Peppermonger

Much like Dave in Top Chef from Season 1, I am a 'peppermonger'. I always have been. Probably always will be. I love the stuff. As a kid I used to coat slices of raw tomatoes with the stuff until it was beautifully speckled black on top. I load up my tuna fish with freshly cracked pepper and then grind more on top. I have to remind myself when cooking for others that not all people share this affinity. Is there anything you know you use too much of but don't care?