In article >,
Puester > wrote:

> ChattyCathy wrote:
> > http://www.recfoodcooking.com/
> >
> > Thanks go to Virginia Tadrzynski (ginny) for this survey.
>
>
> Years ago there was a recipe in a November issue of Sunset
> Magazine
> for a Thanksgiving side dish called "Roasted Root
> Vegetables." The
> description made the recipe sound like heaven on a plate, so
> I made it.
>
> It had loads of ingredients that had to be peeled and
> chopped small
> (carrot, parsnip, rutabaga, onions, and lots of other things
> I can't
> remember.) It made a huge amount, 2 or 3 large casseroles
> full.
> I served it at dinner and family and guests took small
> helpings.
> I took one bite and pushed the rest to the side of the plate.
> It was truly, awfully, NASTY!
>
> gloria p

I am on a roasted carrot and parsnip kick these days. Peel and cut into
small logs, toss with a little olive oil and whatever herb mixture you
have handy, and bake at 400, stirring every few minutes.

Sometimes things that look good in print to us may not necessarily be
nasty, but just aren't worth the effort for the result we obtained.
However, SO found a recipe called "purple pepper penne with chorizo"
that had eggplant and bell pepper in it. Our response was unanimous:
it sucked.

Cindy, hoping that tonight's tagine doesn't share that fate

--
C.J. Fuller

Delete the obvious to email me