- 4 years ago
I think there’s a big difference in having an aversion to certain foods vs. only eating certain foods. Growing up, my sister and I were never given kid options (chicken nuggests, hot dogs, etc.). If we didn’t like something (which was rare), we didn’t have to eat it, but we were never given a substitution.
I always tell my chef hubby how lucky I was growing up in regards to food. At home, we ate regular meals (roasted chicken, steak, pot roast, spaghetti, meatloaf, etc.), at the family ranch it was a bit more adventurous (lamb, rabbit, venison, quail, etc.). We’re also Hispanic, so beans, rice, tortillas, fajitas, tamales, enchiladas…you name it, we ate it, and because we also lived on the gulf coast, we feasted on fish, shrimp, and oysters. And don’t get me started on bbq brisket!
Needless to say, I am very grateful to have been able to appreciate a wide variety of foods at such an early age. The only thing I don’t like are onions or anything made with curry (the red kind).