As a little girl, I didn’t like the carrots we had. Maybe they were old and I didn’t know what fresh carrots tasted like, but I didn’t enjoy eating them. Knowing they were good for me, to get them down, I dipped them in Miracle Whip (I didn’t know about mayonnaise until I was an adult). Eating Brussel sprouts required a similar approach: doused in melted butter with cashews. I’m so glad I love eating carrots and Brussel sprouts today — without their “sugarcoating” to make them palatable.
