Who doesn't like whipped cream?
As it turns out, two members of our extended family don't.
There's also one that doesn't like truffles (the fungi, not the chocolate), one that can't abide rutabagas and one that thinks life can go on quite nicely without Dijon mustard.
Then, of course, there's yours truly, the foodie with the wimpy palate, that won't eat hot peppers or hot sauces or anything that makes my lips burn…. Except Dijon mustard, which I dearly love.
We had a request made for 'no duck' and one for 'no fish'.
Some things didn't surprise me (rutabagas); some totally surprised me (whipped cream).
What I most enjoyed about this conversation, though, was how gobsmacked people were about other people's dislikes…
Family member #1: You don't like potatoes? What do you mean, you don't like potatoes!?!. How can anyone not like potatoes!!!! Does that include chips? Fries? Really?!?!? Not even McD's???
Family member #2: Potatoes are ugly tubers… And who are you to talk! How can you not like whipped cream? It's sweet air for gawd's sake! What do you put on pumpkin pie?
Mon mari went through a period of time, after his pancreatectomy, when he didn't like pasta.
Yes, I know…. Hard to believe, but there you have it.
I found myself at the height of summer Pasta Salad Season with a full half of the household refusing to eat pasta.
Not to be put off, I switched to barley.
Barley works amazingly well in salads. It's more substantial than rice, it's satisfyingly chewy and healthier than pasta.
Try it; you'll like it!
Oh – and tell me what food you love to hate – that most of the world just loves….
2/3 cup (3oz, 90gr) quick-cooking barley
1 1/3 cup (11oz, 340ml) chicken stock
2 hard-boiled eggs
9oz (270gr) tuna
1 – 2 ribs celery
1 cup peas frozen, thawed, no sauce
1/2 cup (3oz, 90gr) cherry tomatoes
2 tbs fresh, snipped chives
2 tbs fresh, snipped basil
Put barley and chicken stock in a small saucepan. Cover and simmer until tender, about 15 minutes for quick-cooking barley.
Cook eggs. When done, cool, peel and roughly chop.
Thaw peas by running under hot water; drain well. Open and drain tuna Cut cherry tomatoes in half. Roughly chop celery. Snip chives and basil. Make dressing
To finish: Put barley into a large bowl. Add tuna, eggs, peas, tomatoes, celery, herbs, dressing and stir well to combine.
2 tbs Dijon-style mustard
4 tbs Greek or plain yogurt
4 tbs mayonnaise
Put all ingredients into a bowl and stir well to combine.
In addition to this, for the week of June 24 we have Grilled Scallops with Lemon Ginger Sauce, Turkey Pesto Rolls, Chicken and Avocado Salad, Honey Mustard Pork Chops, Oriental Pasta Salad….
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