who only by moving can balance

2. To each their own; I am definitely Not A Fan. My reaction goes roughly "Oh hell, another perfectly good macaroni cheese ruined by adding evil brassicas to it." (Along with hops and coffee, brassicas are in the category of things that are too bitter for me to eat comfortably, though they're the mildest in that category. Rapeseed oil is okay but it's so heavily processed it hardly counts; and I can manage wasabi and other sufficiently spicy horseradishes, and very small amounts of mustard powder, and very occasionally bits of very fresh raw salad radish/rocket/watercress/hedge garlic or cauliflower or broccoli, but not cooked cabbage, "spring greens", "Chinese leaves", kale, broccoli, cauliflower and so on. The way the latter two keep turning up unannounced in otherwise perfectly good macaroni cheese essentially turns it from one of my favourite foods to one of penance, i.e. I'll eat it if it's put in front of me and it would be rude not to, but I will probably spend the rest of the evening tasting nothing but cabbage.) I hope that you enjoy it, though.

Now, peas in macaroni cheese are another matter. Or sauteed mushrooms or leeks, though they aren't anywhere near as convenient.