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17 January 2008

misbegotten vegetables

celery root


“I’m going to eat up my vegetables.
I can’t get enough of vegetables.
I love you most of all,
My favorite vegetables.”

-- The Beach Boys, Smiley Smile


I remember being sixteen years old, in the corner of a bedroom in our house in London, big puffy headphones on my ears. The rest of the house was quiet, the world far away. I was listening to the hiss and crack of music on vinyl, the record quietly moving forward and spinning songs into my head.

I had found a pile of Beach Boys albums in this bedroom, in the strange house we called home for a year. My father, the English teacher, had won a Fulbright exchange to the United Kingdom, a prestigious gig that made us all proud. But it also meant we uprooted our lives and switched places with a family in south London. At times, I felt lonely, bereft of anyone my age. Music always brought me back to centered.

Now keep in mind, I was a Beatles girl. Their music had woven itself throughout every year of my life. But at 16, just before we left for London, I had lost my mind and heart to them. I remember spending the entire summer of Rubber Soul, the headphones pressed to my ears as I tried to memorize the harmonies. When we left for London, I left nothing to chance in packing. We couldn’t bring much, but I brought all my Beatles albums. I played those discs so many times that I wore them down. (That’s what happened to my father’s first edition Sgt. Pepper’s record, which he purchased on the first day it had been for sale. But was it my fault that he let me play it on my Fisher Price record player when I was seven, and danced to Lucy in the Sky with Diamonds so often that I scratched it beyond repair?)

The Beach Boys were always a pale comparison to me. But I grew up in Southern California, and in cold and clammy London, “Surfin’ USA” felt like home. I missed it, all that I knew before, even the parts I had never liked. So I listened to surf music, in a row house in Streatham, in 1982. “Sloop John B” condensed all my melancholy into three minutes, and I listened to it five hundred times.

And then I found Smiley Smile. Oh lord, that album was weird. Songs meandered into endings that faded out of earshot. Warped melodies wavered between notes. And the lyrics made no real sense. What had happened to those clean-cut boys gone surfing? I almost put it away after listening to the first side. My virgin ears just couldn’t comprehend anything beyond the three-minute pop song.

But something stuck — some stubborn curiosity — and I just kept listening. This was headphones music, the kind that makes you close your eyes, and press your back up against the side of the bed as you sit on the floor and try to drink it all in. Every note was there for a reason. I didn’t understand. But I tasted something strange, a little note that could lead to something more. I kept listening.

And then I heard the vegetables song. A little jaunty chant, a Moog synthesizer behind it, the singer bopping along seriously to a song about vegetables. I laughed out loud. I didn’t know that songs could be so damned sarcastic and beaming with satisfaction at the same time.

I started the record again.

Music was never the same for me. Hell with the tidy pop song. (The Beatles had already paved the way for me, of course, but I thought they were the only ones.) Give me meandering, ridiculous, and far-more-interesting-than-top-10 music. I wanted more.

* * *

I didn’t know it would transpire then, but that’s exactly what happened to me with food. It took me longer to expand my tastes, to still keep chewing in spite of that initial “weird” feeling, than it ever did with music. But now, without a doubt, I am hooked.

Vegetables — as the Beach Boys sang? I love you most of all. After a childhood of canned peas and iceberg lettuce (that’s how most of us ate at the time, after all), I have broken out into the world of real vegetables, the produce equivalent of “Smiley Smile.”

Behold, above, the lowly celery root. (Did you know that’s what the photograph at the top shows you?) I’ll be honest. I didn’t even know that celery root (or celeriac), as it’s also known) even existed before I met the Chef. He reached for this strange root one day at the farmers’ market, and I nearly shouted, “What the heck is that?”

Look at it. That’s no one’s idea of pretty. It’s bumpy and lumpy, like a kid with bad acne. The bottom has long, protruding threads, like the stubborn hairs on an old man’s chin. It’s knobbly and humble, no one’s idea of gourmet food.

But peel it and boil it, mix it with spuds to make a potato-celeriac mash? Heaven. Roast it up with other winter root vegetables and serve them with a jalapeno aioli? Yes, please. I’m still exploring all the corners of my mouth with my tongue.

