I visited my daughter yesterday and she greeted me with a small bandage around a finger and a series of them of the larger variety up her right arm.

“My! What happened to you?

“Just a regular morning. Seems my life being held together with Ban-Aids and coffee.”

Coffee is her pick me up and her sedative, her elixir of life. For as long as I remember, she’s always liked coffee. I was like that too. I never didn’t not like coffee. Coffee, tea, chocolate. Anything with caffeine although I don’t overly indulge. I can’t say that I have known anyone else who immediately took to the black gold of beverages. (I also immediately took to that other liquid black gold, Guinness, even though beer in general is not among my list of favorite beverages. Guinness has a sweetness to me, but that’s a story for a different post.)

Most “adult” beverages take some getting used to. Some people never get used to them. Or to some of them. The clear ones, tequila, vodka, and gin, take most people by the greatest degree of surprise at first sip. They’re clear. Like water. They should have no taste. But they do. And somehow people get used to them.

It’s not only beverages that hold this acquired taste phenomenon. The cheese family has many examples of food that objectively tastes bad. Stop and think about it. Most cheeses smell bad, rely on mold or fermentation to achieve their heady flavor, and many come with a slimy, sticky, or crumbly texture if they aren’t held together by a waxy coating. Not the sort of list one might write up when developing a yummy confection from scratch.

Did you ever try to eat a peeled kiwi by hand? Impossible. It’s like trying to corral a sardine.

Speaking of sardines, the fish family is another with seemingly endless reasons not to like. Slimy, smelly, bones that magically appear after cooking.

then there are bizarre organ meats. Liver, tripe, brains. Ecch.

Mind you, I like all this stuff. And add to that olives, squid, eel, even cilantro.

But no liver or brains. And no gin.