Foods Mark doesn’t like to eat:

Last year my blog post quantity dropped quite a bit. I’m not sure why. For 2013, I will work harder at writing about more things that don’t matter and no one cares much about, just because, dammit, I have made a commitment. Even though I actually haven’t made a commitment.

There aren’t many foods I don’t have any interest in, and even fewer that I truly dislike. And I’m not talking about things that are actually bad—poorly cooked food, things that aren’t actually food, etc.  I’m talking about foods that are commonly bought or cooked or served around here.

It’s actually hard for me to think of things to put on this list. Here are a few:

Eggplant: I’ve rarely had eggplant, and I can eat it, and I actually don’t mind eating it too much. However, eggplants themselves sort of weird me out.  They are purple and look squishy, and I just don’t trust them for some reason.  I don’t think I would ever intentionally order an eggplant dish, and would only eat an eggplant dish if it ended up being set in front of me and there just weren’t any other polite options.

Semi-wet chicken dishes: I like baked, fried, and grilled chicken. I also like chicken in soups or stews. However, there is a disappointing category of chicken dishes right in between those. I’m talking about baked chicken dishes that have a heavy sauce, in which you have a chicken breast that is all wet and slimy, sort of sitting in a puddle.  In these dishes, the sauce is always flavorful but runny, and the chicken itself has an unpleasant texture and not a lot of flavor.  I can eat this, but I can never figure out why someone would choose to fix chicken like this when there are other methods.

Overly earthy bread: As the years have passed, we’ve moved to increasingly healthy bread, with varied whole grains and less sugar. I’m fine with it, even though I do usually enjoy lighter breads more. A few times, though, we have had some brand of bread (and I can’t remember what brand it was) that I swear had twigs and gravel in it. Too far. Yuck.

Some internal organs and parts: I think I’d be willing to try most of the ones that people often cook and serve, like kidney and liver, and maybe even heart and tongue. I wouldn’t be excited about the chance, but I’d try it just to see if I like it, if the opportunity arose. However, pig brains and pig feet will never be on my list of potential candidates.  There are probably other things like that, but I’m not going to spend time trying to think of them.

I guess that’s about it. Maybe I’ll think of something else later.