Category Archives: food

Things I Never Thought I’d Say

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When you get married, you’re moving into uncharted territory. Plenty of people have been there before, of course, but this time it’s you. And it can be an education.

For me, marriage brought with it a lot of things I couldn’t even imagine myself saying. Of course, there are things like, “Which side of the bed do you prefer?” and “So how did your mother make her amazing stuffed peppers, anyway?” But there are also things you say that, when you look back, are completely unfathomable.

Here are some of mine.

“Please don’t use power tools after I’ve gone to bed.”

I’m not even sure which power tool it was—let’s say a circular saw. I’m not sure what project he was trying to finish. And I’m not sure where in the house he was. (I was in bed, upstairs, on the edge of sleep. But I digress.) But I am sure that it was loud enough to wake me up and unexpected enough to alarm me. Was some evildoer trying to saw his way through our front door? Was the intruder trying to even out the height of the dining room chairs? I never found out. But at least hubby’s never done it again. (Or anyway, he wakes me up first and tells me he’s going to be using power tools, so it won’t take me by surprise. But I digress again.)

“What do you mean I’ll cater your parents’ surprise 50th anniversary party?”

Actually, I knew what he meant. He didn’t mean calling a catering company and telling them what we wanted, or sampling the wares of various purveyors and choosing among them. What I had heard him promise over the phone was that I would prepare all the food and drink myself. He graciously agreed to book the venue, their longtime family church, which at least had a kitchen. (I got it done, but it was only by channeling Martha Stewart. And I hate Martha Stewart. But I digress some more.) I managed to convince Dan to hold it in the afternoon, so dinner was not a concern. Hors d’oeuvres, cake, and punch seemed doable, at least until I saw how many cherry tomatoes I’d have to core and stuff.

“There’s a Cheerio in my underwear.”

Now, this one takes some explanation. Dan has a favorite snack food. He buys a huge bag of already-popped corn. Then he dumps in a variety of crunchy foods—Cheerios (as you may have guessed), Wheat Flakes, Corn Chex, and sometimes mixed nuts. Then he shakes the whole thing and feasts on it for not as many days as you’d think. Often, he sits in the comfy chair to watch TV as he snacks. And he grabs handfuls of his magic concoction and shoves them in his mouth, never caring where the crumbs fly. (Hint: Into the crevices of the comfy chair.) I use the comfy chair sometimes, too, often wearing a rather short nightdress. And one night, I did indeed find a Cheerio in my nether garment. (I guess I’m lucky it wasn’t one of the Corn Chex. At least Cheerios don’t have corners. But I digress yet again.)

“I do.”

I was never the sort of teenager who wrote her initials and a boy’s in hearts on my notebook cover or wrote my name in combination with various potential last names. (As it happens, when it came down to it, I didn’t change my last name. But I digress even more.) I just assumed that I was too weird to attract a male partner and settle down with him. But here we are, after more than forty years. We do things I never thought I’d do, like live with five cats or travel to Croatia. I guess the power tools, the catering, and the Cheerios are just what go along with it.

Sweet Obsessions

Christmas, etc., food, holidays, humor, , ,

Everyone has their favorite candy, from Ronald Reagan’s Jelly Belly jelly beans to the butterscotch cotton candy that Trump wears on his head. At Halloween, these preferences really come out. We know that children prefer full-size candy bars and hate boxes of raisins, and that everyone hates candy corn. (I don’t know why. As far as I can tell, it’s pure sugar, which should make it popular. But I digress.)

But candy doesn’t just make its appearance on Halloween. There are Valentine’s boxes of candies and Easter candies like Cadbury’s Creme Eggs (though I’ve noticed that these days, Easter baskets come with more toys than treats. It just seems to me inappropriate to celebrate Easter with Spiderman action figures. But I digress again.)