Some vegetables are easy to love. Carrots, tomatoes, cucumbers in season? These are no-brainers. Summer vegetables are like those young women who wear shirts with nothing left to the imagination and their pants hanging too low. It’s easy to see what those have to offer.

But winter vegetables, all the knobbly roots? They’re like the smart girl in school, the one with her own sense of style: thrift-store button-down shirts; old slacks; wacky suspenders; a bowler hat. You think she’s too weird for your time. But when she starts talking, and you find out she’s a smart ass, and she doesn’t give a damn if you even like her? Suddenly, she’s far more attractive than that other one.

Summer vegetables are like modern movies. Winter vegetables are witty-banter movies from the 1930s, where dialogue and long looks smoldered. The kiss in that final scene was far sexier than too much skin, any day.

(I don’t where this came from. I’m just going to leave it.)

* * *

Next weekend, the Chef and I are having another ingredient potluck party with our friends. November was potatoes. December was citrus. (That was, perhaps, the only time in my life when I thought, “Okay, no more lemons today.”) This month is knobbly winter root vegetables.

Rutabagas, turnips, parsnips, celery root, and sunchokes. Potatoes will do. Ginger is technically true. I know there are others. We don’t know what we’re making yet. We can’t wait to see the table laden with dishes made from the misbegotten vegetables.

What would you bring, if you were coming? Parsnips roasted with smoked paprika and honey? A sunchokes mash with garlic and mustard? Ginger juice sprinkled on top of fried turnips?

If only we had the room for you all.

* * *

But here’s my suggestion for you. This week, just once, try a winter vegetable you have never eaten before. Who knows what one bite of a rutabaga could start for you? Twenty-five years later, you could still be humming that note in your mind.

brussels sprouts, kale, and bacon


Brussels sprouts, kale, and bacon


On Christmas Eve, the Chef stood in my parents’ kitchen and made us all a memorable meal. Juicy pork roast with a sour cream and horseradish sauce. Potatoes roasted in duck fat. We could hardly wait for him to come to the table.

So how could we have predicted that our favorite bites of the night — for all of us — would be this dish he made from lowly Brussels sprouts and kale?

Of course, bacon helped. We brought some particularly fatty, tender shoulder bacon from Wooly Pigs, for the day. But really, your favorite bacon with the taste of porky goodness would work here.

I hated Brussels sprouts when I was a kid. I had never heard of kale. Who could have told me that I would crave them both now?

We have no way of knowing how we’ll change. We might as well be open to it.

3 strips bacon
1/2 medium yellow onion, small diced
1 teaspoon garlic, fine chopped
1/2 teaspoon fresh rosemary, chopped
12 Brussels sprouts, outer leaves removed and cut in half
1 bunch lacinato kale
1 teaspoon each kosher salt and cracked black pepper
freshly grated Parmesan

Cooking the bacon. Put the bacon strips in a large skillet. Cook it until the fat has rendered and the bacon has reached the crispiness you desire. Take the bacon out of the pan and leave the fat.

Sautéing the vegetables
. Add the onion and garlic to the pan and cook on low heat until translucent. Throw in the rosemary. Toss in the Brussels sprouts halves and sauté for 3 to 4 minutes. Add the kale. Toss and cook the entire batch until the kale has wilted.

Finishing the dish. Toss in the bacon pieces and stir. Season with salt and pepper and taste. Remove from heat. Top with the Parmesan. Serve.

Feeds 4.

79 Comments:

At 9:26 AM, Blogger Jules said...

Beautifully written post, as usual. I will definitely take you up on your suggestion! As for the no more lemons today comment, I can totally relate as after reading Molly's most recent post and making a huge batch of her 'boozyade' for myself and some friends to enjoy (and subsequently finish off), I thought to myself, no more of that today! It was simply too good a beverage, though perhaps having some of those lovely sounding brussels sprouts in our stomachs would have helped. Ahh, hindsight.
Jules
House of Jules

 
At 9:48 AM, Anonymous La Niña said...

