I am so happy the weather is cooling down early this year and I can start using the oven and breaking out the fall / winter recipes, although as I proved to myself last night you don't have cook everything inside even then. Now I love parsnips, I really do and my little ladies quite enjoy them as well, I love their flavor which is quite unique in my opinion. So I was excited by my October issue of the Rachael Ray magazine where they had a recipe idea for parsnip frittatas, oh yeah baby and done in a skillet, easy just use the cast iron skillet out on the grill! Bingo instant hit with me before I even started cooking. Unfortunately I used too many parsnips and not enough eggs so they didn't really hold together well so it turned more into a parsnip pancake, I also forgot to buy scallions / green onions for the recipe as well so I dug into the fridge and found the last of my shallots and grated that into the mixture instead, with despite these substitutions and over use of ingredients we still had a fabulous dinner. So nice to be doing something other than roasting parsnips and learning to use the veggie in other ways.
Another mile stone was also achieved last night, Abi went into her crib and to sleep without her night cap. I have been getting fed up to be honest of making it for her and it just going on the floor and she has been barely drinking, so when faced with one clean sippy cup and the prospect of messing about with the dishwasher I decided to tempt fate and make one up for Isabel only...it actually was a far calmer bed time routine than it has been in like forever so I shall try again tonight and see what happens.
1 comment:
I have never had parsnips, but I am hoping to change that this winter, sounds like a good recipe.
I keep forgetting about your blog and I had to do a post for our library blog and since I follow yours, it came up and I was "Whoa" forgot about this. Hope all is well in the California Jonas household!
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