I have fond memories of Christmas candies. Every year, my sister and I could count on finding in our stockings an assortment of Life Savers packaged to resemble a book. We never tired of them. (We also got an orange that filled the toe of the stocking. This was no surprise, as every year our Grandma in Florida sent us a crate of them. But I digress some more.)

Through the years, my taste in candies changed. I fondly remember Reed’s Cinnamon red-hot candies that looked like Life Savers, but with a dip in the middle rather than a hole. I went through a Tic-Tac phase (never mind that they were marketed as breath mints). Now I’m very fond of Sanders’ dark chocolate bourbon-flavored sea salt caramels.

Salt and sweet make a great combination. After all, the four food groups are salty, sticky, sweet, and crunchy, which makes nature’s perfect food the chocolate-covered pretzel stick (sprinkles optional). If you look hard enough, you can even find chocolate-covered potato chips. There’s a local potato chip manufacturer and a local chocolate purveyor who team up every year to make them.

My Aunt Thelma and Uncle Earl had a general store in Campton, Kentucky, which offered a vast supply of penny candies, which actually cost a penny in those days. Sugar Babies were my favorite, along with their larger cousin, Sugar Daddy (no rude remarks, please). I also had least favorites, such as jawbreakers, Butterfingers, and Good’N’Plenty.

Recently, however, I’ve developed a new sweet obsession. I saw that there were dark-chocolate-covered dried Montmorency cherries available locally, but made in Michigan. I absolutely despise regular chocolate-covered cherries. I hate the sickly sweet goo between the cherry and the chocolate. But I had hopes that goo would not be a component of the dried kind of chocolate cherries. So I bought a couple of small bags.

It turned out they were amazing! The dried cherries were chewy and tart, with a texture like raisins. The dark chocolate coating was a perfect complement. Before long, I had devoured both bags.

Then I noticed a whole box of the candies for sale. I had to have it. I thought it would contain a number of the small bags of cherries. But no. It contained one large plastic bag filled with three pounds of yum. It’s all I can do to keep myself from diving in headfirst and binging into a potentially dangerous chocolate-and-dried-cherry sugar rush. (The small bags say that eight candies equal 130 calories. I’d have a Willy Wonka blueberry (only cherry) moment if I ate my fill. But I digress even more.)

I hope they sell well. Well enough, anyway, that they aren’t discontinued, but not so well that stores run out of them. While I wait to see, at least I have pounds of them to see me through.

Where Are the Fat Geese?

Christianity, Christmas, etc., food, funny things, holidays, humor, music, religion, ,

A little-remembered Christmas carol starts out: “Christmas is coming/The geese are getting fat.” In “The Twelve Days of Christmas,” there are six geese the first time around, with more to come, based on their a-laying and the repetition of all the presents ad nauseam.

But you hardly ever see a goose baked and broiled sunny-side-up on people’s Christmas tables, or as part of turgooducken. Turkey and ham are the popular choices. (Me, I go for something nontraditional, such as sushi, lasagna, ratatouille, or Chinese take-out. The Chinese food, I guess, is more traditional for Jewish people, pagans, Pastafarians (who might prefer the lasagna), and others with unconventional tastes. But I digress.)

Why does no one sing the carol about the fat geese anymore? Probably because the rest of the song is about charity to the poor—”Please to put a penny in the old man’s hat./If you haven’t got a penny, a ha’penny will do./If you haven’t got a ha’penny, God bless you.” Carolers these days hardly ever accept a penny for their services, and ha’pennies went out with farthings. Carolers might get a cup of cocoa or a cookie with red and green sprinkles, but that’s about it. Maybe they need a union.

Modernizing the carol wouldn’t come easily either. “Please to put a penny in the Salvation Army Kettle” doesn’t fit the meter, and nobody carries around ha’pennies these days. (Indeed, soon, they won’t carry pennies, either, what with the mint doing away with them, and possibly the nickel, too. You’d be left with putting a quarter in the kettle and settling for a dime. But I digress again.)

