Do You Know What This Is? Tuesdays of Texture, Week 28, July 11, 2017

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Here’s information on the prompt: https://narami.wordpress.com/category/tuesdays-of-texture/

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About lifelessons

My blog, which started out to be about overcoming grief, quickly grew into a blog about celebrating life. I post daily: poems, photographs, essays or stories. I've lived in countries all around the globe but have finally come to rest in Mexico, where I've lived since 2001. My books may be found on Amazon in Kindle and print format, my art in local Ajijic galleries. Hope to see you at my blog.

23 thoughts on “Do You Know What This Is? Tuesdays of Texture, Week 28, July 11, 2017

      1. lifelessons Post author

        Celery??? I detect that you are not a great salad expert, Jamie. Must admit I didn’t know what they were, either. A woman walked by carrying them and I asked her to stop so I could snap a photo.. and she told me what they are.

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      2. hirundine608

        Celery has a large root mass. Ever had celeriac? That’s why it was my second guess. We mostly eat the green stalks in salads. In the stores the root is cut off. Cheers Jamie

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      3. lifelessons Post author

        Well, here I am eating humble pie and offering you your cigar after all, Jamie. As I’ve said a bunch of times above, you are all right. They are parsnips. I was told rutabagas, but should have checked it out.

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    1. lifelessons Post author

      Oops..Decided to check out parsnips and you are indeed correct, Jamie! The woman who told me they were rutabagas was about to make a recipe for a gourmet society. Wonder if anyone will notice the difference? As I recall, rutabagas have a much milder taste.

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      1. hirundine608

        Rutabaga is completely different. It is in the turnip family.

        Parsnip will root like that, the same as carrot or beets. If grown in poor quality soil. Stones, etc. Especially if the ground is freshly turned over. In England we call rutabagas … swedes. They are grown mainly for livestock, cattle, feed through winter. They store well under clamps. The taste in a recipe? Hmmm? Maybe? I suppose it depends on the sophistication level of tasters? Growing up mother served swede, rutabagas, almost every Sunday though winters. Very nutritious. I would consume either. Cheers Jamie

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