Hey Shauna!
Parsnips are the secret ingredient. Judy and I both know that. My grandmother put them in all her soups and stews. Parsnips out-carrot carrots. I root for beets, too!
Love- La Niña

 
At 10:27 AM, Blogger essenzedinatura said...

Hi Shauna!! A kiss from Italy!! do you like Florence?! Lucy

 
At 10:35 AM, Blogger JC said...

I just have to say that I think your food looks just wonderful. I love the photos, and your writing style is great!

 
At 12:11 PM, Blogger I AM said...

Shauna, you freaking ROCK, girl.

"But when she starts talking, and you find out she’s a smart ass, and she doesn’t give a damn if you even like her? Suddenly, she’s far more attractive than that other one." -

How those words can leave me craving celery root, I have no idea....But I'm headed to the market on my lunch break to see what I can find!!!

Tanaya

 
At 12:40 PM, Anonymous jessica mae said...

"Summer vegetables are like those young women who wear shirts with nothing left to the imagination and their pants hanging too low."

pretty much my most favoritest line ever. this fall/winter has been the season for me to explore new veggies i have never had before. parsnips, turnips, beets, kale, swiss chard and i are all totally bff now and i can't remember what i ate during the winter before now. celeriac was next on my list to invite to the party. looks liek that party is happening this weekend.

 
At 12:47 PM, Blogger Sonja said...

I am in the process of going gluten free so your website is wonderful. Check out my blog on my weightloss journey.

 
At 1:59 PM, Blogger Joan said...

The personification of vegetables - who knew it could be so eloquent and entertaining at once? I love the juxtaposition of food and music - two things very important in my life, as well. I can't promise I'll try a new winter vegetable this week, but I'll keep the challenge in mind for when I have an opportunity. :)

 
At 2:05 PM, Blogger Keith said...

mmm. The other night I was craving Brussels sprouts. I went to the store and came back with about the same ingredients. Everything turned out delicious, maybe too delicious... cause I ate the entire dish. I found out that brussels sprouts are better consumed in small portions. Share your veggies

 
At 2:29 PM, Blogger Dee/reddirtramblings said...

Last weekend, I had roasted beets (had before) and fennel with a mayonnaise consistency balsamic vinegrette and whole pecans. You talk about good. The others in the group had blue cheese on theirs. I didn't miss it at all.

 
At 3:45 PM, Blogger Ellen said...

Winter veggies? Well, brussels sprouts & kale are up there. Am fond of collard greens & other dark green leafy vegetables too. Sweet potatoes. Cabbage, both raw & cooked till sweet & soft. Squash in its many beautiful varieties. (I guess some of these may qualify as fall vegetables, but they feed me through the winter...)

 
At 4:15 PM, Blogger Melissa said...

I agree! I recently discovered turnips (yes I know, I had apparently been living under a rock) and I'm in love. A nice simple s&p w/olive oil roast of turnips, carrots, parsnips and brussles and I'm over the moon.

Thanks for the celeriac plug. Totally have to try it now.

And yes, they're all smart girls. ;-)

 
At 4:21 PM, Blogger Girl Upstairs said...

Another nice post and so timely. I cooked with celeriac tonight and I live in south London. I made a homemade mayonaise with dijon and stirred it through freshly grated celeriac for a dinner party. You could call it Remoulade, or more prosaically, coleslaw. Everyone was fascinated. I was hoping there would be a new post tonight and there was one of my favourite ingredients looking back at me! How fun!

 
At 4:31 PM, Blogger Lynn said...

Although I love almost all veggies, I recently discovered how I like to cook brussel spouts. I combined them with white onion, red pepper, garlic and caraway seeds seasoned with salt and peper and coated with extra virgin olive oil. Roasted for about a half hour. Oh my goodness, it was so delicious.

 
At 6:49 PM, Blogger terry said...

porky goodness -- are you channeling bourdain now? funny...it's such an excellent turn of phrase.

and i can't wait to try this recipe.

 
At 6:53 PM, Anonymous The Nagger said...

hello, I like eating vegetables too.

 
At 7:43 PM, OpenID healthyfishies said...

This sounds absolutely delightful! I adore parsnips, sweet potatoes, turnips and squashes and although I am not a fan of brussels sprouts this could be worth a try.
Thank you for your beautifully written ode to veggies. I enjoyed.

