Like a parsnip, only better - much, much better
Truth be told, I wasn’t expecting much when I finally uprooted these babies from the garden the other day. I fully expected that my first attempt to grow salsify would not have amounted to much, but instead I pulled some reasonably-sized (if somewhat forked) specimens from the ground.
I still wasn’t expecting that much when I cooked them for the first time, despite the reports that these parsnip-like roots tasted, well, much better than parsnips.
I was even skeptical about the recommendation that the best way to enjoy them was to do nothing more than have them boiled. I mean, surely some molecular gastronomist somewhere has come up with something more elaborate that than?
Let me tell you that I was wowed.
So Galway and the Irish Blog Awards came and went last night, and while I was a shoe-in for Best Spud, the food and drink honours this year went to the very sweet and multi-talented Donal with his Good Mood Food Blog. He adds the blog crown to his cookbook, newspaper columns, television appearances, pop-stardom and who-knows-what-else to come – quite a phenomenon to contend with!
I would just like to make it clear, however, that I remain as dedicated as ever to all that is potato and that, folks, is really all that matters.
E is for Easter, E is for Eggs
Spell it with food.
That was the mission for those who chose to accept this year’s Eating Your Words Challenge. I chose, as you may have guessed from the picture above, to spell it with eggs. Bizarrely, I have Yellow Tail wines to thank for the eggy inspiration and you may very well end up with reason to thank them too.