Something has gotten me by the craw, something that’s worked me into a frothy lather of words and spittle. I have written and re-written it, taking great pains to speak directly and then equal pains to curve the directness into more of a polite rendering of what one poetry mentor described as my “penchant for malignant obscurity.” Lest I begin speaking untoward, I am continuing to refine my response to a topic of great importance and utmost sensitivity.
Stay tuned for something special in store, here, later this week.
In the meantime, I am here and there.
Find me over on Cook Local Bay Area, where I am moonlighting as a monthly columnist, providing fresh recipes that correspond with our Bay Area seasons. Discover how a new-to-me vegetable is much like going on a first date or how to keep a long weekend adventure as a recurring guest at supper.
Sink your teeth into this refreshing side salad and french fry alternative as you shake off the frost of February and we launch together into a full March.
Bulgur Salsify Salad with Sultanas and Verjus Vinaigrette
Roasted Parsnip Fries with Smoked Sea Salt
Glad to read you in other pockets online, congrats on the column. These parsnip fries make me wish we weren’t buried in snow today, since the closest root I can get are red skin potatoes, still good but expected.
Thanks Nikki! The parsnip fries are great on their own but that smoked sea salt really takes them over the top.
Annelies, love the Bulgur salad! Brings back fond memories of your mom in the kitchen. XOXO
Thanks Tia Berta. This salad is so delicious. Fond memories of my mom in the kitchen indeed.