Salsa verde, eaten cold

If you‘re familiar from past entries with my sensory history, you‘ll understand what a triumph in food-chaining it is for me to dip a corn chip in salsa verde. The idea with “food chaining” is to start with a food considered “safe” by the problem eater and then slowly introduce foods with a similar taste, temperature, or texture. The eater progresses from a food considered safe to the final “target” food. In this case, the food problem I’ve been addressing is an aversion to cold, clammy textures. No, this does not mean I am now desensitized to all foods that are cold and clammy. But I like to savor what feels, to me, like a moment of victory.