A failure at being fussy
A lot of things I don't like because they just look or sound suspicious: how can anyone trust brocolli, cabbage, sprouts, aubergine, olives, anchovies or spinach, in fact most sketchy looking, green vegetable things?

Occasionally I get tricked into eating some marvellous concoction, often cooked by friends with a flare for cooking, only to discover that it has some highly suspicious vegetables in it *after* I've declared how tasty it is. So now I can eat aubergine, courgette, spinach and actually like the taste of them, as long they aren't too visibly recognisable.

Sprouts, however, can fuck right off. And olives, though I'm making a determined effort lately to like them by trying them every so often. They still taste like little salty grapes of doom though, the manky little fuckers.
( LemonEntryMyDearWatson This time, Moriarty, the hand is on the other foot, Fri 2 Mar 2007, 1:17, closed)