Cooking With Kids: Eat Your Veggies
Actually, I had an early aversion to red meat, but I, like many children, feared many, many vegetables. I blame this on the 70s-era tendency to either overcook everything or serve it completely raw. Either one could inspire morbid fear in even the most hardcore vegetable lover. Also, I partially blame the 70s era style of parenting that said not to force any foods on your children that they rejected.
For about 4-5 years I ate few vegetables other than corn, potatoes, onions, and well-disguised broccoli (80s style quiche, cheese sauce), along with the occasional thousand-island drenched iceberg lettuce. Ah, and artichokes. I could be convinced to eat steamed artichokes, but probably because we could drench it in lemon butter.
However, starting in my teenage years I started to realize that not all vegetables were terrible, and cafeteria meat in the Midwest generally is, so by 19, I was a full-blown vegetarian. Now I'll eat anything, including brussels sprouts, as long as they're prepared decently. And most restaurants have learned how, and even some home cooks have figured it out.

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