Spicy Carrot Juice

There are things I've done, that I'm glad I've done, that I never wanted to do. I had no desire to take statistics or physical anthropology in college – glad I did. I had no want to ever drink carrot juice or know what a radish is. Vegetables are for rabbits. I eat meat and steak is the meat I eat when I can get it. I walked into Jason Richardson's kitchen years ago. He was making carrot juice. He got me to drink a shot of it, the way you get a drunk friend to drink a bar mat shooter – the one with every spilled drink in the club and a good dose of cigarette ash. I drank the carrot juice. I loved the carrot juice. I became a juicer. To jazz it up, I've been adding radishes to the mix in recent months. As a kid, I wanted to eat spicy food about as much as I wanted to calculate standard deviation in stats class. I learned about spicy from Ryu, Shu-Yin and Sei Iwai in a Port Jefferson sushi bar during high school. They got me to eat sushi and back then, raw fish was not a thing - at all. I can still see Ryu smirk when he got me to swallow a marble of wasabi off a chopstick. Pain, wonderful pain. I loved the spice with yellow tail and every sashimi that followed. Life is better, having tried new things. I've gratitude for being carried forward. Glad , I've done things I didn't want to do.