Three Things I Eat Oddly

Peanut butter and tuna fish sandwich

I despise mayonnaise. It’s a terrible, evil substance. But as a boy, my mother still fed me tuna-fish sandwiches, despite my hatred of the mayonnaise typically used on them. Without mayonnaise, the tuna fish was dry and kept falling between the two slices of Wonder bread, making me crazy.

One day I decided to find an alternative for mayonnaise. Something to bind the tuna fish to itself and the bread. During the experimentation process, I heated the peanut butter slightly in the microwave and mixed it with the tuna. Not only did it work beautifully for binding the tuna to the sandwich, but it also tasted good.

Think I’m crazy?

A few years ago, one of the stations in my A-Mattzing Race (a race inspired by and modeled after The Amazing Race) forced contestants to eat foods I enjoy. Peanut butter and tuna fish sandwiches were one of these foods.

Not everyone enjoyed this combination, but the two guys liked it so much that they kept eating the sandwiches well after the race.

Try it. You might like it.

Raw potatoes and raw potato skins

As a child, I ate raw potatoes like apples. My mother would wash and peel and send me on my way.

I still love them to this day.

I would also stand beside my mom as she peeled the potatoes and eat the raw skins as they came off the slicer.

I still love these, and it turns out the skin is the most nutritious part of the potato.

Raw hamburger

As a kid, I ate raw hamburger.

I have no idea why I would ever do this, but as a kid, I liked it.

I haven’t tried raw hamburger since I was a boy, but I can’t imagine I would still like it today. Also, it will most assuredly make you sick.

I’m apparently lucky not to be dead.

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  1. Library Heather

    I will try a PB&T sandwich but suspect I’m unlikely to enjoy the combination. I like my peanut butter thick and crunchy and I anticipate that texture will conflict with the flaky texture of the tuna. I don’t love full-on mayonnaise, but a little bit of Miracle Whip Light or mustard (just enough to lightly moisten the tuna, the smallest possible amount to make it adhere to itself and to the bread without sogginess) usually does the trick for me.

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