But back to geese. I don’t think I’ve even seen them on the menu at a restaurant. Perhaps it’s because they’re fatty (hence “The geese are getting fat”). Maybe it’s because they’re big. No one would order a whole goose. A smaller party might order slices of goose, but that would leave the kitchen with a lot of extra goose. What to do with it? Serve goose hash the next morning? I somehow doubt that would be a big seller.

Live geese aren’t any prize, either. They’re mean. Big ones can weigh up to 20 pounds. Just imagine an easily enraged, 20-pound bird with a loud cry, a hard knob on the top of its head, a large beak, and much given to pecking, chasing you around the yard. (It’s my theory that the fad of concrete dress-up geese on the front step (which I hope has passed) was thought up by someone from an ad agency who had been hired to improve geese’s image. But I digress some more.)

(For that matter, swans are also not candidates for the Beast Congeniality crown. Yes, they’re stunning—at a distance—and (it’s said) monogamous. But they are geese with an even better ad agency. They’re really savage. The Stratford Canada Shakespeare Festival warns visitors to avoid the killer swans that roam the grounds. (Despite the swans, the Stratford Shakespeare Festival is well worth a visit. They present theater-in-the-round and frequently stage works not written by The Bard of Avon. The 2026 season includes Death of a Salesman, Waiting for Godot, and Guys and Dolls. But I digress yet again.))

Anyway, we started this ramble with geese and Christmas carols. Every year, I ask friends what their favorite and least favorite Christmas songs are in both religious and secular categories. My favorite religious one is “Mary, Did You Know?” Least favorite: “The Little Drummer Boy.” My favorite secular song is “I’ll Be Home for Christmas.” Least favorite: “The Twelve Days of Christmas.” (Though there are some interesting parodies like “The Twelve Days of Star Wars” (https://www.youtube.com/watch?v=hHSEUAXDucw, if you want a change of pace. But I digress musically.)

No one has ever mentioned the one with the geese.

Paczki-Palooza

Christianity, cooking, etc., food, holidays, humor, , , , ,

It’s Lent. So why are there three dozen paczki in my freezer?

As usual, this story begins with my husband.

(Actually, let’s start a little further back. If you’re not familiar with paczki (pronounced ponchkee, paunchkee, etc., depending on where you’re from), they’re Polish donut-like devices filled with cream, curd, or jam. They’re made and eaten in the lead-up to Mardi Gras (Fat Tuesday), the day before Ash Wednesday, the start of Lent. They were allegedly invented when an annoyed cook threw a ball of dough at her husband, and it landed in the fryer oil instead. I totally believe this origin story, knowing how annoying husbands can be. But I digress.)

The next thing to know is that Dan works in a store that has a bakery section. For the last few weeks, Dan has been bringing home boxes of paczki—blueberry, raspberry, lemon, and Bavarian cream.

But this week, as Lent rapidly approached, the bakery started marking down the paczki. And Dan can’t resist marked-down baked goods. He keeps me supplied with muffins (my usual breakfast). He’s the carb-peddler. He brings home French bread, Italian bread, sourdough bread, coffee cakes, apple caramel pies, and nearly anything else made with flour, eggs, and butter. (Fortunately, he doesn’t bring home game-day cookies shaped and decorated like little footballs. Or Jack-o-lantern cookies, for that matter. But I digress again.)

So, naturally, he brought home NINE boxes of paczki this week. (He did call and warn me, “I’m going to be bad,” which can mean nearly anything. But I digress some more.)

I’ve been stuffed with paczki for the last couple of weeks and couldn’t bear the sight of that many more. So we had a paczki party this week. Now, for most people, this would involve inviting over a bunch of people, making a huge pot of coffee, and chowing down.

But no. We couldn’t organize a party like that in the time it would take for the pastries to go stale. (When we do have a party (which isn’t very often), we have it at a Chinese restaurant. And paczkis would not really be welcome there. Still more digression.)

