Food, cooking, and travel
Recently, I haven’t had as much time to spend in the kitchen as usual and I certainly haven’t been writing as much as I used to. But after spending several days working on dinners that could be cooked as quickly as possible, I really felt …
I love root vegetables. Potatoes, turnips, parsnips, Jerusalem artichokes, carrots, whatever. I can get almost rhapsodic about parsnips (like here). I like their versatility, their nutrition, and not least their durability. Root vegetables don’t go limp or soggy or moldy after 48 hours. One vegetable …