 
At 8:15 PM, Anonymous Anonymous said...

Celeriac Latkas rock!

Turnip and potato kugle is good too.

Happy winter eating.

Ceri

 
At 8:48 PM, Blogger Ien in the Kootenays said...

Wow! Great blog, beautiful heart-felt writing and good information to share with Celiac friends. I am glad that Blogger management alerted me to your existence. Celery root turned out to be the missing ingredient that finally made my vegetable soup taste like the one my mother in Holland used to make. Good stuff, indeed!

 
At 9:34 PM, Blogger pokettiger said...

Here is a favorite we make regularly from a cookbook called 150 Vegan Favorites by Jay Solomon

Herb Roasted Root Vegetables (yields 6 servings)
1 large sweet potato, coarsley chopped
1 large rutabaga, peeled and diced
1 large parsnip, peeled and dices
2 medium turnips, diced
** Not part of the recipe but we add about 6 sunchokes, diced
4 to 6 cloves garlic, peeled
3 to 4 tablespoons canola oil
1 tablespoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 375 degrees F

In a mixing bowl, toss the sweet potato, rutabaga, parsnip, turnips, garlic, oil, dried thyme, salt, pepper. Let stand for 10 minutes. Place in a casserole pdish and place in the oven and roast until the vegetables are tneder, about an hour (stir about every 20 min. or so)

 
At 3:04 AM, Blogger Janel said...

here's what i would bring. i got addicted to root veg watching Saturday Kitchen on the BBC:

Crispy root vegetable skewers
from Maria Elia on BBC's Saturday Kitchen

ingredients
2 large parsnips
2 sweet potatoes
1 large celeriac
1 large potato
vegetable oil for frying
salt to season (i like fresh ground sea)

Method
1. Peel the vegetables and discard the skins.
2. Using the peeler, peel the vegetables lengthways to make wafer thin vegetable chips.
3. Peel the parsnips until you reach the tough inner core.
4. preheat vegetable oil to 175C/325F.
5. Thread each of the separate flavours onto the wooden skewers to cover the top 10cm/4in.
6. Deep fry each flavour in batches until crisp and golden.
7. Drain onto absorbent paper and sprinkle with salt

it's so delish!!

 
At 5:09 AM, Blogger madre-terra said...

Ah, the knobby winter vegetables.
I work at a farmers market and love it when there is something new for me to try.
I tried, for the first time, celery root last week. It's been there on the table every Winter and I passed it by. It must have been so that I could have that very precise moment of trying it for the first time last week.
I sauteed up a variety of sliced beets (white, chiaggo, reds), winter red spinach, and sliced up the celery root because I needed to empty out the refridgerator.
I loved the texture of it. Soft and mushy in your mouth compared to the firmnes of the beets.
I'm hooked!
I'm getting ready for the market now and I'll have to get some to try mashing with potatoes.
Bon Apetit.

 
At 5:32 AM, Blogger The Gizmole! said...

Just dropped by to say that I think your food looks amazing! Great photos and brilliant blogging!

TheGizmole

 
At 7:10 AM, Anonymous RB said...

Nice layout, good read. Don't know much about being gluten free or food for that matter, but I enjoyed the site.

 
At 8:19 AM, Blogger Karen said...

I came across a recipe using celery root recently (a root vegetable gratin) and have been curious about it ever since. Thanks for the wonderful post - I love the comparison to the smart kid in class!

And I might almost be brave enough to try brussel sprouts again - I, too, hated them as a child. lol!

 
At 9:33 AM, Blogger elsepeth27 said...

I love the Vegetables song! Your post was lovely too.

I thought I would share with you a really simple and really tasty recipe for roasted Brussel Sprouts that my friend's mom made a few weeks ago when we visited her. All you need is Basalmic Vinegar, Olive oil, and a baking pan! Scatter the sprouts in the pan so that they aren't touching, drizzle generously with basalmic and a little oil, and put into a 400 degree oven for 30-40 minutes, or until the tops are lightly browned and crisp.

They come out slightly sweet and tangy with the vinegar reduction right on them! I never thought I liked Brussel Sprouts until I had these!

