When I was a kid, I was very particular about foods I didn’t like to eat. I guess that means I was a picky eater, but I prefer the phrase “having preferential taste buds.”

Yep, just PR’ed that.

Anyhow, as I’ve gotten older and started cooking and dining out more, I’ve found that several things I would never eat as a kid are now things I really enjoy. Maybe my taste buds got a little more mature but now that I’m a more adventurous eater, I’m more open to trying new things.

Here are some of the things I would never be caught dead eating as a kid:

• Beets
• Onions
• Corn (actually, I still don’t like corn on the cob)
• Fish or sushi (minus shrimp)
• Any sort of squash
• Blueberries
• Almonds or nuts (still dislike them in brownies)
• Beans

Yeah, after reading that list again I’ll clarify, it’s not that I ate crap all of the time, I was just really specific about what I would eat and never vary from it.

So you can imagine that I never the kid-me would die at the thought of pork belly, bone marrow, etc. and the same kid-me would dry heave dramatically in response. Fortunately, it’s no longer the case.

But the two foods I still very strongly dislike: black licorice and lamb. Okay, I don’t loathe lamb but I’m not a huge fan.

What were your least favorite foods that you grew out of hating?

Last month, I posted that my SIL and I are making Thanksgiving dinner for the first time. Grandma loving has passed us the torch and when she did it, it felt like it was in the distant future.

Except now I’m saying, holy s*t it’s November and Thanksgiving is just a week away!!

I’m extremely excited about making the meal, but also, as an anal retentive, Type-A, hyper-organized, people pleaser (which could also be hashtaged, #reasonswhyimsingle), I am nervous.

So to ease my nerves, I’m channeling my PR/Type-A-ness and moving in to an organized, Project Manager role for this meal.

That included starting an email chain with my SIL to share recipes, menu options and timing.

She also mentioned creating an “oven schedule” to ensure everything we prioritize what needs to cook and be reheated. I nearly wept in joy when I read that. She gets me.

So here is our near final menu:

• Turkey (going with pre-cooked this year)
• Stuffing
• Mashed potatoes and gravy
• Sweet potatoes
• Butternut squash soup
• Fruit salad (break up all of the veggies)
• Green bean casserole
• Corn and wild rice salad
• Dinner rolls
• Cranberry chutney (still in negotiations)

After reading over this list again, I will not need to eat for a month.

Like I said, it’s near final so there may be a few changes still but I’m very happy with this. I’m also salivating over the thought of succulent turkey.

Now, I’m off to dig up more recipe options and start building that cooking spreadsheet. You know you work in PR when…

Do you plan ahead for big meals?

I am officially a coffee drinker. I cannot believe I haven’t posted about this yet.

Yes, after years of going without, I have slowly joined the “coffee drinking” club. Initiation wasn’t painful either!

While I was in Italy, I forced myself to drink it (since it tastes like liquid gold there) and suddenly, when I returned home, I found myself missing it.

But, learning to love coffee (for me) wasn’t easy. It required a lot of “dating around” to find what I liked and how I like it.

And one thing I love, creamer.

I don’t even know how much I regularly put in, I just know what color I like it to be (scientific right?)

And if there is no creamer available (liquid preferred to powder), I get a little fussy.

Sort of like a 5 year old child.

There have been several mornings at our office coffee machine where you can hear me have a mini or medium temper tantrum about there being no creamer.

For example, “No creamer again? WTF I cannot work like this!!”

Some variation of that sentence has been said…a few times, some with swear words.

I have become a creamer diva. I MUST have creamer for my coffee and it MUST be Half & Half. I will not drink coffee any other way. And when there is no creamer, that means no coffee for me. I want it!

I don’t know how I morphed in to this person but my morning cup of coffee at my desk is a highlight now.

I just have to make sure I drink it before it gets too cold. Still working on that.

What about you? Are you particular about your coffee?

Woo I’m back in the kitchen!!! Yes, in addition to writers block, I had cooking block too. I cooked but wasn’t really trying to make anything new. And yes, I missed it. Sunday nights cooking and blasting NSYNC songs are one of my favorite times to just relax. So I’m trying to get back on track.

Lately, I’ve been really digging beans. I was not a fan as a kid but now, I enjoy a nice bean salad, soup or casserole. Crazy.

And while digging around for Thanksgiving recipes, I came across one for Black Bean Mexican Salad on Tasty Kitchen. Oh Pioneer Woman, you get me again.

It’s super easy, cost efficient and actually, pretty tasty.

 YUM

Ingredients:

• 1 can Black Beans, Rinsed, Drained.
• 1 can Garbanzo Beans Drained
• 2 cups Corn, Frozen Or Canned
• ½ whole Onion, Finely Diced
• 2 whole Jalapeno Peppers, Seeded, Minced Or To Taste
• 1 whole Red Bell Pepper, Diced
• 1 Tablespoon Chopped Fresh Cilantro
• ¼ cups Olive Oil
• 3 Tablespoons Fresh Lime Juice
• 1/2 Teaspoon Honey
• Salt To Taste
• 1 teaspoon Ground Black Pepper

Directions:

Verdict:

Very tasty! But definitely allow it to chill. I cut back on the cilantro because I max out on it easily and pared back on the salt/pepper to adjust to my taste each day. I even threw in some quinoa (originally planned for couscous but ran out) to make it a little healthier and not make the bean taste too strong. Also, I recommend using Trader Joe’s Fire Roasted Corn, which I use in my favorite Slow Cooker Chicken Tacos as well. Adds a little smokier of a flavor. I would definitely make it again!

What are you making for dinner lately?

THIS GIRL and my SIL!!

For as long as I can remember, my grandma made the Thanksgiving meal. Turkey, stuffing, pumpkin pie, cranberry relish and the best mashed potatoes and gravy.

I have a lot of fond memories sitting at their house, watching football and stuffing myself until I have a three month food baby.

But now that my grandma is older, it’s a lot for her to do, and this weekend, she bittersweetly relinquished the Thanksgiving title.

And it really is bittersweet because it’s another sign of change, but one that my SIL and I gladly jumped on.

Yes, we VOLUNTEERED to cook Thanksgiving for that part of our family.

VOLUNTEERED. I’ll say that again because I had an initial moment of fear and then, excitement.

And I’m still so excited about this…and scared.

My SIL and I will be cooking family favorites, but mixing it up a bit too. So far, we’ve discussed adding a sweet potato dish, appetizers (since we’ll eat a little later) and I have made it my mission to find an amazing green bean casserole recipe.

The only big decision we still have to make is: make the turkey ourselves or purchase one premade? I won’t lie, doing a fully homemade turkey freaks me out a little bit.

But, I have plenty of time to get my questions answered and feel more secure in what we’re making.

Let’s dance b*tch

Martha Stewart and Pioneer Woman, I’ve got my eye on you women to help me through this. And I’m hoping it won’t become an episode of My Drunk Kitchen (no promises).

Who traditionally cooks your Thanksgiving meal?

 Note: Photo borrowed from Simple Bites