Trying new things has been right up my alley ever since I have lived on my own and outgrown my safety bubble with foods. I’m no longer a meat and potatoes kid, Mom! Shifting away from my comfort foods and experimenting a bit in the kitchen has become one of my small triumphs. There’s so much that I have discovered and learned to appreciate, that I would have turned my nose upwards to a decade or so ago (let’s not date myself, hee hee!).
I wouldn’t eagerly label myself a foodie, as I believe there is nothing a foodie wouldn’t consume. I’m more of a food lover with standards. Sorry chicken hearts, fried insects, and Balut (warning graphic pictures).
Frying up some green tomatoes was a bold decision for me, because A) I don’t particularly like eating tomatoes plain, and B) it’s fried. The motivating factor stemmed from a conversation I overheard while waiting in line at Lowe’s. These two older women were talking about how they grow tomatoes, how they eat them, and it led to fried green tomatoes. One woman said that she absolutely loves frying them up, with lots of salt and pepper, then dipping in vinegar. I thought “Hmm…I like vinegar” (assuming she meant malt vinegar).