My confession

If you watch Scrubs (or if you used to, before the writer’s strike), you’ll know that the title of my post is done in tribute to Scrubs episodes which are always named something like “My Confession”.  Shoot, ”My Confession” could even be the name of an episode.  I don’t think I’ve missed any, but it’s possible.  Anyhow, the “My” part of the title refers to Dr. John Dorian, or “J.D.”  The episode typically explores J.D.’s issues then he makes a revelation of some sort at the end about the problem.  So, while I don’t intend to keep you here for 30 minutes (minus commercials), I do intend to explore my issue and hopefully come to a revelation at the end.

So.  Here.  Goes.

I don’t like vegetables.  Really.  I’m talking, four year old-sour puss faced-sit at the table for 4 hours refusing to eat-I HATE VEGETABLES.

Maybe it’s because I’m an only child.  Maybe it’s because my Mom never really cooked much and my vegetable diet (as a child) consisted of french fries.  It could be that it’s because I grew up in the city and we didn’t have easy access to garden fresh vegetables.  Heck, I don’t know.  All I know is . . . blech.  I don’t like ‘em.

Now, there are some vegetables that I do like.  For instance . . . potatoes.  Those are good.  And, um, mushrooms.  Yeah, those count.  Then there’s, ah . . . celery, yeah!  I do like celery, and carrots - if they are raw, oh and not those baby kind, those are yucky.  Hmm.  I can eat a salad, as long as it’s drenched in ranch dressing.  Well, that pretty much rounds out my repetoire.  Green beans?!  Ew.  Corn?  No thanks.  And don’t even get me started on things like brussel sprouts, asparagus, and cauliflower.  

The real problem here is this.  It’s pretty hard to love food as much as I do and make as much food as I do when I shiver at the thought of eating broccoli.  But then, something happened.  Two summers ago a friend of mine had a big garden and gave me all these veggies.  Now, my hubby and Aspie girl both love veggies.  And Babs, she’ll eat anything.  So, far be it from me to turn down free, fresh veggies.  So,  I started doing more than opening a can of green beans or corn and slopping it into the microwavable bowl.  I started chopping, peeling, steaming, and smelling some things that I’d never smelled before.

Like . . . red onions sauteed with mushrooms and red bell peppers.  Wow.  That was really good!  Oh, and let me tell you, red peppers from a friend’s garden or fresh from the farmer’s market - nothing beats ‘em.  Yeah!  I said that!  Me, Angie Pangie said that!  Well, from there, I just got silly.  I started grilling green beans, and peeling turnips (what!?  TURNIPS?), and then thing just got out of hand.  I went and bought some asparagus.  I know, it’s nuts, isn’t it?

I have to be honest here.  I’ve made asparagus several times over the last few months.  And they look good.  And they smell good.  But, I haven’t tried them yet.  They just . . . well, they’re so green.  But, I’m going to do it.  I’m working up to it.  I’ve grown by leaps and bounds over the last couple of years and I promise you.  I will eat some.

 

The good news (and there’s always good news, in my “Polly Positive Mental Attitude” world) is that hubby and his best friend and frequent dinner guest, Binks, love these bad boys.  If I put them on the table first, they treat them like appetizers.  If I put the on the table last, they dive for the bowl.  So, I’m guessing they’re good.  I’ll get back to you on it soon.

So the revelation here is this.  I do like vegetables.  I’m like that little guy in Green Eggs and Ham.  I do, Sam-I-am!  I just haven’t had a lot of vegetables, yet.  It’s like math.  I don’t really stink at it - I just haven’t really learned it, yet.  AND.  I’m going to keep trying vegetables.  So, there you have it.  Angie Pangie likes vegetables.

Here’s how I make them.

Baked Asparagus
Adapted From:  Menus for Moms

1 bunch of asparagus
1 Tbsp of extra virgin olive oil
1 Tbsp of low-sodium soy sauce (I also like to use tamari)
1/4 tsp. kosher salt
1/4 tsp. ground ginger, or fresh minced ginger
1 clove minced garlic

Preheat the oven to 350 degrees.

Mix the olive oil, soy sauce (or tamari), kosher salt, ginger, and garlic in an oven safe dish. 

Wash the asparagus.  Hold with both hands - one on each end of the stalk.  Bend the fat end down and let the vegetable snap on it’s own.  This will remove the “reedy” end of the asparagus and leave the softer, yummy part.

Roll the asparagus in the olive oil mixture to coat. 

Place the dish in the oven and cook for 10-15 minutes.

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