We come from the generation where we had to eat what our parents prepared. My mom used to make stuffed peppers, and I hated it. It would be ground beef, onions, some sort of rice, seasoning, and then she would cut the green peppers open and stuff it in there and then bake it with a little bit of cheese. Now, in theory, that sounds really good, but that was back when parents would cook food to death; we would cook greens all day, and you’re cooking all the flavor out of them and then you’re adding flavor back in — it’s counterproductive. And counter-intuitive. I hate green peppers. I think they’re like the stepchild of the pepper family because I love red peppers, orange… yellow. I love vibrant peppers; but I see the green peppers and I just think, “Look at you, little depressed green.” So it’s something about that. We had these staples every week, and we would go through the rotation: spaghetti, chicken, pork chops, liver and onions… I hated that, too. I was like, “We’re eating an organ. Why?” But that green pepper trumped liver and onions.