Honey, I need some more honey – that was bad, but yes, I eat the warm, gooey thing almost every day.

These days, my wife has started a morning ritual of swallowing a bit of aloe vera juice as soon as I get out of bed. She remembers it, pours it, reminds me about it, and then follows up as to whether I consumed the supposed Digestive tract soothing agent or not. Notwithstanding, discussing her affection for me, this adds one more thing to what I consume every day, to a list that is predominated by Honey. For some reason, I have been having that sticky, amber-colored stuff for years now. I love to spread it on hot, toasted slices along with butter. I dip my digestive biscuits in it. It is also the SOS when sugar cravings hit me badly and I don’t have the good stuff to satiate the cravings. Other inclusions to the daily regimen include honey in hot water, infused with herbal tea extracts that I carry to the office. I might put some on vanilla ice-creamed served with almonds and cornflakes. What makes it so good?

My Wavering Aversion to Cabbage – Don't Count on It

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The good things first – I can eat cabbage, without any apprehensions, when it is used as a part of a bigger salad ensemble or layered between multiple slots of a sandwich. I like the crunchiness, I like the greenness of this leafy veggie. However, there is one problem – if I eat it too raw or too cooked, it challenges my threshold for patience. I share this weird relationship with cabbage. If I can smell the odor that emerges from a leafy veggie being cooked, I just cannot eat it. Camouflage this smell and it becomes very edible. Leave it absolutely raw without anything sprinkled on it, and it becomes difficult for me to chew it. Served it as a part of kuchumbar salad preparation, and I start liking it. This journey hate & love journey began in school.