Grand Avenue by Mike Thompson for March 09, 2024

Kids who don’t clean their plate the first time it is served.

When my wife and I were both still working we would make enough for dinner and our lunches the next day. Now that we’re retired we still tend to still do that, just a little more selectively. Some things just seem to taste better more than others as leftovers.

We tend to make 6-8 serving batches and freeze portions.

Asparagus and broccoli are ok, but what does a casserole add?

If you don’t want leftovers, eat it now.

Throw in some eggs, cheese, and onions and you have quiche. I’d eat it.

It would be interesting to know what strains of alien (?) DNA persist in those predominantly human-appearing individuals who think that “foods” like asparagus and broccoli are even remotely palatable. I don’t mean there should be any antagonism between us and them; there’s no reason we can’t all get along — as long as they stop trying to foist their flavor preferences on those of us whose experience of those flavors honestly is very different from theirs.

I eat a lot of each of those vegetables. But I do not think they would taste good mixed together.

Take what you get, at least it’s an improvement over her brussell sprouts casserole.

I wouldn’t eat that either.

Considering asparagus, broccoli, Brussels sprouts, red cabbage, leeks, and onion all contain sulfur in their makeup, that explains A LOT about why so many people, and kids, hate those vegetables. Those who are sensitive to sulfur aren’t going to be attracted to them at all.