What we did have was a box of small plastic zipper bags. (We always have them on hand because Dan always takes peanut butter sandwiches to work with him, for his lunch and his breaks. I would get tired of peanut butter day after day, but he feels, as the old joke goes, “How can you ever get tired of food?” But I digress yet again.)

We sat down with our stack of paczki boxes and our box of bags and began stuffing, one paczki per bag. We licked the sugar off our fingers and stuffed all the bags in the freezer. When we get a craving for a paczki (which may not be until the run-up to next year’s Lent), we’ll just pull one out of the freezer and indulge. Or maybe Dan will take one for lunch. Or maybe I’ll give up on breakfast muffins.

I just hope there are no baked-goods-related holidays coming up for a while. I’m in sugar shock already.

Mom’s Kitchen

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My parents were totally not foodies. My father was a meat-and-potatoes eater, and my mother was a meat-and-potatoes cook. This was a marriage made in culinary heaven.

My mother’s porkchop, however, looked nothing like this picture. Well, the mashed potatoes did, though the gravy was her amazing sawmill gravy, a version that was popular among all our relatives. (Once when we were visiting Cousin Addie and Cousin Jim (actually ancient relatives who may have been cousins to our grandmother (or even great-grandmother. We were pretty lax about genealogy), Cousin Jim looked up from his biscuits and asked, “Who made the gravy?” “Why?” asked Cousin Addie, fearing it displeased him. “It’s good, he said. “Thicker than usual.” My mother had made it. But I digress.)

However, Mom’s plate of pork chops would have looked quite a bit different. The pork chop would be thin, simply floured, and fried until it was tough. (The pork fat would go in a coffee can on the back of the stove to use instead of butter or oil when cooking eggs. But I digress again.)

The zucchini would never have appeared on the plate, not even during the season when neighbors leave orphan zucchini on each other’s doorsteps like oblong green babies.

The asparagus would have come in a can. All vegetables did, except soup beans, which I ate with ketchup. (I thought I hated asparagus. I’d only had the slimy, canned variety, though. When a boyfriend made me fresh asparagus, I changed my mind. But I digress some more.)

She also made dishes that my schoolmates likely never had, such as pressure-cooked tongue, boiled chicken hearts and gizzards, and cornbread with no sugar (baked in a cast iron mold that looked like ears of corn). It’s considered “white trash” cooking now, but at the time it was just supper.

Lunches were grilled cheese sandwiches—Velveeta on white bread— or bologna and cheese on white bread. Subs were made of lunch meat, no lettuce, tomato, olive oil, or mayo. We got them from school fund-raising drives.

Chinese food came from those two stacked cans. Pizzas came in box mixes, a special treat. Desserts were from box mixes, too, or the slice-and-bake variety. The only exception was Mom’s lemon meringue pie, my father’s favorite, homemade, and always magnificent.

One thing I can say about my mother’s cooking is that there was always plenty of it, and leftovers as well. I was shocked when I had dinner at a friend’s house once, a family of six, and saw how fast they ate to be sure of getting enough and how they fought over the last dinner roll.

I was perfectly happy with my mother’s cooking at the time. It wasn’t until much later that I was exposed to a wider culinary spectrum and experienced beef stroganoff (which my father once described as “slop”), egg drop soup, and anything sautéd. (When I finally encountered these foods, it would be said that I had “got above my raising.” But I digress yet again.)

So, yeah, I may have become fond of sushi, calamari, hot-and-sour soup, whole wheat bread, Havarti and gouda cheese, enchiladas, and tiramisu.

But I still love grilled American cheese on white bread. My husband tries to make it for me as a special treat. But it’s not the same when anyone makes it besides Mom.

Don’t Harsh My Buzz

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Haters gonna hate. But I wish they wouldn’t, at least when it comes to personal preferences.

At this time of year, there is one major group of haters: those who hate pumpkin spice, who think it ought to be abolished. Who make fun of the people who enjoy a nice pumpkin spice latte.

