So I was eating a lean cuisine while watching the Colbert Report. Pecan Chicken. It was as good as one can rightfully expect from a TV dinner. And then I got this taste in my mouth. The dreaded taste. I gave my meal closer scrutiny, and yep, sure enough. Cranberries. Ugh!
My apologies in advance to cranberry lovers out there, but I strongly believe that there are some places that cranberries have absolutely no right to be. Mixed with gravy is one of those places. Covered in salad dressing is another.
Don’t get me wrong. I do enjoy the occasional cranberry muffin. I can also tolerate it in cereal if given fair warning. (There’s nothing that irritates me more than a cranberry surprise.) And I don’t object to that gelatinous muck that seems to be a Thanksgiving requirement. It does add color. I just politely refuse to ingest it. Why would I eat something that I would never allow to pass my lips the other 364 days of the year?
Is it just me, or have cranberries been popping up in more and more prepared foods of late? A cheap way to hike up the vitamin content on the package label, perhaps? Yeah, yeah, I could go on about how cranberries are a good source of this, that, and the other thing. Hmph. Google it yourself.
I have this theory, though. I call it the Great Cranberry Conspiracy. I think some rich person stupidly invested in cranberry bogs and is now desperately trying to unload the crop on anyone whom they can strong-arm into taking it. If the Koch brothers, for example, showed up at your corporate door and told you to put cranberries into your pecan chicken or by God, you’ll never work in this industry again, I bet you’d sit up and take notice.
And of course it’s the little people like me who have to suffer the consequences. It’s a cruel and boggy world out there. Eat with caution.
[Image credit: finecooking.com]