Page 3 of 6
Finally come to terms with mayonnaise
It may be a dastardly admission for a food writer to make, but I’ve never been particularly keen on the gloopy stuff. It’s not that I can’t or won’t eat (or even appreciate) dishes that have mayo in them (i.e.: Pork Slope’s shrimp po boy), I’ve just never been able to jump on the Hellman’s train with as much fervor as the seeming majority of the population. Help me, Yahweh!