Eat Your Veggies
One of my cooking phobias has to do with vegetables. Since I discovered the supertaster concept, I have suspected that I am one, and I think my Lucy may be as well. Many vegetables, especially green ones, are simply to strongly flavored for me, and so cooking veggies beyond corn, green beans and carrots is tricky. But I have expanded my tastes since childhood– I eat mayonnaise now, and gravy, and a lot of other items and flavors I never would have before.
Recently one of my neighbors wrote a great piece for a local magazine about their experiences with a CSA share, and the idea of being overwhelmed with greens the way they were was daunting, to say the least. But the way the article was written did give me some hope, and if you’re my Facebook friend, you may have seen me post the video of my neighbors cooking a frittata! Then another friend posted this article on learning to love foods you hate, and some of those recipes looked tempting even to me.
So keep your fingers crossed, and maybe sometime soon, you’ll hear me raving about roasted brussel sprouts or cauliflower gratin!
- Posted in: conversations ♦ cooking
Ooh—you should try cream of cauliflower soup! Anytime butter or heavy cream are added to veggies, it makes them at least 90% more palatable. And you can justify the cream b/c you are eating veggies, after all!
Hmmmm, interesting. I don’t usually do much in the soup arena, but I’d be willing to try it!
I would love to try a CSA, but sometimes you get no choice in what you get and you may not like it all. But, I juice greens (lemon and apple cut the green flavor a lot, surprisingly) so I would just do that.) Speaking of soups, I tried carrot soup and butternut squash soup recently (sans dairy) and they were sooo yummy, though I’m not really a soup person.
Also, do you have They Might Be Giants album “No!” There’s a song on there about John Lee the Supertaster… it’s very catchy.
My stepmother makes a butternut squash soup that my husband absolutely loves! Never tried a carrot soup though– I did do a carrot puree once from my Gourmet cookbook and no one would eat it, so I ended up using it to make carrot muffins, which were a big hit.
TMBG can do no wrong, that’s for sure
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