<3Beth

 
At 10:03 AM, Blogger Brianne said...

As a vegetarian I already love everything about vegetables and your post sure did secure my convictions. itunes loves you for this post because I downloaded Vegetables...weird because I had been listening to Sloop John B a couple hours before reading your post....

 
At 10:33 AM, Blogger Janel said...

Your book has made it all the way to Holland thanks to Amazon.com and I've been pacing the hall waiting for it to be delivered...and it's so worth it!!

I haven't hardly begun to read it, but I couldn't resist scanning the index looking for a recipe, as I had some mushrooms needing to be cooked. The Cream of Mushroom Soup was a fantastic find and we just enjoyed it for dinner.

Many blessings and thanks,

Janel

 
At 12:33 PM, Anonymous Maria said...

I crave winter vegetables. Roasted squashes and beets, and piles of sauteed kale and honeyed parsnips ... sweet potatoes and braised cabbage, brussels sprouts. I think these vegetables, with their funny shapes and delicious flavours that improve with a slow cook, are kind of like many of us.

 
At 6:16 PM, Blogger Sam said...

You might be luckier in love, but I am luckier in celeriac. How did you get through the past 40 years without it? It's one of my all time favourites, and certainly the best root. If I was coming to your party I would make a riff on Michel Richards Happy in the Kitchen Potato stew with bacon, mushrooms, black olives, shallots and try adding sunchokes this time. I am going to make it anyway, it's one of my current favourite recipes and I bought all the ingredients to make it so so I am set.

 
At 6:23 PM, Blogger confessionalista said...

Seeing as you asked ;I would bring roasted parsnip skordalia . Silky smooth , and fluffed to perfection , just a touch of rice wine vinegar , some good stock , and lashings of lightly roasted garlic , white pepper , maldon , of course... maybe a touch of oil , if you like .
I luv ur writing , by the way :)...

 
At 8:59 PM, Anonymous Anonymous said...

Thank you for writing this blog. Not only is it so beautifully written and photographed, but without it, I a) wouldn't have made such delicious peanut butter cookies and b) would not have taken the initiative to make myself quinoa. Tonight, my friend and I made quinoa cakes (essentially cooked quinoa mixed with an egg and then fried in olive oil) with spinach and mozzarella--how sad it would have been not to have made that meal! Not to mention that quinoa is so cool-looking--like modern art or sea monkeys.
Anyway. Off to clean the kitchen.

Cheers--
Emily

P.S. Parsnips are yummy...

 
At 10:30 PM, Blogger loveambassador said...

Love the blog.The pictures of the food makes my mouth water. I love eating healthy food and it is great to get some really healthy and easy to make meals!

http://loveambassador.blogspot.com

 
At 11:35 PM, Anonymous lovey said...

I don't have a problem with gluten, but I check your blog almost everyday. Your writing is sublime. I always leave here hungry! I do believe you could make skunk cabbage sound good!

 
At 12:53 AM, Anonymous Chris said...

Fantastic post, and wonderful pictures, might I add!

What I love about sauteing vegetables, are the notes contributed by the oil to the overall flavor and aroma of the dish.

I have read about frying and sauteing more delicate items, like fruits or more delicate vegetables, but was unsure of how to go about it. Wouldn't the process destroy the food, or is there some way to preserve it while still cooking it fully?

Much Love,
Chris
Grow Smarter, Grow Faster, GrowStronger.com!

 
At 4:07 AM, Blogger Sacred Cow said...

Great blog - I'm no appreciator of vegetables (apart from jalepenos), but I loved your thoughts on the Beach Boys and the Beatles. Smiley Smile is a bit weird, I know Vega-tables from Brian Wilson's SMiLE album (which is well worth checking out if you've not heard it). However, I may well go and put Smiley-Smile on in a minute.

 
At 4:43 AM, Blogger Aidan said...

Hello,

Your writing is very pleasant! A joy to read, and that dish looks great too ;)

The Beatles rock,
Link time, take care,

Aidan.

 
At 5:57 AM, Blogger Naomi Devlin said...

If you want ugly-tasty, check out salsify! These roots are long, skinny, black; gnarled and wispy as witch's fingers.

