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all quiet

December 3rd, 2010 at 05:47 am

Been about a week since I last posted. Mostly because not much has been happening. Waiting for my passport with the visa to come back from the visa service, and I plan to hit my medical center to get the shots I'll need for my February trip. Hep A, typhus shots, along with a blister pack of anti-malarials just in case. With that, the heavy duty buying is done, the rest is just collecting for the packing list.

Sister is a bit funny - she's asking me whether I'm reading what's on the book list. I think she means the professor who is leading the tour. If that's the case, probably not. There isn't going to be a formal test, at least not one that couldn't be passed by buying two slots on the tour. Smile

Sister sent a TON of turnips in her latest box. I was at a bit of loss on how to use them - DH hates turnips so too much hiding is out of the question - until I remembered how much I liked turnip pickles at the Indian/Middle Eastern restaurants. Turns out making them is very easy:

Turnip pickles
6-7 medium turnips
2-3 tiny beets
2 1/4 tsp kosher salt
red pepper flakes
1 c warm water
1 1/2 c white vinegar
clean glass jars

Peel turnips and beets, slice into 1/4 - 1/8 in slices. Put in large bowl, sprinkle red pepper flakes and salt over slices. Toss to get everything well mixed. Cover, let sit for 12-24 hrs.

Pack slices into the glass jars. You should have a bit of liquid at the bottom of the bowl. Add the warm water and vinegar to the bowl, mix well, pour the liquid over the slices in the jars.

Cover, let sit for at least 2 days. And this is what they look like...

5 Responses to “all quiet”

  1. whitestripe Says:

    are turnips like parsnips? if so, they are nice roasted!

  2. frugaltexan75 Says:

    Hmm... can't say that I've ever had turnips. But the jars look lovely. Smile

  3. M E 2 Says:

    My mom and her sisters hate(d) turnips. My grandmother would try to "hide" them by putting them in the beef stew. My mom says that turnips, when placed next to a potato, have a yellow tint to their flesh as opposed to the flesh of a regular potato, which looks white(r). So it never quite worked like my grandmother always hoped. Smile

  4. baselle Says:

    whitestripe - Turnips are not really like parsnips - they are in the cabbage family, and a bit more like a rutabaga (swede, I think you'd know a rutabaga as) - and are bit bitter. Parsnips I think are a bit more like a carrot - delicious and sweet. I got those too and roasted them, chopped them up and made fritters out of them for Thanksgiving. That was festive, dead easy and dead good too.

    ME2 - your grandma and DHs ma had the same idea. Hence whenever I make beef stew, I get the third degree. "This is a potato, right?" Smile

  5. GrimJack Says:

    Well, just to clear up some possible misconceptions:
    DH loves the new pickle overlords. They have lots of crunch and pack some heat.

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