I was even MORE sheltered than I realized! I was way over 21 before I experienced these.
- FRIED CHICKEN LIVERS – I grew up wishing a chicken had 10 legs, that way I could have had more for me. Whatever the rest of those pieces were, no thank you. Mom seemed to always buy one whole chicken so, well, you see the issue. With only one liver to stat with, I guess that was Dad’s treat. When I discovered as an adult how tasty and inexpensive they were, I was a cheap date. That delicacy was also my #1 craving as an expectant mom. They are SO good and affordable that I have never felt the need to master the art of frying them at home.
- MUSHROOMS – I can close my eyes and savor the first moment I ate sauteed mushrooms, still sizzling when brought to the table in that fancy Memphis restaurant, so elegant the work ‘restaurant’ seems insulting. Again, scrumptious and kind to the pocketbook in the grocery store, but I DID learn to saute them, and was later thrilled to know were great in all sorts of raw ways without dealing with the mess of frying. My parents both hailed from the Bootheel. Maybe mushrooms don’t grow there.
- AVOCADOS – First let me say I probably tasted dishes made with avocados long before I knew avocado was a color of kitchen appliances AND a food, but not sure I did as a kid, seeing as beans and potatoes were the staple items in our household, even growing up on the famed Hill in St. Louis. But wait, guacamole is Mexican, not Italian, isn’t it? Hmm. What was that OTHER green stuff? It took growing up and older to tune in to foods good for lowering cholesterol, adding allowable calories and flavor to salads and eggs, and even permitted as a snack, before I paid attention to this item. (I just realized at this writing that I am not really sure if it is a fruit or a vegetable, but tasty either way). This one is NOT so inexpensive; if you have bought any lately you are aware of that. But considering it’s nutritious, and edible without frying, heck, without dirtying up any dishes since it can be its own bowl, its’ worth the hassle of getting that seed out of the way and getting the fingers a bit slimy, and trying to think of a nice way to describe the color other than baby s#*^+ green.
There must be tricks I haven’t yet discovered on Google about how to buy an avocado that is the perfect shade of green when it’s peeled, or that ripens at just the right pace to be able to buy more than one or two at a time if the price is ever right. I bet Google could also tell me an easy way to grow mushrooms without chopping down all my oak trees. But chickens with more than two legs and one liver? Probably not. Tis a shame for all those other parts to go to waste.