1932. Abhorrence for brassicas

Vernon had an abhorrence for any form of brassica, be it cabbage, cauliflower, Brussels spout, broccoli, or whatever. Cole slaw was particularly detestable. It was a difficult situation, because if a possible host enquired about “What do you and don’t you like?” Vernon would say that he would eat any and everything. If he said he had a detestation of brassicas he would have left the host in a quandary of having to choose a side dish from a rather more limited list of options.

Don’t get me wrong. If Vernon was invited to dine and the host served, say, sauerkraut, he’d eat it. Why a host would be serving sauerkraut to guests is beyond comprehension. But you get the drift… Vernon did not like brassicas, and he would stop the car after dining out on brassicas and spew.

Vernon’s wife, Wendy, loved brassicas. In fact, when Vernon went away on a business trip, Wendy would stay at home and pig out on cabbage. As Vernon would say upon his return, “Well, I guess it’s better than smoking.” It was mainly the smell of cabbage cooking that put Vernon off eating cabbage altogether. He would begin with a mild retch and before long he’d be out in the garden leaning over the delphiniums and herbing his guts out.

One day, while Vernon was at work, Wendy (with all the windows and doors wide open to create a draught) cooked up cabbage soup with lots of bacon bones. After removing the bones, she pureed the mixture. The soup was devoured that evening along with some freshly baked buns and a hard-boiled egg. Vernon loved it.

That’s because Wendy called it “Smoked Bacon Soup” and didn’t mention the cabbage. Oh the whimsicalities of likes and dislikes!

27 thoughts on “1932. Abhorrence for brassicas

        1. Bruce Post author

          Which just goes to show how “useful” Google is. I presume it comes from the same expression as “Give it the herbs” i.e. rev the car/truck up etc. – sort of beating the accelerator.

          Liked by 1 person

          Reply
        1. Bruce Post author

          I presume it’s “ferment”. I kept mine air tight by covering the pounded cabbage in a container with plastic bags filled with water. That way it was heavy and the air couldn’t get in.

          Liked by 1 person

          Reply
  1. Justin

    I was expecting a poisoned cabbage ending, but this story made me smile. Don’t we all have those whimsicalities! I myself am not very fond of cabbage, but I dislike both the taste and the smell (when you cook it).

    Liked by 2 people

    Reply
    1. Bruce Post author

      I like most sorts of cabbages – although I’m not that fond of red cabbage, Love what the Dutch call Witloof and the French call Belgian Endives! But over here they’re very hard to get hold of.

      Liked by 1 person

      Reply

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