Food Textures: Tuesday’s of Texture

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© irene waters 2017

I have few food dislikes. I am the perfect person to ask to dinner as I will almost eat anything. I know many people however, that cannot eat anything with the texture of custard. They don’t know what they are missing when they refuse that creme bruleé.


© irene waters 2017

Others I know refuse to eat anything with green leafy vegetables – not for the texture but because of medication they are on.


© irene waters 2017

The texture of whole fish can be good or bad. My husband couldn’t be bothered scaling the fish because he doesn’t like the skin. Sadly it is my favourite part, but not with the scales left on.


© irene waters 2017

Some foods are smooth and slippery


© irene waters 2017

others grainy


© irene waters 2017

while others require a hammmer to extract that which slides intact down the tract.


© irene waters 2017

The textures of food are many and varied.


© irene waters 2017

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© irene waters 2017

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© irene waters 2017

About Irene Waters 19 Writer Memoirist

I began my working career as a reluctant potato peeler whilst waiting to commence my training as a student nurse. On completion I worked mainly in intensive care/coronary care; finishing my hospital career as clinical nurse educator in intensive care. A life changing period as a resort owner/manager on the island of Tanna in Vanuatu was followed by recovery time as a farmer at Bucca Wauka. Having discovered I was no farmer and vowing never again to own an animal bigger than myself I took on the Barrington General Store. Here we also ran a five star restaurant. Working the shop of a day 7am - 6pm followed by the restaurant until late was surprisingly more stressful than Tanna. On the sale we decided to retire and renovate our house with the help of a builder friend. Now believing we knew everything about building we set to constructing our own house. Just finished a coal mine decided to set up in our backyard. Definitely time to retire we moved to Queensland. I had been writing a manuscript for some time. In the desire to complete this I enrolled in a post grad certificate in creative Industries which I completed 2013. I followed this by doing a Master of Arts by research graduating in 2017. Now I live to write and write to live.
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4 Responses to Food Textures: Tuesday’s of Texture

  1. You can feed me all the above. ( No vegemite)

    Liked by 1 person

  2. Oh very yummy! Most of it anyway. What is that stuff near the hammer? It looks like a rock collection, but maybe something very Australian?

    When I was a kid, I ate very little and my slender figure proved it. I hated all things egg, wouldn’t touch pudding, jello, or mashed potatoes, could only tolerate butter on toast if it was completely melted, gagged at the tiniest amount of fat on meat (still do) had never eaten french fries or hamburgers till I was twelve or so, and only drank milk if there was a cube of chocolate at the bottom of the glass. And today? I still don’t favor french fries or meat fat.

    Liked by 1 person

    • The rock like stuff are rock oysters. Roger loves collecting oysters himself. Not a good thing to do as they are a filter system and can give food poisoning if where they are collected from is not pristine. As oysters are one thing I don’t eat he takes the risk alone. I think he thinks cutting himself on the sharp edges or hitting his thumb with the hammer is a far greater risk.
      You were the opposite to me as a child although I had more food dislikes then than I do now – You are lucky not liking meat fat.

      Liked by 1 person

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