I wrote last week about getting my husband to try Beer Butt chicken, although I know he is not a roasted chicken fan.
This is actually the third thing in as many months Dale said he didn’t like that he ended up liking.
I think this is the beginning of a wave of things I might get him to try and I have the Cookbook Goddess Brette Sember to thank.
Her book, “The Parchment Paper Cookbook” (some recipes from the book are now available on Kindle for .99!) opened up this world of new tastes for Dale. Her recipe in the book on Brussels sprouts, which she blogged about on No Pot Cooking, was what got him hooked.
When I read the first line of her blog, “I’m married to a man who doesn’t much like Brussels sprouts…” and it ended up that her husband liked this recipe, I knew I had to give it a whirl.
I have no idea how Dale made it this far without liking any greens with the exception of green beans, as I do not believe his mother ever served anything healthy.
Since we married 26 years ago, I’ve had to treat him almost like a child, “sneaking” baby spinach into meatless lasagna and expanding his horizons from corn and green beans whenever I could.
It really wasn’t sneaking, he knew it was there, we just didn’t talk about it!
I’ve always loved Brussels sprouts, coming from a family in which my maternal relatives were German, cabbage was a regular vegetable served and Brussels Sprouts are nothing but miniature cabbages.
Anyway, what Dale claimed to not like about them is eating them whole and he didn’t like the hard texture.
So, when I saw Brette’s recipe of cutting them up and seasoning them, I thought, “How brilliant,” which is why I love all of Brette’s recipes and cookbooks. They are brilliant in their simplicity.
I don’t have time to look all over for weird spices no one has ever heard of and the thing with a lot of those recipes, is that those hard to find spices and foods cannot be found in small town rural Arkansas.
“The Parchment Paper Cookbook” is great for small house cooking as you don’t need a lot of pots and pans to make yummy meals, but I also love “The Organized Kitchen” and though haven’t tried it yet, “The Muffin Tin Cookbook” is exciting to me as well.
That Brussels sprouts recipe was such a hit with us that Dale asks me to cook it for him at least a couple of times a month.
I did modify it a bit, using butter instead of olive oil (more fat, I know) and lemon pepper spice from McCormick’s.
Last week, after learning he also likes roasted chicken if nice and tender and juicy, he also learned he likes croissants, something I love with chicken salad, which I made with the leftover Beer Butt Chicken.
This is great, considering Dale’s tastes are also changing to not liking things he once did such as fish and Chinese food. I can at least compensate for that by introducing him to things he said he didn’t once like.
Next up, asparagus!
Have you found that your tastes have changed as you aged to either like something you once did not or not liking something you once did? Would you be willing to give something another try?