5 Ways to Stop Being a Picky Eater

I am a recovering picky eater, and I owe my life to PEA... that's Picky Eaters Anonymous.

Voluntarily depriving ourselves of foods we don't like, we PEAs like to say that we "know what we want." But that's crap, because - let's admit it, PEAs - we have never even tried many of the foods we say we don't like. If we tried them, it was once, it was eight years ago, and it was in a horrible situation involving an ex's mother.

PEAs, ask yourself these questions: How can I say I love Mediterranean food if don't like olives? Can I describe the flavor of the bleu cheese I hated 15 years ago? If my clairvoyance is so developed that I can know I don't like anchovies without ever trying them, why can I not pick the right six numbers?

Being a PEA means more than avoiding certain foods. It means cutting entire families, even ethnicities, from our menus. And worse than that, it means that we don't like to try new things, and that we hold grudges.

Are those traits we're willing to own?

I didn't think so. PEAs of the world, break free! Here are five ways to trick yourself into liking the foods you think you hate.

1. Expect to enjoy every single morsel of food that goes in your mouth.
Terror of terrors, you don't know what something tastes like? Expect that it's going to be your new favorite food. Say out loud to your dining companion, "I am so excited to try this new thing!" Then you have to like it to save face. How many people have discovered they like sushi because of peer pressure?

2. Try new foods in combination with foods you know you like.
You know that little dish of guacamole that comes with your taco? You usually leave it, because guacamole looks like baby poop so it can't possibly taste good (been there, done that, was so wrong). This time, eat it. You can't be the high inquisitor of the Clean Plate Club if that stuff is on your plate, and today, that is your ultimate ambition.

3. Describe what it tastes like.
When you are pretty sure you hate something, try actually chewing it for once. While you are suffering, spend a few seconds tasting the food and describing the flavor to yourself. If you had to explain the flavor to someone with no sense of smell or taste, what would you say to communicate the total experience? No, Suzanne, "gross" is not an option.

4. Raise your decision limit.
No more deciding you don't like something after one try. Not every food preparation is suitable for a beginner (or even good). If you don't like tang, you probably will gag on your first stilton... but you might really like bleu cheese on a blackened burger. So raise the number of times you have to try something before you can say you don't like it. Mine is 10. I have tried olives now six times, and I still don't like them by themselves... but at least I know exactly what it will taste like if they are on some pizza.

5. Make a recipe in a cookbook that looks yummy but features something scary.
Do not go out and buy something you think you don't like without a plan. Trust me: if you buy a hunk of cactus without a recipe in mind, it will go hazmat on you. Find a recipe in a cookbook with pictures - the visual stimulation is a must here - and try your hand at preparing the offending food item yourself. Then, see tip #1.

And remember, PEAs, you're not alone. You can beat this! Just surrender yourself to a higher authority... which, as it turns out, is peas. Go figure.

A Food Blog Without Photos?!

In which Lauren makes really ugly food, and decides no photo is the way to go

I was reading this earlier today - what a great way to start a Sunday in the kitchen! In the first line of this post, Matt acknowledges that his blog is photo-centric, and that got me thinking: is it possible to have a great food blog without equally great photography?

I know that my favorite blogs, like MattBites, feature stunning food photography. Turns out, many of the blogs you see on the right are offered by folks with careers that are related to graphic and/or web design in some way... so it's no wonder their photographs make my mouth water. I work in marketing during the day, and I appreciate a compelling image. But the writer in me wants to fight: good words, artfully chosen, should be able to speak for themselves... just like good food.

So when it comes to my own blog, here's the problem: I don't own a camera. Matthew is a photographer, and when he's around, he's usually more than happy to take some shots of what's going on in the kitchen. He's not always around, though, and when he is, let's just say that I'm not a food stylist. (Snob, sure... stylist, not quite.)

Certainly I could just buy a camera, but owning one will not make me into a photographer. And since I work full time and want to spend as much of my time off as possible writing, cooking and stuffing my face... learning to be a photographer on top of it sounds like a grind, not a passion.

And let's face it: not every dish warrants a photo. This week for lunch, I'll be noshing on ricotta pasta with zucchini and mint. It's delish. It uses fresh ingredients like homemade ricotta from PennMac, herbs from my garden and organic zucchini. But it looks like a gloppy mess. Even the best photo might turn your stomach. But think about the mixture of basil, mint and parsley in your mouth, over a background of wholesome ricotta cheese coating a nutty pasta... I bet you'll get hungry.

So today, I decided: sometimes you absolutely have to have a photograph. Sometimes, you're better off with out. So in the land of Burghilicious, you will, at times, get pictures, and at other times, you will just get me. I hope I don't disappoint.

Ugly but Delicious: Whole-Wheat Rigatoni with Zucchini, Mint and Ricotta

1 pound whole-wheat rigatoni
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 medium zucchini, diced
15-20 fresh basil leaves, shredded
1/4 cup fresh flat-leaf parsley, shredded
10-15 fresh mint leaves, shredded
1 tablespoon butter, chopped into pieces
16 ounces fresh ricotta
1/2 cup parmesan

Prepare the pasta al dente, or however you like it.

Heat a large saute pan over medium heat. Add the oil and saute the onions for 3-4 minutes, until they begin to soften. Add the garlic and saute 2 minutes more, then add the zucchini.

While the zucchini cooks, combine the ricotta, parmesan and butter in a large bowl.

I like my zucchini crunchy, so I let it cook about 3-4 minutes. When it is as soft as you like, add the herbs and remove from heat. Add the pasta and the vegetable-herb mixture to the bowl with the cheese. Mix well, salt and pepper to taste, and serve.

Or, if you are like me and require a hot lunch every day to feel like a sane person, portion into tupperware for lunches at work. I can get a week's worth from this recipe.