I’m strong to the finish
When I was a kid, I was afraid of spinach. I told my cousin once, when I was probably eight, that if his mom was looking for stuff in the grocery store and there were too many people around, he should park the cart in front of the spinach, because no one ever wants spinach. So it would be a bit more peaceful there.
Of course the only form of spinach I was familiar with at that point was the cooked variety. All soggy and smelly and icky.
I can’t remember when I tried raw spinach. Sometime in the 1990s, I imagine. I developed most of my food sense after I moved to Chicago and started hanging out with people who were the opposite of my picky self, including my husband. Now I like to put it on everything. Pretty much every pizza I make, without too much interference from my kiddo, has spinach on it. His preference is always ham and pineapple or plain pepperoni. But he always eats the other kind too, and doesn’t pick the spinach off. (He does, however, pick off the kalamata olives. What’s with that?)
I still don’t like the cooked variety much, though.
2 thoughts on “I’m strong to the finish”
That looks AMAZING!
Oooh ooh! I love spinach!!! 🙂
Agree with you on the cooked variety… not nearly as appetizing. I’ll tell you what I DO use it for… I butterfly a chicken breast and throw a combination of that weird cooked/frozen packaged spinach (thawed and squeezed out), feta cheese and roasted red peppers in the middle and roll it up. Bake it at 350 til done, about 15ish minutes depending, YUM.
Now that I think about it… is what I’m referring to even what you’re referring too as ‘the cooked variety’? Maybe not… Oh well.