366 days of gratitude

Many years ago Alison Holst was advising her radio audience on introducing children to new tastes.

She explained it could take several tries before an unfamiliar flavour found favour with young and not so young taste buds and if you, and they persevered with small samples they’d almost always grow to like them.

She added there were some tastes some people would never come to accept and with a smile in her voice said broccoli was one of those.

I knew what she was talking about. There are some things I’m not going to bother trying to like – oysters for instance. There’s no point wasting on me what is an expensive delicacy for aficionados.

Broccoli on the other hand is a vegetable I learned to like – steamed until it’s al dente and bright green.

Tonight as I wait for dinner to cook I”m grateful for having learned to like broccoli.



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