OK, I’ll take the bait.

When I was a kid, water chestnuts offended my sense of what is (or should be) right with the universe.

  1. They have no flavor.
  2. They have no color.
  3. They have no nutritional value.*
  4. They are incapable of taking on external flavors regardless of the hours that are spent simmering in a sauce.

Nevertheless, I have come to appreciate their “I just want crunch, that’s all, just some stupid freakin’ CRUNCH” properties in stuff I make. Especially when chopped.

*“As a kid you paid attention to nutritional value?” I was an avid reader of food boxes/cans/cartons. Shut up.

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