At our inaugural Sew Day I darned and hemmed, and altered Mr. Bennet’s dress pants. (I won’t say which way I took them.) Mom and I shared the comfortable confidences that women have long shared over needles and thread. (I’ll remind you here that I refused to learn to sew when I had the chance of living full-time with the woman who could craft a barge for those LOST people from the scraps in her fabric pile; Martha Stewart I am not, but I am exploring my girl-Thoreau impulse to self-sufficiency, or maybe a resurgent terrible-twos need to do everything all by myself.)
I mentioned how yummy my compost is looking, from the point of view of next year’s seedlings. It’s dark and earthy and rich. Except for the golden zucchini plants I haphazardly chopped up into it. They’re resilient buggers. When I ripped them from the earth, I discovered my poor, stunted cantaloupe* vines cowering beneath. One of them has an runty melon on it, about two inches in diameter, rind withering prematurely. I mourned the loss, after tasting the magnificent fruit my mom’s ministrations produced.
But, said my mother, I thought you didn’t like cantaloupe?
Well, I do like cantaloupe now, actually, though it was Susan who picked those plants.
I like a lot of foods I hated as a child.
Foods I hated as a child that I now love
olives, black, canned
most all other seafood, though I think I used to choke down fish sticks
mushrooms (still hate canned mushrooms, ick)
cantaloupe, honeydew melon
asparagus, brussels sprouts
crunchy peanut butter
celery (used to make the inside of my ears itch. I don’t really love it now, but it gives a crunch, doesn’t it? Kind of a necessary evil, like water chestnuts).
Foods I still don’t like despite pretensions to a sophisticated palate
sesame seeds, except in awesome Asian-style sauces
octopus, squid (I do like a good fried calamari)
kimchi, except in very small amounts as a prelude to awesome Korean barbecue
wasabi, no exceptions
gourmet olives (you know who you are)
poppy seeds, unless drenched in glaze atop lemon muffins
malt, even disguised by chocolate
I think there are a couple lessons to be learned here. 1) If you have a picky eater, don’t despair. 2) You can take the girl out of Utah and introduce her to the best cheese and olives Zabar’s has to offer, but you can’t make her like it.
I wonder if I like as many more non-food things as food things now?
What foods do you now like that you used to hate?