I don’t get it. I love cinnamon, ginger, nutmeg, allspice, and cloves. I’m especially fond of cinnamon and ginger. In fact, I love them so much that I believe all pumpkin pies should be made with more of the spices than are called for in the recipe so as not to be overwhelmed by the pumpkin, which is, after all, not all that flavorful.

And yet some people hate on pumpkin spice “everything.” I don’t often drink coffee and never lattes, so I don’t know exactly how a pumpkin spice latte tastes. But my bet is that it doesn’t contain any actual pumpkin flavor. It’s got to be doctored with only the spices. I don’t see anything wrong with that. Obviously, there’s a market for it, or Starbucks et al. wouldn’t be offering it. And offering it in September is totally legitimate. September is the gateway to fall.

(Except this year, of course. September is meant to herald the onset of sweater weather. This year, it’s still the month of boob sweat rash. But I digress.)

There are lots of other things made with pumpkin spice that are delightful as well. There are cakes and cookies, candy and cereal, bread and pancakes, soup and cheesecakes, muffins and doughnuts, macarons and popcorn, protein shakes and yogurt. But if you hate pumpkin pie spice, you can simply not buy them. You don’t have to declare how much you dislike them. As some of my friends say, “Don’t yuck my yum.” (We old hippies say “Don’t harsh my buzz,” hence the title of this post. Other formulations include “Don’t harsh my mellow,” and “Don’t be a buzzkill.” But I digress again.)

There are other things that people hate on. Country music. Rap music. Superhero movies. Horror movies. Romance novels. Science fiction novels. Et endless cetera.

Some of these impinge on me personally. I love country music (at least classic country and what they call Americana these days). Yet when a person says that they love country, people assume they’re an ignorant, racist redneck. I love science fiction, but I’m not a teenage, basement-dwelling geek. Those are stereotypes. Like most stereotypes, there’s a reason they exist. And also like stereotypes, they don’t apply to everyone.

Basically, I think all this hate would lessen if more people understood Sturgeon’s Law, which says, “90 percent of everything is crap.” (Sturgeon is Theodore Sturgeon, a science fiction author. One of the Big Names, at least of the old guard. But I digress some more.)

What Sturgeon meant is that 90 percent of anything you’d care to name is crap: 90 percent of country music is crap; 90 percent of rap music is crap; 90 percent of science fiction is crap; 90 percent of romance novels are crap; and so on. And 90 percent of coffee drinks are crap, I suppose.

That leaves 10 percent of everything that isn’t crap—indeed, it may be extraordinary. But the catch is that you have to wade through the 90 percent of crap to get to the 10 percent of great. And most people aren’t willing to wade through the crap to get to the non-crap. It’s much easier just to dismiss the whole 100 percent as crap.

All I’m really asking is that you leave the pumpkin spice lovers alone. Don’t yuck their yum. If you don’t like country music, you don’t have to go through the 90 percent to get to the 10 percent that I love. Don’t harsh my buzz.

Life would be a lot more pleasant if everyone would simply refrain from yucking yums and harshing buzzes.

Is that too much to ask?

I Can’t Do That!

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There are some things I just can’t do or at least am very, very bad at. There are the obvious ones like flapping my arms and flying or walking on water. There are things I just never learned to do like playing the harmonica or doing the hula. But there are also things that I simply can’t do, don’t want to do, or do miserably badly.

The most annoying one is in that last category—singing. Oh, I do sing, mostly alone in my own house at the top of my voice. I’ve tried singing in other places. I was in choir in junior high and was always last chair or next-to-last chair. One other poor singer and I swapped places regularly. (I must mention that taking choir meant that I was part of a heinous concert in which 40 white kids with no rhythm or soul whatsoever performed “Sittin’ on the Dock of the Bay.” But I digress.) I will sing in a large audience where everyone else will drown me out. I once even took singing lessons, which had no effect whatsoever. The problem is that I may start roughly on key, but over the course of the song, I sing flatter and flatter until by the end I’m in some other key altogether. I desperately wish I could sing well, though.

