Thanksgiving

It was a raw rainy cold that greeted us on Thursday morning. My contribution to the T-giving table was to be squash and rutabaga. Rutabaga is much maligned, I think, but I find it’s not T-giving without it. While searching for a rutabaga recipe I came across the ARSI website. There are few things that make me laugh uncontrollably these days, but the webcam about did me in. It is the kind of healing belly laughter that Norman Cousins wrote about.

There were a few moments when the sun came out as yesterday’s front crossed over us. Once it was the opportunity to catch the raindrops and another it was a chance to see (but not photograph) a stunning double rainbow.

You have to love a day when the sole purpose of it is to eat a meal with friends. The tradition is to take a long walk and work up an appetite, but the rain got in our way yesterday. So we drank champagne, toasted Perry’s article in December’s National Geographic, and told stories by the fire.


Enough brown sugar will make even a rutabaga taste good.

Rutabaga Apple Scallop

This rutabaga and apple scallop is baked in the oven.
INGREDIENTS:

1. 6 cups shredded rutabaga, about 1 1/2 pounds


2. 1 large apple, peeled, cored, chopped


3. 2 tablespoons brown sugar


4. 1 teaspoon salt


5. 1/8 teaspoon pepper


6. 4 tablespoons butter

PREPARATION:
Mix turnip, about 3/4 or the chopped apple, brown sugar, salt and pepper in a 1 1/2 quart baking dish. Sprinkle remaining apple over the top of rutabaga; dot with butter. Cover and bake at 350° for 1 1/2 hours, or until rutabaga is tender.Rutabaga and apple bake serves 6