Had my annual eye exam, so swung by Burger King on my way home. Probably my 2nd or 3rd fast food meal since last March. *burp*
Based on Al & Nancy's comments, I just added pickled beets and pickled eggs to my list of things to make that I always thought I disliked but have not tried since my childhood aversion to them. I'm on a mission. I doubt that I'll ever be giving pickled pig's feet this test...they can stay on my "Dislike" list. But I might try chicken feet, given the right circumstances.
I have never tried a pickled egg. (There, I said it.) I'm willing to try one but only if someone else makes it. Eggs should be deviled, not pickled.
My dad would eat pickled eggs, pickled beets and pickled pig's feet. I recall the dusty jars of them on the counter at the American Legion bar...probably remnants of the Civil War. All I remember is the stench...and that band of purple permeating the white of the egg. It looked so "unnatural." But I'm on an adult "Do I really not like that?" mission, going through the list as I think of these things. I made an anchovy pizza a few weeks ago to get that one off of my list.. It was OK. I didn't detest it, but won't make it again (although I've begun incorporating them in my sauces.) I think artichokes are another thing I need to test...and green olives.
I made a batch of meatballs & pasta sauce this morning to replenish my supply, and snagged a few meatballs to make a sandwich on a homemade bun. Topped it off with a slice of smoked Provolone. I could eat that every day of the seek.
It's a chilly, damp day here: mid 30s and not-quite-freezing drizzle. I was out replenishing my supply of firewood and all I could think about was having tomato soup and a grilled cheese sandwich when I was done. For me, tomato soup is always Campbell's Cream of Tomato made with milk. I cannot eat it if it's made with water...may as well be drinking ketchup.
Sounds as though we all eat well. Today for lunch here shortly I'm having roast. Sort of left over roast that my wife cooked. She can't see well and put four times the salt on the roast that's called for or needed. She put four tablespoons. It was almost inedible. Today she sliced a large potato in half and put in in a pan with the roast and boiled it until the potato was soft to the fork. I took it out of the pot and threw the liquid and potatoes away. Stuck the roast in the icebox to cool off. I tasted it a short time ago. No salty taste. We'll have the chuckroast and she'll have a baked potato and I'll have the same only mine will be a sweet potato. I'll drink hot tea. Got the water heating up now.