(Once my husband, in an effort to cheer me up, said, “There are people who sing worse than you.” “Name three,” I replied. Long silence. Then he said, “That wheelchair guy.” I was appalled. And I didn’t know whether I was more appalled that he couldn’t name Stephen Hawking or that he couldn’t think of two more people. I mean, he could have mentioned Shel Silverstein or my sister. But I digress again.)

Another thing I’m not reliably capable of is riding carnival rides. I can handle most of them okay, but there are ones that I absolutely refuse to go on. First are roller coasters that flip you upside down. The second are those towers that spin and then drop the floor out from under you as you’re pasted to the walls. I understand the physical principle of centripetal acceleration that keeps you from falling out, but they still look iffy to me. Maybe I’m just not confident in the maintenance and repair of carnival rides.

(For a long time, I was leery of Ferris wheels, because I had nosebleeds as a child and my mother wouldn’t let me go on them because she feared the height would bring one on. This despite the fact that every nosebleed I ever had was when I was lying in bed, which was at a height of only a couple of feet off the ground. (I do admit that the idea of having a nosebleed when the wheel stopped at the top and dripping blood on everyone else below me was pretty appalling.) As an adult, I have ridden the ride and never experienced a nosebleed. But I digress some more.)

And then there’s eating liver and onions. I’m not fond of that many onions in one place, but that’s not the problem. It’s the texture of the liver, grainy as well as meaty. I simply, literally, gagged on it. It wouldn’t get past my uvula. (That’s apparently its only function—guarding against liver.) After several valiant attempts, both my mother and I simply gave up trying. (I can eat other foods with peculiar textures. Octopus. Gizzards. Tongue. Snails. In fact, once when I was going on a business trip, I had a hint that the boss, who used to order dishes for everyone at the table, would present us all with escargot. I went to a local restaurant where no one knew me and ordered some before we went, just to see if my uvula would object. I found that snails go down quite easily. They have the texture of gizzards, which don’t bother me, and taste like scampi since both are served in garlic butter. And yes, the boss did order escargot for all. But I digress yet again.)

That’s all for this week. I’m going to try again to flap my arms and fly. Maybe sing while I’m doing it. But I’m not going up on the roof to experiment. That would be crazy.

Chopped Rules!

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I love the Food Network show Chopped. It’s calming. It is a competition show, but there are no hosts or contestants who yell or sound like wrestling announcers. (I’m looking at you, Guy Fieri.) They don’t even provide recipes. (That’s okay with me since I hardly ever have to make dinner with pork bung, stinging nettles, and green bean ice pops.) I do pick up a few tips: When they say “lacks seasoning,” they mean salt. (This is something my husband doesn’t understand.) You can glaze turkey with tangerine juice. (I used orange juice.) You can’t plate the way a normal person does. It has to be piled up like food Jenga. But I digress.)

There are everyday rules that apply to the show…well, every day. If you get blood on your plate, the judges won’t eat it (unless blood is one of the basket ingredients, which is not altogether impossible). Honor the ingredients (no, I’m not sure what that means either—bow to them, maybe?).

But beyond the official rules, there are “rules” that ought to be Rules. These are the things that a contestant should absolutely not do.

Don’t try to make risotto or polenta. Most of the time there’s not enough time (the rest of the time, there’s too much). If there’s not enough time, risotto will come out so al dente that the dente means tooth of the chipped variety. If there’s not enough time for polenta, you’ll have grits. Also, they both require a lot of attention—adding liquid and stirring—so if you want to make anything else (you do), it won’t come out right either.

Don’t try to make panna cotta. There just isn’t enough time for it to set up, even in the blast chiller. You might as well just put some strawberries in and say you’re serving cold fruit soup for dessert. Cold fruit soup is a thing and a yummy one at that.

