I think I’m an open-minded foodie. I am. I’m willing to try most things and will work with any food – well, almost. There were things that I hated as a kid, but that was because the person who cooked it abused the raw materials by cooking them wrong, or the raw material was of poor quality. I’m not a picky eater; I’ve eaten gator, porcupine, beaver, any kind of deer, thistle, okra, and I love beets. So below is a list of my personal “I’m not eating that” foods. Please don’t contact me and say, “Well, you’d like it this way.” I won’t.

Grits -I’ve had them five times. I’ve had them at great and famous restaurants, and it comes down to texture. I’ve had them with cheese, shrimp, and red eye gravy, and the answer is always no. Sorry to all grit lovers. I have even tried them at home, and no, I don’t like them. Now, to the Midwest folks who like scrapple, it’s just grits and sausage. Recently my daughter said, “Grits are delicious!” I say she is entitled to that opinion, however wrong it is.

Brussels sprouts- In this case, I think it’s a chemical thing. There is a compound that comes out when cooking this vegetable that makes it smell like a ninth grade Chemistry classroom. After I smell that, I’m out. There’s plenty of advice out there on how to eliminate that smell, but none of it has worked for me. I know my daughter’s father-in-law will walk out of the house when he smells that odor. I’m not that bad; I just won’t eat it.

Sweetbreads – Ok, it’s the brains. I was told by a West Virginia acquaintance that if you eat too many squirrel brains, you go crazy, but he never gave me an exact number. ( I think it was too late for him.) I’ve seen “Night of the Living Dead” and “The Wizard of Oz” too many times to be interested in brains.

Hot Peppers – or at least, hotter than a jalapeño. I take Prilosec for a reason. They are just too hot for my palate. Regular green jalapeños are fine, but habanero, ghost, or any other spicy pepper I can’t eat and enjoy.

Ouzo – not a fan of licorice. I really haven’t found a way to cook with it. Plus, the only way I have found to use it is for Saganaki (Greek flaming cheese). Otherwise, other than working to get a massive hangover, I see no value in this beverage.

Rutabaga- This was one of my dad’s mainstays which we all hated. It it a tough, flavorless, useless vegetable. Using it is just like putting an elevator in an outhouse; it don’t fit. It was popular during the depression and has gone down from there. Most every store has a bowl of 4-6 of these on a shelf hidden by more popular vegetables.