Take the time to clean them up and roast with olive oil and a crumbling of sea salt until they are tender. Inside that gnarly black exterior is a tender pearl white interior, tasting a little of jerusalem artichokes.

Or what about some garted kholrabi in that winter salad? (a relative of the turnip) How about Coriander root sliced into your hot and sour soup?

Roots, I love em. Just wish I could get someone else to scrub them.

x x x

 
At 10:58 AM, Blogger tallmisto said...

I stumbled upon your blog about 2 weeks ago and love it. I am very inspired by food and love to come and find how you use what inspires you. Your writing is beautiful and your pictures are a great match. Thanks for what you do and the recipes. I'm heading to the kitchen to prepare your flourless chocolate cake. As for veggies this week it's all about butternut squash. I have a hankering for some parsnips and potatoes too.

 
At 12:33 PM, Blogger Cynna66 said...

My goodness... not only is your writing beautiful, but that recipe sounds to-die-for. I must, must, must try this! I think I'm going to have to bookmark your blog and keep up with your posts. Truly amazing!

 
At 1:35 PM, Blogger Tay said...

I ADORE celeriac root! Only discovered it a couple of years ago when I loved to the NW and started cashiering at a natural grocery store. What a wonderful mash it makes. I steam it, cubed. Then mash with butter, salt, pepper a little roasted garlic paste and a dollop of thick organic plain yogurt. Heavenly!

Sadly, it's wicked expensive at $2.49 a pound, so it's a very occasional treat.

 
At 2:40 PM, Blogger Bonnie said...

wow.....
Like you very much

 
At 4:51 PM, Blogger True Flies said...

Hurray for Brussels sprouts! I, too, was not a fan when I was little. But have come to appreciate them as an adult. Thanks for the inspiration to venture deeper into the winter veggies world!

 
At 6:05 PM, Blogger Tiffany said...

We had the kale-brussels sprout dish tonight and it was dynamite!

I've unfamiliar with sunchokes, but I'm excited to explore them.

 
At 7:25 PM, Anonymous Sally Parrott Ashbrook said...

Ooh, I could have written this post. Okay, not the first part, but the part about love for knobby winter vegetables. Since joining a local CSA two years ago, I've fallen for lots of vegetables I never would have touched in my earlier life--and I love them all.

 
At 7:40 PM, Blogger Becs said...

Kack! Brussell sprouts. Feh. However, I will bring plain classic mashed potatoes, make with cream and butter and salt and pepper.

I loved your previous post. I hope you and Chef will always, always, always be this happy. It has been known to happen.

 
At 9:20 PM, Anonymous Sarah said...

I sometimes have weird impulses in the grocery store. Black Radishes! Black Radishes the size of turnips that I have no clue how to cook or how they will taste. Never mind, Black Radishes you must come home with me anyway.
I ended up slicing them thin, drizzling with olive oil and balsamic vinegar, sprinkling with salt and pepper and roasting them. And now after reading Lesepeth27's post want to try the same thing with Brussel Sprouts.

 
At 10:21 PM, Blogger pea & pear said...

I actually know exactly what you mean about veg. I have a huge crush on veggies at the moment and celeriac is very high on the list. But you have to make room for beetroot, especially roast beetroot... yum! Your blog is lovely, I shall be back :)

 
At 9:14 AM, Blogger aphotog said...

I always what to do with brussel sprouts! thanks, the picture looks amazing. makes me want to become gluten free just because...

 
At 10:49 AM, Blogger kirsten said...

Who knew summer veggies were such tramps? ;o)

Hi Shauna - I've been peeking in here on your beautiful blog for awhile, but haven't said boo till now. I live just up I-5 in Bellingham & have been living gluten-free & dairy-free for about 9 months now.

I just wanted to share with you that I chose to celebrate my 30th birthday this past weekend with my friends at Impromptu. I've made it through the wilds of eating out over the past 9 months by pretty much making a stinker of myself with the waitstaff wherever I go (and there have been tears at times). But here ... people were so good to me I wanted to hug them and the food ... oh, the food. It was close-your-eyes-and-moan-with-ecstasy GOOD. I can't tell you what a delightful time we all had there and how much everyone loved it & said they'd be coming back(and me, the only GF diner in my party).

