Good morning and welcome to Monday. I love parsnips, and my favorite way of fixing them is to roast them with potatoes, carrots and onions. That brings out more of the sweetness in them, btw, so if you have a problem with a bitter taste, you might find you like them prepared that way. I have trouble finding good parsnips here in ABQ, believe it or not. Too many large ones that are indeed pithy and not so good tasting. I’ve also added rutabagas to mashed potatoes - delicious stuff!
ThelmaLou –> Thelma & Louise = Fugitive, which works unless One armed man from Chicago joins the MMP.
Then there’s Swampy, because “Mr.-the-next-person-who-posts-after-me-on-Sunday-afternoon-has-to-start-the-new-MMP-cause-I-won’t-start-one.-Oh-wait,-FCM-says-she’ll-start-it,-but-no,-I’ll-just-start-it-anyway” is just too damn long. :dubious:
What I posed WAS the recipe! No, seriously. Cut up peeled potatoes, turnips, and apples in any proportion you want, cook until soft and mash with butter and sour cream. If you’re not crazy about turnips, put in more potatoes than turnips.
Whenever I hear the phrase “Irish Stew,” what immediately goes through my head is Daffy Duck singing (to the tune of “The Irish Washerwoman”):
Oh, the taters are old
And the meat is a fright.
Everything is leftover
From Saturday night.
We throw it all into
A big iron pot
And we call the whole mess
Irish Stew, but it’s not!
Usually, only the good stuff is hidden, but maybe Mother Earth was so ashamed that she tried to hide the parsnips.
DH likes them in soup. There’s just one store around us that has them dependably, but they’re often so old and floppy that it irritates me to be spending close to three bucks a pound for them. Maybe if they didn’t charge so much, more people would buy them so they’d be fresher?
I gets parsnips the cheap way- sowed the seeds last week. They’re about as low maintenance as crops get- chuck seeds around, then leave them to get on with it, so I like 'em. Plus the slugs don’t seem to eat the leaves.
I really am in a breaking things phase today- I keep breaking felting needles now. I blame the cold, it’s snowing again… Brrr.
Turnips and rutabagas are pretty much interchangeable. Rutabagas are generally bigger than turnips and sometimes tougher but the taste is basically the same.
Parsnips, however, are a different thing entirely. They look like white carrots. And they don’t taste like turnips or rutabagas. Like their appearance, their taste is closer to carrots.
Sir, you have maligned my good name. Choose your second: trouts at dawn.
I have a new addition to my .sig!
Got out of the dentist’s office with nary a cavity! Got the squeaky belt tightened on my car, evaluated the line at the Social Security office and determined it was Too Long To Wait In since I left my book at home, and got a nice Cuban sammich at the awesome deli. Now I shall assume what FCM calls the knit position and work on this blanket for Dad.
Oh, and the dental hygienist complimented my makeup. I forgot I was going to the dentist and put on lipstick, but it worked out because she really liked it. Me too. I love this stuff. It smells like berries.
A fellow John Pinette fan!! I lurves him to death!! He’s hilarious without getting crude, which seems to be rare among stand-ups I hear these days… You have good taste in comics!
Late lunch break. I’ve been doing some administrative stuff for our PA office involving PDFs of schematics. It’s not hard, but the volume of work is quite huge and the tedium is getting to me. I had to force myself to take a break. Hope I can finish it all today.
I shall have to check out the produce section of our local stores a bit more carefully - same with the Amish veggie stands when they reopen. I shall try some more adventurous cooking - for me, anyway.
And okra is slimy and disgusting and totally inedible - ick!
Howdy!! Blurf!! Okra is good anyway it is cooked even slimey. Parsnips are hard to find here too. I’ve only had them a few times. It is not a food we had when I was a kid. I don’t know why though.
We are having a Blue Angels Air Show in two weeks. This will be their last show until the budget, sequestration issue gets worked out. I will be working in the VIP seating area.
I still have not had a notice yet about furlough but since I am NAF I don’t know if it will happen. I personally would not mind the time off but I know some of my coworkers live paycheck to paycheck and may be more affected.
Did any of you guys get furlough notices yet?
I didn’t sleep good last night either. I was awake most of the night except when it was time to get up. :smack:
I love parsnips, and my favorite way of fixing them is to roast them with potatoes, carrots and onions. That brings out more of the sweetness in them, btw, so if you have a problem with a bitter taste, you might find you like them prepared that way. I have trouble finding good parsnips here in ABQ, believe it or not. Too many large ones that are indeed pithy and not so good tasting. I’ve also added rutabagas to mashed potatoes - delicious stuff!
No, seriously. Cut up peeled potatoes, turnips, and apples in any proportion you want, cook until soft and mash with butter and sour cream. If you’re not crazy about turnips, put in more potatoes than turnips.