food!”), I begrudgingly ate some. Only after I had been out of the house for years did I pass on them at the dinner table during one of my visits. My step-mother was shocked.
“Aren’t you going to have some brussels sprouts? You LOVE them!”
“Umm, no, I don’t really. Never have, actually.”
I proceeded to explain my feelings about those insidious little green things and how they have actually made me physically gag at dinner. They are my kryptonite. My step-mother was dumb-struck.
One of the greatest things about leaving home was that I would never have to eat those vile little things again.
Other foods I avoid eating are:
Onions – WAY too strong- they over-power everything you add them to.
Tomatoes – Oh, I don’t mind tomato sauce, tomato paste, pizza sauce, BUT raw/diced tomatoes? No thanks. There’s all that weird snotty goop inside. That’s just wrong.
Beets – What’s with the weird bitterness of these things? No thanks.
Squash – I guess it’s not TOO bad, but my dad and step-mother liked to mash it all up into this orange mashed-potato-like stuff and I couldn’t bring myself to enjoy it. I suppose one of the reasons is because….Ok, here we go:
There was this gorilla at the Cleveland Zoo. When I was a kid I loved the zoo (still do), and I’ll never forget that ape. He would be sitting in his cage, on the right, with his back facing the wall. He seemed to be chewing something. He would lean forward, with his face inches from the ground, lips moving…and spit this orange-colored…stuff, onto the floor.
If that weren’t bad enough, he would proceed to sniff it, and then scoop it back into his mouth! (Ack!) This process would repeat without pause for what I presumed was FOREVER, because for as long as I stood and watched him, that was all he did.
Fast forward, oh, maybe 8-10 years, the year before they were to close that gorilla pavilion so they could build a new ape habitat. I’m back at the zoo, walking into said pavilion, thinking to myself, “Man, remember that one gorilla that would spit up that orange stuff and then eat it up again? Yeah, like THAT gorilla is doing!” “Wait a minute…it’s EXACTLY like that gorilla…..”
Yep. Same gorilla. Sitting in the same place. Doing the same thing. For nearly a decade. Granted, he was a little grayer, but holy crap, what the hell?
So, I’m not crazy about squash.
One of the problems now is that my step-mother steams vegetables, but she cooks them for too long. She says vegetables that still have some snap in them are hard on the digestive tract. So she steams them for 20 minutes or so. Really. Regardless of the color of the vegetable, it will come out as nearly white with a tinting of green. And mushy. (Are you getting that shiver down your spine, too?)
I hope I don’t have that to look forward to in my 70’s. That would suck. I can’t eat vegetables with all the life and flavor drained out of them. It just isn’t fair. It’s hard enough to like them as it is. 🙂