I have never met an apricot I liked. To me they are the red-headed step-sister to the beloved almond, cherry, nectarine, peach and plum. They are the misfit drupes (yes, I googled that). Maybe it's cruel of me to label them as such, but I don't know why they have to be all musky and tart tasting. Why can't they just fall into line and be sweet and juicy like their brothers and sisters?
I am aware that I really should try to like these little fellows and that most people do. They are pretty little things after all, not to mention good for me - chock full of vitamins and other essential nutrients. Let me try again just to make sure....
** (paused for apricot tasting) **
Nope, I still don't like 'em (sigh)....maybe they will taste better cooked?
I hesitate to even mention this so fresh off my apricot tirade, but... I don't like rosemary either. Too woodsy tasting for me. I know! I know! Totally annoying, right? Come Thanksgiving I am a giant pain in the a** to please. Maybe if I mince the rosemary into fine, minute pieces it will somehow subdue the flavor.
Wait a second, things are looking up. Honey? Pecans? Now we are talking! I knew Matt & Renato weren't trying to purposefully crush my baking spirits...maybe there is hope for this recipe yet.
