Red, I also find the commercially prepared Harvard beets a tad too sweet. That's why I make my own "brine"...so I can adjust the sweet/sour component to taste. To "harvard" them, I just warm the juice up and add enough cornstarch to thicken. We don't often have them that way though...we like 'em cold too well, LOL.
I think we need to constantly try things...our tastes change so much over the years that something you hated as a child might well be something you really like now...and vice versa. As a kid I couldn't stand peas and love them now. As a kid, I would only eat Velveeta cheese...now I only use it for mac and cheese; can't eat it just "as is". Plus, our folks cooked differently too. I know mine always cooked things almost to mush. Forgive me, Grandma, but I didn't like broccoli at all the way you made it, but now...lightly steamed...it's delicious!
I think we need to constantly try things...our tastes change so much over the years that something you hated as a child might well be something you really like now...and vice versa. As a kid I couldn't stand peas and love them now. As a kid, I would only eat Velveeta cheese...now I only use it for mac and cheese; can't eat it just "as is". Plus, our folks cooked differently too. I know mine always cooked things almost to mush. Forgive me, Grandma, but I didn't like broccoli at all the way you made it, but now...lightly steamed...it's delicious!
Chopped, frozen spinach goes in just about everything - need the iron boost anyway. The folks at work are always asking what I've got for lunch. Could be stuffed squash, might be freezer soup. They get a kick out of my 2lb salads (little bit of spinach smothered under tomatoes, olives, beans, steamed rice, raisins, and who knows what else. 
I dumped a few in a cup and sat down at the computer. Next thing I knew, I was out of carrots. 
Where'd they go?? I still had some hommus left so went back for more 'dippin sticks'. Before I finished the fuel inventory I was out again and had to go back for more. 
