When it comes to all things culinary I'm up for trying most things once. I say most things, I would probably draw the line at brains, testicles, eyes, that sort of thing. I'm not really an offal girl, you see. Yes, I admit it, I'm a little too squeamish and blood, guts and gore on a plate just don't do it for me (I'll leave that to Sweeny Todd and Mrs Lovett). If you were to measure my level of adventurism I would say I stand firmly past the 'average' line but neatly tucked away behind the long line of those in front of me who are the Indiana Joneses of the culinary world.<br /><br />My own little adventures have included <a href="http://asliceofcherrypie.blogspot.com/2008/03/frogs-legs-social-experiment.html">trying frogs legs</a>, <a href="http://asliceofcherrypie.blogspot.com/2008/06/encounter-with-lobster.html">cooking a lobster</a>, lopping off a cow's tail and simmering it for <a href="http://asliceofcherrypie.blogspot.com/2009/09/tail-end-for-cook.html"> soup</a> (OK, I didn't do the lopping), becoming a <a href="http://asliceofcherrypie.blogspot.com/2006/11/bunny-in-pot.html">bunny boiler</a>, and cooking with <a href="http://asliceofcherrypie.blogspot.com/2007/02/duck-eggs.html">duck's eggs</a>. OK, the last one may not seem all that brave but you may be surprised just how many people exclaim to me 'eww, duck's eggs!?'. I really don't know why (if you, reader, are one of them please do comment and let me know, I promise I will not judge you; we're all opening up on this post, or at least, I am). <a href="http://www.asliceofcherrypie.com/blog/pigs-troters/">Read post</a>
