I used to hate grapefruit when I was growing up. I think most kids do because to them it tastes bitter. I started eating and enjoying grapefruit in my early 20s. It had started to taste sweet, in a grapefruit kind of way. I have a completely scientific explanation for this.
When regular children are young, their parents are usually obsessed with their nutrition and, in addition to milk products, feed them kilos of fruit and their juices. By the time the parents get around to offering grapefruit the Body says “Step away from the grapefruit, kid, you’ve reached your fruit tolerance level.” And the grapefruit tastes bitter.
On the other hand, as your body starts it’s down hill slide towards “old” (this begins in the 20s) the Body says, “You’d better stock up old girl, who knows where the time goes? Here, eat this grapefruit.” And the grapefruit tastes sweet. The older I get, the more I love grapefruit.
Anyway, the bitter thing only happens to regular children. Other children, the irregular ones, will eat anything edible and some that are not quite. This is because they don’t get tons of fruit and juices, or milk. In fact, food is a problem. Instead of wondering what they are eating for dinner, they wonder if they are eating that day. “I don’t want this grapefruit, it’s too bitter.” Said no Senegalese street child ever. Everything tastes sweet.
So what’s the point? I’m writing this because I’m supposed to be cleaning the upstairs and I’m procrastinating. And science is fun! So that’s why.
Sleepless in Stuttgart, I wondered if you could make cottage fries with sweet potatoes. I fumbled for my iPad and searched; well yes you can! http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/8310/Sweet-Potato-Cottage-Fries and I did. I put a poached egg on top 🙂
Sweet Potato Cottage Fries
2 sweet potatoes, cubed
2 tbsp olive oil
1 tbsp butter
4 fresh garlic cloves, chopped
1 tsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp pepper
2 tbsp fresh parsley, chopped
1 poached egg, optional
Heat the oil and butter in a skillet, then add the potatoes and saute, stirring, until the potatoes have almost reached your preferred color. Add the garlic, thyme, salt and pepper then continue to cook for about 5 minutes. Remove from flame and toss in the parsley. Top with poached egg if wanted.