Day 26: Marinated Artichokes
I’m not gonna lie, these looked absolutely repulsive when I first saw them. I couldn’t give you one reason as to why this would be a good idea for anyone to make, let alone serve. Slimy and mixed with black olives? Hell no. It took a great deal of faith in the cooks at Jonah’s to man up enough to order these. Though the first bite wasn’t half-bad, I found it difficult to barrel through this lunch. To be honest, they weren’t all that bad, but the texture was too convoluted for my tongue to make proper sense of it. Plus, black olives and I have never been friends, but I’ve tolerated them. Their abundant presence probably made me think this was worse than it was, in all actuality.
In the end, not even the solace of trying Spinach & Artichoke dip could make my reservations on this go away. It’s rare that would I call myself a picky eater. Ever since conquering broccoli in fourth grade, I’ve been down to try pretty much anything without complaint. Today was a testament to that mantra. I was half a second from running to the pizza ovens and calling it a day, but I knew I had to do it.
Tommy McPhail: Trying Repulsive Things So You Don’t Have To Since 2012.
