More of the same

Since all of my posts this week have pretty much been about the strange and disgusting I might as well carry on the tradition. Let's talk about oysters. Why in the world do we eat these slimy things, and RAW no less? I tried to swallow one once and just couldn't do it. That mineral-ish sea odor, that oozing slime of marine life . . . Ooooh, it gives me shivers. You can slab on as much horseradish and cayenne as you want, but those things are still not going down my throat.

What about Lima beans? They're like chunky, powdery capsules with the flavor of ear wax. Yuck.

And Liver. Please. Why would we eat a body part meant to filter out toxins? And serve it with onions? Why not serve it with dirt and rotten egg shells? It's not going to taste better, so go ahead. I have enjoyed goose liver pate in the past, but only in tiny amounts, and that was a looooong time ago. My goose toxin filtering organ days are over.

Also, I hate custard.

And that's about it.