You're doing such a lovely thing here and yeah ... I'm still licking my lips after that panceta-wrapped mahi mahi. Mmm ...

 
At 10:56 AM, Blogger Just the Right Size said...

Shauna,

I would totally bring a medley of roasted root veggies (lots of beets!) with a horseradish vinaigrette. Yum!

I made your roasted cauliflower with smoked paprika and cocoa last night...yumm! I used ground chipotle powder instead of the paprika. BAM!

 
At 11:04 AM, Blogger Dana said...

I just "found" you and I'm happy I did. I was diagnosed in '95 after my daughter was born, and I can relate to the misdiagnosis and poo-pooing of those that thought they knew better.

When are you coming to Michigan?
{off to find your book}

 
At 2:03 PM, Blogger Sarah Yost said...

great post! Today I'm starting a 30 day trial of eating a vegan diet so
I'll definitely add celeriac to my recipe list.

 
At 2:04 PM, Blogger Sarah Yost said...

great post! Today I'm starting a 30 day trial of eating a vegan diet. I'll definitely add celeriac to my recipe list.

 
At 5:32 PM, Blogger J. P. Smith said...

very interesting.
your writing rocks...well at least this one particular article that i read of yours.

 
At 1:43 AM, Blogger la fourchette said...

The Beatles and Beach Boys! I grew up with this music! You, my younger friend...you rock! (My mother always said "my" music would never last! hah!)

Add to that Brussel sprouts. Alliteration aside, you've struck a chord with this one! (Bodhi is a Brussel sprout lover as well.)
Leslie

 
At 7:34 AM, Blogger maggiegracecreates said...

Personal favorite root veggie - sweet potatoes. But I also love raw turnips witha tiny bit of coarse salt.

Thinking radishes without the "bite"

Wonderful post.

 
At 8:22 AM, Blogger Gaile said...

Celeriac is my favorite secret ingredient in the winter. I make a heavenly mash with it, yukon golds, and some parsnip sneaked in, a whole clove of roasted garlic, all mashed together with a generous hand of chopped fresh parsley. I top it with caramelized onions and a drizzle of olive oil, and just sit back and listen to the moaning.

 
At 10:36 AM, Blogger Holy Cuteness said...

This blog makes me hungry...:-P

 
At 1:02 PM, Anonymous EB said...

Celery root... not the prettiest vegetable at the party but it sure knows how to dance!

 
At 2:18 PM, Blogger Mars said...

I came upon this blog and I feel like I hit the jackpot. Recently, I have started Acupuncture for Infertility and one of the big "stay away" foods/product is Gluten. I don't know much about it so it's been difficult for me to avoid it and still make delicious meals. (I am cooking for my husband as well). But thanks to this site I can be healthy and still enjoy my food. Thanks.

 
At 3:48 PM, Blogger BaconGrease said...

Just came upon the blog, love the pictures and of course the recipes. Will try to stop by more often.

 
At 6:41 PM, Blogger Patricia and Ryan said...

root vegetables, lovely metaphors: all great. but this:

"We have no way of knowing how we’ll change. We might as well be open to it."

excellent

-patricia

 
At 6:54 PM, Blogger angel45402 said...

I stumbled on your writings just recently...bravo, kudos, and just exceptional! Has to be exceptional if I'm even considering trying a dish with brussel sprouts!

Sharon
Dayton OH

 
At 9:04 PM, Blogger Molly said...

oh Shauna....we do never know how we will change do we? Staying open and staying present is not always pleasant, but in my humble experience, always it is richer. Thanks for continuing to grow,change,love and inspire.
Molly

 
At 10:01 PM, Blogger loveambassador said...

Shawna, I work with people who have celiac through our retreats in Sedona, Arizona. We provide their food so they learn through their retreats to reorganize their lifestyle to accommodate their new choice to be gluten free. Most people have become so accustomed to eating a quick meal it does take time to adjust to a non gluten diet. Love your blog and your recipes will be stopping by often.
http://loveambassador.blogspot.com

 
At 8:04 AM, Blogger Helen said...

