I think if you were to take a study of traumatic childhood experiences, most stories would revolve around the dinner table. By either having to be a member of the clean plate club or finding out your mother tricked you by disguising disgusting vegetables in a favorite meal, we all have a similar tale to tell. Except for a few remarkable outliers, most people have similar childhood memories. But the most upsetting of all vegetable-related traumas belongs to Baby Alive.
Now one of the many reasons I love the Jackson sisters is their hysterical storytelling skills. I know from personal experience that you better not have liquid in your mouth (or on your bladder) when they begin to tell one because it won’t stay there long. The story goes that one Christmas, Sally received the much-coveted interactive Baby Alive as a present from Santa. One night at dinner, their mother offered cookies to anyone who finished all their peas. Baby Alive, Sally’s constant companion, was sitting between the two girls. Leigh chose to secretly cram all her peas into the doll’s mouth. Several weeks later while in the bath, Sally’s Baby Alive started projectile puking and pooping rancid moldy peas. As we like to say here in the South, Baby Alive was sent "to go live on the farm.” As most kids already believe, it turns out vegetables can kill you.
But before you decide to run out and buy an ‘I Hate Peas’ bib for your child, did you know that children are preprogrammed by nature to avoid bitter taste as it may signal the presence of toxic compounds? Peaking between ages 2-6, being standoffish from unknown foods protects a child, who is becoming less dependent, from eating substances that might be poisonous. Can they learn to love vegetables? You bet. But it takes more exposure in kids and adults than in babies. How long? Up to 89 times!
So what’s the moral of this story? Never underestimate the power of a cookie. Sisters are like peas in a pod until one of them is forced to eat hers.
Broiled Salmon with Pea and Radish Salad
INGREDIENTS
Pea and Radish Salad
- 1 10oz package frozen peas, completely thawed
- 7 radishes, thinly sliced
- 2 scallions, sliced (I use both the green and white parts)
- 1 cup fresh curly parsley, slightly chopped
- 3 cloves garlic, finely chopped
- 1/3 cup finely grated Pecorino Romano cheese
- 1/3 cup olive oil
- 1 lemon, juiced
- ¼ teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper
Salmon
- 1 ½ pound salmon filet
- 2 tablespoons olive oil
- Kosher salt and freshly cracked pepper
INSTRUCTIONS
- Preheat oven to 400º. Place salmon skin-side down on a parchment-lined baking sheet. Rub in oil and season with salt and pepper. Cook for 12-14 minutes or until salmon begins to pull apart.
- While the salmon is cooking, transfer the garlic to a medium bowl and add the pecorino, olive oil, lemon juice, red pepper flakes, salt, and plenty of black pepper, and whisk to combine. Add the thawed peas. Use the back of a fork and roughly mash half of the peas and leave the other half whole.
- Add radishes, onions, and parsley. Taste and adjust salt and pepper as needed. Spoon on top of cooked salmon and serve immediately.
