Welcome back. I well know that feeling upon landing in the U.S. Every time I do it I feel like I cheated Death one more time. Of course the way I travel that's usually true.

I was thinking of ordering some Chinese food and wanted some vegetables too. One thing led to another and I too have a huge pot of vegetable soup on my stove. And it is spectacular. Some bits of roast pork help. My new thing is parsnips. Who knew? They are great in soup, like spicy potato bits, especially if you grill them first. Plus leeks and onions, sage and basil, black pepper, chilis, jalapenos, old OJ (hey it's sweet and sour), paprika, garlic, ginger ... It's penance for having hotdogs and sauerkraut for lunch.

Tomorrow's topic - the fastest ways to cook veggies, and who can get the most kinds of veggies into one salad.

To our valued guests,
We at The Bicycle recognize the current state of the economy. In an effort to keep you as loyal guest, we have decided to change menu. We will continue to come up with creative global cuisine, we just hope the changes are more accommodating to everyone. In addition, we are closing the restaurant January 4th through January 7th to spruce up the restaurant. We invite you to enjoy a new ride at The Bicycle

Thanks for letting us know. EL

OMG ... just curious which faith requires penance for a hot dog & sauerkraut lunch. I converted once, and though I don't anticipate doing it again I want to make sure I steer clear.

Lissa ... much to my everlasting pride, my children learned to love vegetables that were cooked quickly and simply in a microwave. The Montgomery Ward model we used for 19 years was the champ, our newer Sears not so much.

Bicycle ... road or mountain??

EL wrote: "Tomorrow maybe I'll have broccoli for breakfast."

Don't do it! If you give in the Broccoli Cartel will win. Have you ever noticed that at least seven out of ten days the "Vegetable of the Day" wherever you go is Broccoli. They must go in and tell the chefs "Youse gonna take our broccoli or else."

RIE you are so right. I wish there was a sugar snap pea cartel

Bicycle didn't tell much did?

I'm a self-punishing God, so Owlyism.

Owl--we can agree on parsnips. I like them oven roasted or in a root vegetable soup. They add a certain sweetness, which lord knows we can use this time of year.

Looking back at the reaction to your trip to Argentina, I was struck by the varied audience this forum enjoys. Where else would readers respond to the same topic with equally stirring posts about the Battle of Quebec and the belching busses of Buenos Aires? And who'd have expected residents of Buenos Aires -- somewhat out of the Sun's home delivery area -- to chip in comments, pro & con, about their lives there?

I adore parsnips. Parsnips, sweet potatoes and butternut squash are my favourite winter veggies.

My son went to Costa Rica a couple of years ago. Although one of his favorite foods in the world is rice, he didn't want to even see rice for probably six months when he got back. He was so glad to be home especially to eat whatever passes for American cuisine in this part of the Americas. But, now he speaks longingly of CR and can't wait to return some day.

I like rice. Rice is great if you're hungry and want 2000 of something.
Mitch Hedberg

Parsnips. The first wave before Rutabaga tsunami.

Oh the parsnip. The shy girl at the dance standing next to the carrots who turns out to be a live wire.

In one of my Chinese medicine books, I find the following:
Warming thermal nature; sweet flavor (which increases if parsnips are picked after a few weeks of frosty weather); benefits spleen-pancreas and stomach; help clear liver and gall bladder obstructions; promotes perspiration; mildly diuretic; lubricates the intestines; reduces wind and damp conditions; analgesic; concentrated in silicon.
Used in soups or teas for coughs, colds, and shortness of breath; also treats headaches, dizziness, rheumatism, and arthritis.

Squash has similar energetic qualities (Warming and sweet, increases chi circulation).

Eating with the seasons really does make sense. I think that if you eat whole elemental foods your body will crave exactly what it needs, assuming you eliminate all the garbage that clouds your natural instincts.

Carrots on the other hand have a neutral thermal nature, so it's no wonder I would prefer parsnips now. (I keep the "heat" between 55 and 60 during the winter.)

I'm looking at a book right now that I use all the time. I got it from my shiatsu instructor years ago. It's Healing with Whole Foods, subtitled "Oriental Traditions and Modern Nutrition." by Paul Pitchford. It's a superb practical manual for balancing foods with the seasons, moods, illness, and wellness. It draws from classic traditions of Chinese medicine but is accessible for those not well-versed in the Yellow Emperor or who have a poster of chi meridians and acupuncture points on their wall (how fun am I?).

When I lived in the UK, we had mashed Swede a lot and I never could figure out whether it was parsnips or rutabaga becuase i never saw it in whole form, and the cooks didn't know any other name (except in Welsh and that was no help). Regardless, it was very good!

A swede is a rutabaga.

You know, it is odd that they never serve rutabagas at IKEA, isn't it?

Lissa, didja ever oven roast those veg? Wonderful! Depending what else I'm cooking, I do them one of two ways. The first is savory: toss with a touch of garlic oil, salt and pepper, and thyme or rosemary, roast til tender. The second is sweeter: toss with a little olive oil, salt and pepper, and sprinkle very lightly with cinnamon and nutmeg (if desired), roast til tender.

Oh, yes, Dottie. And they roast great in a toaster oven, which is just enough for someone eating alone.

Lissa asked: "You know, it is odd that they never serve rutabagas at IKEA, isn't it?"

Wouldn't it be verbal cannibalism (at best) to have "Mashed Swede" on the menu?

RiE, they use forklifts. Got to be a few naturally mashed Swedes around.