Don’t use truffle oil. You may be tempted. After all, truffles are a high-end ingredient. But truffle oil overwhelms anything it touches. (Another common trap is using extracts. Almond. Amaretto. Anise. Rose water (which will make your dish smell and taste like soap). You should probably take the hint when you learn that rose water is used for make-your-own lip gloss (if you’re into that kind of thing). But I digress some more.)

Beware of garnishes. In the world of Chopped, NFG means Non-Functional Garnish. (Never mind what it means in the rest of the world.) Basically, it means any garnish you can’t eat or wouldn’t want to. They’re put on a dish just to make it look pretty. Think parsley, which used to garnish everything and now simply isn’t seen. Whole ghost peppers added for color. Even the little mint leaves that, like parsley on dinner plates, used to decorate any dessert are now out of vogue.

Beware of the oven. Ovens are tricky. They will never (I repeat, never) cook that puff pastry in time. Or the phyllo dough. Or the croissants. Probably not even the cookies, and definitely not the cupcakes. (The cupcakes will also not release from the pan, which means you have to dig out the tops and call the result “deconstructed.”) On the other hand, if you put streusel in the oven, it will burn. And if you keep opening the door and peeking in the oven, you’re toast, so to speak, though your bruschetta won’t be.

How do I avoid these pitfalls in my own daily life? That’s easy. I make peanut butter and jelly or bologna and cheese sandwiches, or microwave some soup. (If you’re thinking Dan would object to this, he doesn’t. My efforts are for lunch. He does the dinners. Except when I have to make the cornbread to go with the cowboy beans. But I digress yet again. I guess I’ve digressed a lot this week if you’re keeping score. I just can’t help myself. Just like I can’t help myself when a cooking competition comes on. I’ll even turn off InkMaster to watch Chopped.)

Yes, No, and OMG NO!

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Sometimes I’m like a toddler who turns up her nose at any new food. Sometimes I’m like a teenager who will eat anything that doesn’t move. But I have my rules.

“Yes” foods. I will eat (and have eaten) sushi, octopus, eel, snails, and goat. (I first ate sushi when it was impossible to refuse, hand-made by my martial arts instructor’s wife.) I even once ate a raw oyster, though it just tasted briny. Now that I’ve at least tried it, I have no desire to do it again. It was the texture I objected to, and raw oysters pretty much have only one texture—slimy. (You may say that octopus, eel, and snails all have a slimy texture, but not if they’re prepared correctly. Octopus can be gelatinous or rubbery if you under- or overcook it, but is tender and toothsome if cooked for the right length of time. Eel is great when barbecued. Snails have the texture of chicken gizzards, which I learned to eat as a child, and have a flavor just like scampi because they’re served in garlic butter. But I digress. At length.)

“No” foods. My husband trained himself to like okra just so he could say he’ll eat anything. Except veal. He has humanitarian concerns about veal. I say good for him! But not good for me. I won’t eat okra no matter how it’s cooked. I just can’t get over the combination of slimy and hairy textures of okra.

Mustard is another of my nos. I had to tell my husband a reason I didn’t like it so he would stop bugging me to “just try it.” I told him that it tasted metallic. I did manage honey mustard dressing that I couldn’t avoid on a salad, but I didn’t enjoy it. (I once had dinner at a sushi restaurant with a group of people. The high point of the evening was when a husband asked his wife, “Do you really want me to tell the kids you wouldn’t even try it?” Her glare was positively poisonous. But I digress some more.)

Brussels sprouts were a big no for me until I had them in Slovenia. I didn’t know enough Slovenian (none, that is) to ask for the recipe, but they were delicious. We’ve tried roasting them and sprinkling them with parmesan cheese, and they’re tolerable that way, but I still long for the Slovenian version, whatever it was.

