Yuck

7 Responses and Counting...

  • Mimi 09.05.2007

    I LOVE olives, but I feel exactly that way about mush­rooms. If we ever sit next to each other, we can swap :)

  • And I can do mush­rooms, but I don’t look for­ward to them. All the same, it’s a good com­par­i­son, because mush­rooms are kind of gross really. I mean, they’re fungi. Who’s the first per­son that said, “Hey, look at these things grow­ing on the dead tree. I bet if I fried ‘em up and poured some wine on them, they’d go good on a steak!”? I mean, we all lived hap­pily ever after, but that could’ve been a nasty waste of a good steak.

  • hmm­mmm, how about this for a trade? If we are ever seated next to each other at din­ner, you can have “my” steak — and I can have “your” olives and mush­rooms :)

    I am not say­ing that I am a veg­e­tar­ian — I am not — but most of the time I am hap­pier with my tasty olives, cheeses, and mush­rooms. And roasted veg­gies. And .. well, you get the idea :)

  • That sounds like a tasty deal. If we get dessert, you can also have the maraschino cherry off the top of the sun­dae. I’ve been giv­ing those away my whole life.

  • No kid­ding, and some of them are actu­ally poi­son. I’m a veg­e­tar­ian, so you, me and Cather­ine could make quite the trio!

  • I tend to draw the line at can­died fruit — I prob­a­bly feel about those the way you feel about mush­rooms and olives.

  • s-p

    I have a killer way of prepar­ing steak that has con­verted veg­ans back to car­ni­vore. Of course the mush­rooms sauteed in but­ter, gar­lic and Wor­sh­e­stire (?!)and pan drip­pings are almost vegan, well, they began that way.… My wife claims I’ve ruined her on restau­rant steaks no mat­ter how expen­sive. Funny how tastes change too. When I was a kid pick­led beets would lit­er­ally make me barf. Now I love them. But then I LOVE any­thing soaked in vine­gar these days. Mezzetta pick­led prod­ucts are the best.

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