Taking a bite out of research
This time, my research is gnomes-related. And no, I'm not researching garden gnomes; I know all I need to about them for now, and they will reveal whatever's next in the fullness of time. The thing is, the mother of the main character writes cookbooks for a living. So yesterday, in the interest of research, I went to the grocery store and purchased the following produce so I could take notes on what it looks, smells, feels and tastes like:
3 white & purple turnips
1 large rutabaga
1 spaghetti squash
1 butternut squash
2 acorn squash
2 large parsnips
1 head of green cabbage
1 head of Savoy cabbage
1 head of purple cabbage. They call it red, but dudes, it's the purplest.
Of these items, I've not tried turnips or rutabaga as an adult, and I've never, ever tried spaghetti squash or acorn squash.
Today for lunch I had turnips, peeled and eaten raw, turnips peeled, slices and boiled, then served with butter, salt & pepper, and turnips, peeled and cubed, then roasted with some olive oil, kosher salt & pepper in a hot oven.
Oh, turnips - where have you been all my life? You are so sweet and crunchy when raw (kind of like the texture of a stern water chestnut, with just a hint of radish going on), and so sweet and kinda-sorta-cauliflowery tasting when boiled and eaten with butter, salt & pepper, that I cannot believe I have lived this long without you. I am not entirely amazed by you in roasted form, but maybe it's just because I was so full by the time I got to you.
3 white & purple turnips
1 large rutabaga
1 spaghetti squash
1 butternut squash
2 acorn squash
2 large parsnips
1 head of green cabbage
1 head of Savoy cabbage
1 head of purple cabbage. They call it red, but dudes, it's the purplest.
Of these items, I've not tried turnips or rutabaga as an adult, and I've never, ever tried spaghetti squash or acorn squash.
Today for lunch I had turnips, peeled and eaten raw, turnips peeled, slices and boiled, then served with butter, salt & pepper, and turnips, peeled and cubed, then roasted with some olive oil, kosher salt & pepper in a hot oven.
Oh, turnips - where have you been all my life? You are so sweet and crunchy when raw (kind of like the texture of a stern water chestnut, with just a hint of radish going on), and so sweet and kinda-sorta-cauliflowery tasting when boiled and eaten with butter, salt & pepper, that I cannot believe I have lived this long without you. I am not entirely amazed by you in roasted form, but maybe it's just because I was so full by the time I got to you.