Most of my aversions are governed by texture. For instance, I never cared for egg salad because it’s too often mushy. (One time I ate mushy egg salad because it was impossible not to. My sister’s MIL served the sandwiches to us as we were passing through the area. My husband finally made it agreeable by the simple technique of making it chunky rather than pureeing it with an immersion blender or, as we refer to it, a motor boat. But I digress again.)

“OMG NO!” food. Liver-and-onions is the one food I can’t eat no matter how it’s prepared or how I try. And boy, have I tried. My mother used to serve it pretty regularly when I was a kid. She finally gave up on trying to get me to eat it when I literally (not figuratively) gagged on it, which upset the rest of the family’s dining pleasure. I feel that since I actually did try it in childhood, I’m under no obligation to try it again. I know tastes can change with age, but gagging isn’t likely to. I just hope I never get into a situation where the only polite thing to do is to try it.

Good Ol’ St. Pat

cooking, etc., food, holidays, travel, , , ,

By some bizarre circumstance, I’m able to post this on both Sunday, as I usually do, and St. Patrick’s Day. Here’s a list of what I’m not going to write about: green beer, four-leaf clovers, or shamrocks (those were practically the only visuals I saw when I was looking for an image to go with this post.) I will not be writing about St. Patrick and how he was really a Roman and chased the snakes out of Ireland. I’m not going to write about the Fighting Irish of Notre Dame.

No, I’m going to talk about Irish food. The picture you see here is shepherd’s pie, meat and vegetables and gravy topped with mashed potatoes. It’s so good that it’s made its way into our food repertoire. Except that traditional shepherd’s pie is made with lamb. We make it with beef, which technically makes it a cottage pie, and often with mushrooms. Then we sprinkle cheese on top and run it under the broiler because cheese.

(Actually, I had shepherd’s pie a number of years ago in a restaurant in Michigan. They didn’t serve it in the traditional way. They made three scoops of it on a plate, which looked disturbingly like triple breasts. But I digress.)

When Dan and I went to Ireland a couple of years ago, I told him not to expect the lousy cuisine that Ireland and England are said to produce. I knew better. Ireland, after all, is surrounded by water and has lakes and many a river running through it as well. I knew we were in for some good seafood.

We had fish and chips pretty often, supplemented with beautiful, succulent pink salmon, either fresh or smoked (which is also called lox around here). But the best seafood I had was a luscious, juicy, huge bowl of mussels I had in a small place in the seaside town of Dingle.

Irish breakfasts are amazing, too. They feature bacon, sausage, eggs, potatoes, beans, soda bread or toast, broiled tomatoes, mushrooms, and white or black pudding. Sometimes scones with jam and clotted cream (which I always thought sounded gross, but is really like Irish cream churned to near but not quite butter. But I digress again).

Nor do the drinks suck. There’s Irish breakfast tea (which I forgot to mention when I described breakfast), darker and heartier than English breakfast tea. Then there’s beer. Dan drank Guinness, which is served warm. I don’t care much for warm beer, so I learned that if you want cold beer, you have to ask for a pint of lager, which is what I did.

There’s also Irish coffee made in the traditional manner, with Irish whiskey, sugar, and real whipped cream on top. (I’ve found that if you ask for Irish coffee in an American bar, what you sometimes get is coffee with Bailey’s Irish Cream in it, which is not the same at all. (If I can get a real Irish coffee in a restaurant (I’ve learned to ask first how they make it), I sometimes have one for dessert. But I digress some more.) When we toured the Tullamore Dew distillery, we had the real thing.

So, what are we doing for St. Patrick’s Day (besides avoiding Irish bars where college students end up vomiting green beer in the gutter, I mean). Well, I think I’ll ask Dan to make a shepherd’s pie, then kick back with some Guinness for him and Harp Lager for me and listen to some Irish music or watch The Commitments. Wear Guinness and Sean’s Bar t-shirts. Maybe look at the photos from our trip.

We’ll do it just for the craic, as they say in Ireland.