I have decided that my absolute #1 definitive pet peeve is a picky eater! Even more annoying is a picky eater who has no reason behind their pickiness. They stubbornly refuse to try certain foods just because they can. Or they have formed a bias against the idea of a food item. I’m married to a partly picky dessert eater (as detailed in this post) and I used to be one (before my food and cooking transformation). And I dislike that former self. I’ve realized how silly and unfounded my notions were. Look at me now- I enjoy, even love, just about every food I once claimed to hate!

What sparked this outburst? Well, on the way home from the gym this morning I was listening to a morning radio show where callers were sharing their food aversions. Several callers had never eaten an egg. One lady flat out refused to touch a tomato or onion. Eggs, tomatoes, onions? I was astounded. My first reaction was anger: “How can you dislike something you’ve never tried?!” And then I felt bad for them- these people are missing out on so much deliciousness in life!

I’m not meaning to offend anyone out there, but chances are if you are reading my blog (especially if you are cooking off of it) you don’t fall into this category. Or perhaps you do, and in that case, please remember-I still love you! But you really should open your mind (and your mouth) and consider that you might be wrong. I once thought beans and barbecue and seafood were all gross. Truth was, I had never really given them a chance. Now beans of every variety are a staple in my diet, I slather barbecue sauce on everything I touch, and I can’t afford to support my seafood loving self. And trying something once doesn’t count. Not everyone knows how to prepare something well, so don’t let one bad experience turn you off for life. I’ve even grown some small affection for blue cheese. It’ll never be my first choice, but I can acknowledge that it’s kinda good!

If there’s a place for pickiness in your diet it’s in what quality of food you choose to consume. By all means, shun fast food and other seriously unhealthy options. That doesn’t make you picky, it makes you wise. Eat real, substantial food and each a large variety of it. Don’t ever say no to something you haven’t tried (at least twice). Chances are there are very few tastes in this world you’ll adamantly dislike. I acknowledge that a broadening of palate comes with age. But once you’re an adult, grow up! You’ll be a lot more fun to share meals with and a lot more interesting to be around when you aren’t turning up your nose all the time. It might seem shallow, but people will genuinely like you more if you share in their likes.

Here’s a cranberry sauce recipe that will have the so-called cranberry haters asking for more. It is nothing like the canned concoction (although I profess to like that stuff as well). Serve it with a turkey dinner or as a sweet spread for rolls. It combines fresh juicy cranberries with bright citrus flavor and sultry cinnamon. Simmered for several hours on the stove, it becomes a thick delicious side dish.

Oranged Cranberry Sauce

INGREDIENTS

12 oz. fresh cranberries
1 orange, zested and juiced (about 1 cup juice)
1 cinnamon stick
1 cup brown sugar (to taste)

DIRECTIONS

1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for 1-2 hours, until the sauce reaches the desired thickness. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in an airtight container.

Serves 6.

(Adapted from All Recipes)