Every New Year’s Eve that we host a party for our family, I try a new recipe. The first time I did this, I made a “Pizza Fondue” for the crockpot. The texture wasn’t what I’d anticipated, but I thought it was pretty good. When my daughter wrinkled up her nose and said, “Mom, this tastes like puke.” it was totally over for me. Though my mother insists it was good and did not taste like vomit, I can’t break the association in my brain. No more pizza fondue for me, thanks.
The following year we decided that since we’d never had caviar, we’d try caviar! We got the crackers and the lemon and some other stuff and opened the little jar. Here’s the thing about caviar: I don’t like it. Also, if it says to rinse the caviar, rinse the caviar. I’m pretty sure that’s really important.
This year I decided this sounded interesting. I love butter and garlic and olive oil. Maybe I’ll love anchovies, too. Who knows? I like brussel sprouts, you know. And spinach and all kinds of food that has a bad reputation.
I had no problem melting butter and cooking garlic and dipping my bread in the deliciousness pre-little fishy. But then there was a problem: I had to add anchovies. Opening the can, I was nervous. And I felt a little faint. Then, when I was draining them, my finger brushed against one and made me feel a little sick. But I was on a mission, dammit! We were going to try anchovies! You can’t hate something you’ve never tried. It’s just not right!
So I watched as they dissolved into the butter and sent up a little prayer of thanks that I don’t dissolve in melted butter like that. And then I put in the cream. And then I had to excuse myself from the kitchen. I reminded myself that I eat cows and pigs and chickens and even duck that one time. I think I ate chocolate-covered bug things in seventh grade on a dare or because I was completely insane. I can handle a damn anchovy!
I can’t! I can’t! I tried. I wanted to! In fact, I felt kind of stupid when the kids LOVED it and I couldn’t get excited about it. And then, after really trying to like it on several different vegetables and bread chunks, I belched.
GAME OVER.
No more anchovies, thanks. I mean, maybe if I don’t know they’re in there, or maybe if I don’t have to touch one with my own finger first. But really, no more anchovies. Thanks. I could get up out of this chair and run screaming away from the thought of anchovies and their really creepy dissolving properties.
Tonight for dinner I’m planning to make spaghetti. Totally safe, completely fishless, lovely spaghetti.
I have one 2-ounce can of anchovies. I’ll give you twenty bucks to get it out of my kitchen.