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Apr. 10th, 2012 10:42 amI discovered this past weekend that I suddenly like black olives.
Make no mistake: this was not me suddenly discovering that I like black olives. It's not like I never tried olives before. I did, and they were gross. And then on Friday one of my coworkers had olives on a salad and I couldn't stop staring at them. They smelled so good. So I bought a can of olives on the way home and ate them on crackers.
Apparently I like olives now? I wasn't aware that a radical tastebud shift was a side-effect of entering my thirties, but perhaps I need to revisit my dining options. It would be awesome if tomatoes started tasting like something other than tinfoil.
What does one do with olives? Aside from eating them on top of other things (nachos are going to get way more awesome! Pizza already has!) and making tapenade.
Make no mistake: this was not me suddenly discovering that I like black olives. It's not like I never tried olives before. I did, and they were gross. And then on Friday one of my coworkers had olives on a salad and I couldn't stop staring at them. They smelled so good. So I bought a can of olives on the way home and ate them on crackers.
Apparently I like olives now? I wasn't aware that a radical tastebud shift was a side-effect of entering my thirties, but perhaps I need to revisit my dining options. It would be awesome if tomatoes started tasting like something other than tinfoil.
What does one do with olives? Aside from eating them on top of other things (nachos are going to get way more awesome! Pizza already has!) and making tapenade.
