Melba's Jammin' > wrote:

> Tats? Tats? Did somebody say tats? I'm thinking about another one.
> This one will show more readily than my other two and my tat-supplier is
> trying to discourage me. I'm thinking, I'm thinking.

Eh? Another tattoo? Whatever the hell for? Due to your extraordinary,
almost pathological shyness, you never display the one you already have,
the famous purple beetroot on your left buttock, so why another one?
When I asked to see the beetroot, you first attempted to divert my
attention by trying to get me to look at some discolouration on your
teeth and when it didn't work, you just bashfully refused. "Bite me",
you said, coyly.

ObBeetroots: Here is a great recipe from _The Lutèce Cookbook_ by André
Soltner, which, he says, is an old Normandy dish.

Bubba

Betteraves sautées à la crème
Sautéed beets in cream

Serves 6

2 pounds red beets
salt
1 tablespoon vinegar
4 tablespoons (1/2 stick) unsalted butter
pepper, fresh ground
3 garlic cloves, peeled, green germs removed, and chopped fine
2 tablespoons chopped chives, or chopped parsley
3/4 cup heavy cream

1. Wash the beets. Put them in pot a cover them with water. (The pot
should not be full. There should be at least 1 inch between the surface
of the water and the top of the pot.) Add 1/2 tablespoon of salt and
the vinegar. Bring to the boil, cover, and cook at a slow boil until
tender - about 1 to 1 1/2 hours. The beets are ready when a knife goes
into them easily.

2. Set the pot aside and let the beets cool in the water. It is best
not to refrigerate them.

3. Remove the skins, and pull of the roots and stems of the beets with
your fingers. Cut the beets into 1/8-inch slices.

4. In a skillet, heat the butter. Add the beets. Add salt and pepper
to taste. Sauté for 8 minutes. Add the garlic and sauté for 2 minutes
more.

5. Add 1 tablespoon of the chives (or parsley) and the cream. Bring to
the boil, and simmer for a few minutes. Put the beets on a plate, and
sprinkle them with the remaining chives (or parsley). Serve hot.