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Culinary Miscellany!

Squirrel X's Culinary Miscellany

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Be silly. Be honest. Be kind.
__Ralph Waldo Emerson

mashed turnip delight


"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse

"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb

"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron

"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli

"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child

"Cooking is a creation."
__Piero Selvaggio

"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare

"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne

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Mashed Turnip Delight

Ingredients:
2 and1/2 pounds potatoes
3 pounds turnips, peeled and cut into 2 inch pieces
6 tablespoons butter, softened
3 tablespoons prepared horseradish, drained
1/4 cup grated carrots
3 teaspoons white sugar [optional]
1/2 cup fresh parsley, chopped
1 teaspoon freshly ground black pepper

Instructions:
1) Cover the potatoes with cold salted water in a large pot.
2) Simmer, uncovered, for twenty to thirty minutes,
'til the potatoes very tender.
3) Drain the potatoes and cool 'em just 'til they can be handled.
4) Peel the potatoes and put 'em in a large bowl.
5) While potatoes are cookin', cover the turnips with cold, salted water in a separate pot.
6) Simmer, uncovered, for ten to twenty minutes,
'til the turnips are very tender.
7) Add the carrots to the turnips after they've been cookin'
for about ten minutes.
8) At the end of twenty minutes, drain the turnips and carrots,
then immediately combine 'em with the warm potatoes.
9) Mash with butter and horseradish.
10) Season with sugar, salt, and pepper to taste.
11) Stir in the parsley and serve.

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disclaimer, please read!

*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

official website of my culinary idol, Masaharu Morimoto

official website of my other culinary idol, Emeril Lagasse

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