(A bit of a gross out entry. Skip it if it’s not your cup of tea.)

I was introduced to falafels during my time in university. I wasn’t too impressed with them at the time because the place I got them from produced these dry ochre starchy things. The restaurant pasted them out on a pita in a manner that didn’t look appetizing. I don’t want to get graphic about it but it reminded me of spreading things that food shouldn’t remind you of with a spatula. Nope, it wasn’t all that pleasant. It’s only in recent months that I’ve decided to give them another try at a place around the corner from work. Wow, what a difference. These ones are fragrant and very tasty. That place’s falafel sandwich is now on my list of alternatives when I’m not in the mood for meat at lunch.

Thing is, when I eat that sandwich it sort of stays with me for a long time. I mean, falafels are made of chick peas–read: beans. Get what I’m trying say? A few days ago I had a sandwich and thought nothing of it until the day after. On the way home I was hit by a heavy duty bout of gas. I’m already a gassy guy, but daaaamn. You know how I could tell it was because of the falafel? Let’s just say that what I was producing was very triggering the same receptors as the sandwich from the day before. Hah! Frankly, it’s mildly entertaining; it’s something in the back of my mind when I buy a falafel. I consider it a “feature.” Heh.

(Being that I’m in tech (sorta), considering it a “feature” sort of amuses me. Any computer geeks out there know what I’m talking about?)