Why the Scallion?

I can’t quite pinpoint the exact moment when the gag reflex kicked in but I can trace my dislike of scallions as far back as fourth grade and the last time we had a dark brown carpet. And it was also the last time my parents forced me to eat scallions.  Until the day they discovered lumps of desiccated scallions wedded to the twisted strands of carpet underneath the dining room table, I was always instructed to eat everything on my plate no matter how much it made me want to regurgitate the contents of my meal.

Scallions courtesy of nelag on flickr

Back then, the number one enemy was the soft, cloying, disgusting taste and texture of green onions that presented themselves in every dish at every meal.  The unpleasantly squishy texture of the white bulb along with the off-putting taste induced an involuntary gag reflex that any bulimic would kill to have.  When faced with a dish teeming with those things, I would either swallow the offenders whole to avoid acknowledging tasting or biting them, or I would  surreptitiously dispose of them on the carpet below me.

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