You're blog is lovely, wish i had interesting stuff to write about like you!

 
At 11:27 AM, Blogger Kirsten said...

Shauna,

I've been reading your blog for about a year and a half now. Though not gluten-free, I always find your writing captivating, and relevant to my life and my resolutions to live more fully.

When your book came out, I started searching the online catalogs for my local libraries...in vain! No one had it! Finally, I found it on order at the branch near my office, and I'll be damned if I didn't put a hold on it before it even arrived! =)

I finished it in a day and a half, and it has inspired me to be more conscious about what I prepare for my boyfriend and myself.

Thank you so much for such an enjoyable and thought-provoking read!
Kirsten
Baltimore, MD

 
At 1:08 PM, Blogger wendy said...

Hi. I recently read no really devoured your book. I have not really had any desire to cook much, but after reading your book I am highly motivated to try it. It sounds so easy!

Could you please tell me where to find sweet rice flour? I haven't found it in any of the health food stores in our area (CO). I am wondering if I can grind my own as I have found sweet rice.

THanks for your time.

 
At 1:55 PM, Blogger Allison the Meep said...

As a child, I loved brussels sprouts. As an adult, I think they're disgusting and bitter. But that photo you posted changed my mind entirely. I'm making that dish tonight and can't wait to eat them. I can't believe I'm actually craving something I previously hated.

 
At 3:33 PM, Anonymous libertine (of the meat?) said...

aaaaah! I can not resist! ... gnam gnam gnam :O"

 
At 8:49 PM, Blogger Allison the Meep said...

Great googly moogly. The brussels sprouts dish is absolutely amazing. I loved it, and my non-kale/brussels sprout eating husband devoured it as well. Thank you so much for reintroducing these veggies to me! Honestly, if you had just posted the recipe without the picture, I would have passed it by because I'm not a brussels sprouts kind of girl. But the photo was just too beautiful and I knew I had to try it myself.

 
At 9:13 PM, Anonymous Anonymous said...

Okay, I don't know you but I also live in Seattle. I have a daughter that I suspect has celiac disease. I love, no I mean love, your posts. You are a star and I take great comfort in reading your posts. You are like an old friend. I am sure that I will accost you at some local farmer's market. Can't wait to meet you.

 
At 1:25 AM, Anonymous Anonymous said...

Just found your blog - I was diagnosed with coeliac last year

on the theme of brussel sprouts - my husbands favourite bit of our honeymoon was finding a whole brussel sprout in his vegetable lasagne! - hes a strange boy...

 
At 7:32 AM, Blogger Mental P Mama said...

I just found a new favorite in this site! Thanks for the inspiration.

 
At 8:24 AM, Blogger Serenity said...

My sister's name is Shauna, spelled just like yours, which is rare to see. She is an aspiring writer and I know one day she'll get published. Congrats on your book. Do you take your photography? I am a photographer and I think your photos are amazing. This is my first visit to your blog and I can't wait to try your brussel sprouts and kale recipe. My boyfriend has a passion for the culinary arts and we love to cook together. I will be watching.

 
At 1:10 PM, Blogger Dkswife said...

I love, love, love brussel sprouts!!!! Thanks so much for the recipe!

Kay

 
At 4:14 AM, Blogger Sarah said...

Hi Shauna!
I found your blog through the reccomended list on Blogspot, I'm a 20 year old coeliac from the UK who was diagnosed 2 years ago- I can't tell you waht a relief it is to find another coeliac who loves food and eats out! Everyone in the UK I know buys the preprocessed gf stuff available in our supermarkets-chicken nuggets, deep pan pizzas, biscuits etc, but they're expensive and full of crap. As a Uni student who's working to put herself through her studies, always cooking from scratch and baking etc can be a chore, even though I know its saving me money and doing me good. Thanks for all your writing, it really cheers me up to read it!!
Sarah

 
At 10:34 PM, Blogger San Francisco Photos said...

Wow, the brussels sprouts, kale, and bacon recipe sounds sooo yummy! Can't wait to try and make that. Love brussels sprouts and kale and who doesn't love bacon?

 

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