Thursday, April 14, 2011
These roots will get funky on cut surfaces that are exposed to air, so don't peel it until you need some, then just grate up a little chunk (prepare to cry! it`s worse than onions by a mile) and carry on. If you have to wait between peeling and preparing them, just dunk them in a bowl of water until you have time to attend to them.
I am planning a stellar roast beef sandwich on caraway rye from Rideau bakery. I`ll add some romaine lettuce, a couple of slices of tomato, a bit of red onion, maybe a little chutney, probably some mustard, and a little mayo (laced with my firey friend above, of course!).
This may call for a beer too.
Mmmm...maybe I`ll toast the bread. Wow.
My next post should be a recipe -- it`s been a while! I am planning to make a Greek casserole called Pastitsio. So stay tuned! (Unless it fails miserably, in which case I may just make another sandwich.)