Despite my appetite for new cuisines and flavors, I used to be a very picky eater. My ideal diet consisted of mainly simple carbs and cheese (okay, maybe that part hasn’t changed). Dinnertime was a battle, often ending in me indignantly sitting at the table, refusing to finish what was on my plate. One of the methods that somewhat reliably got me to pick up the fork, though, was adding in vegetables and other no-go foods to dishes I already loved.
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