Alix and I are moving into new culinary dimensions with our cooking. First of all, we will eventually end up writing a cookbook highlighting various underappreciated foodstuffs. Parsnips will be the subject of the first chapter. We know of no others who like parsnips the way we do. Sometimes peppery, sometimes sweet, this root vegetable has been the subject of several of our email conversations. Oh, we are high caliber.
We made a parsnip soup combining a potato, a parsnip, a leek, and an onion. Root vegetable heaven.
Alix had suggested making a sweet potato gnocchi, which I would have assumed to be an all day cooking affair. But in fact, she mixed and rolled out the dough while I put together the soup. We had the gnocchi with a simple sauteed fresh spinach, garlic and tomatoes. And of course finished our meal and talking around 1:00 am. And this was partly because we began scheming for a summer cook-off event...oh, this will show up in your local newspapers...
And in other big news, after 10 weeks of physical therapy Alix can walk again!
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