Tried one of these at work buddy Lisa’s baby shower (Congrats Lisa! You’ll be a great mom.) Before I started the Picky Niki experiment, the spread at her party would have intimidated me: curried chicken salad sandwiches and some sort of quinoa concoction, among other exotic-looking fare. At least exotic to the old me. The new me took a little of just about everything (opted for plain-Jane tuna over curried chicken salad, though). The most challenging thing on my plate was the quiche torte. Quiche = eggs and eggs = most hated food. It was really hard to sample. Honestly, there wasn’t much wrong with the taste. But I couldn’t really get past the terrifying egginess: the look, the texture, the smell. For the time being, eggs are still on the naughty list. But I’m planning a blind date with an omelet sometime in the future.
Leftovers from the s’mores shoot. (Part of a “Lemon Meringue” concoction. I did not try that one.) For some reason, I’ve always had it in my mind that I don’t care for lemon. So I tend to skip it if a recipe calls for lemon juice. But I tried some of this on a shortbread cookie. And it was pretty good. Maybe I’ll stop boycotting lemon juice.
These maple-flavored waffle cookies were in the office today for a s’mores photo shoot. (They were filling in for graham crackers in our “breakfast” s’mores, with bacon and marshmallow sandwiched between.) Turns out I’m not a stroopwafel fan — too sweet. But — even though I really didn’t want to — I did try the finished product (after workmate Lisa roasted a marshmallow over a candle and smooshed everything together). It wasn’t the worst thing I’ve ever put in my mouth, since the salty bacon cut through all that gooey sweetness. Like an irresistible hero in a bodice-ripping romance, bacon always swoops to my rescue.
I thought this would be a loser, since there’s dried cranberries in there with the chickpeas and edamame. (Dried fruit = blech) But the lovely garlic and vinegar proved an interesting balance to those tart tidbits. Sure, there were a lot of weird things going on in my mouth, but it all worked out fine.
Never heard of these Polish yeast rolls before I spotted one at the grocery store bakery this morning. It’s kind of like a bagel, only bigger, with an indention in the middle instead of a hole. Mine had cheese on it, which was super good, especially around the edges where some gooped off and got crusty/crispy. But I was pretty disappointed when I got home and Googled it — apparently that middle divot is supposed to be stuffed with onions and garlic. A real missed opportunity. Will be on the lookout for the yummy-sounding breath-killing version.
This isn’t exactly a huge leap for me. Most jellies are fine, since there’s no gross chunks or irritating seeds in there. As long as they exist as a thin coat on a PB&J. Toast with jelly is a giant no. (That warms up the jelly, causing it to cross into the nightmarish realm of cooked fruit.) And jam of any kind is right out of the question. (Maybe I’ll tackle jam down the line. Maybe.) As for red currant jelly, it was nice and tart (and as we’ve already established, I’m a tart fan). So this may even knock grape off its favorite-jelly pedestal.