Cooking

I grew up in an Irish-American household. Dinner always included a vegetable, and whether it was fresh, frozen or canned, my mother boiled the hell out of them for twenty minutes before serving. It was like exorcising the demons out of the vegetables, but in the case of vegetables, it wasn't demons: it was nutrients. I don't blame my mom. She didn't know any better. She came from a long tradition destroying vegetables. Potato famine, anyone?