Cooking Floyd: Anchovy Vinaigrette and Green Goddess Dressing

I've spent most of my life steering clear of fish on my pizza: NO ANCHOVIES!!  I used anchovies in stuff but always considered it the "spice that grows in the sea".  I'd use a couple tiny filets out of a can but then the rest would sit in the fridge for months until I threw it out.  As a child I loved Green Goddess salad dressing.  As an adult I was always bummed that I couldn't make it taste like I remembered.  It always somehow fell flat.  I just figured out the missing flavor is- Anchovies!

It's interesting how our taste for foods changes.  Black olives were right out for me until just a few years ago.  Then I tasted Cerignolas and now I can't get enough.  Anchovies were disgusting until I had better quality ones studding a Magarita pizza made with totally top quality fresh ingredients.  Now I crave the little buggers.  I've also noticed that my new favorites/formerly icky foods are both high on the umami scale.