One batata, two batata

This is a picture of the package of french-fried sweet potatoes I am making.

I'm going to translate, to the best of my ability the directions on the back of the package:

1. Preheat the oven.

2. Place the potatoes on a pan in one layer.

3. Turn them to have even browning.

4. Take them out when they have reached the desired state.

It's funny- a couple of items of information seem to be missing:

Preheat the oven to what temperature? Cook them how long, approximately? I guess it doesn't matter. My oven only has "high" and "low" anyway- no temperatures.

Lovin' My 'Nips

Parsnips and turnips, that is.

I have been experimenting with them as alternatives to potatoes. The tastes are definitely stronger, but the consistency is satisfying. Turnips are sweet, and parsnips have a gingery taste . Parsnips are about half the calories and half the carbohydrates of potatoes, and turnips are about one-sixth!

I have cubed and roasted both of them, which was easy and yummy. Tonight I boiled and mashed the parsnips with a little butter and salt. They tasted good, but they are not as easy to mash as potatoes, because of their stringier texture. I didn't peel them- perhaps that would help. They have a higher water count, so there is no need to add liquid.

Kenpo says, "I forbid you to ever make mashed potatoes again!"

Nutrition Data for Turnips


Nutrition Data for Parsnips

My Favorite Marinade

My brother turned me on to this marinade... Basque Meat Tenderizer and Barbecue Sauce. (Note for link: beware cheesy music!) It's basically a marinade of red wine and spices. I've been using it for a few years now, and haven't tired of it yet. I cover pork, chicken, or beef with it in the morning and grill it at night. They also have a fish sauce that I've used on fish, but I don't taste much difference from the original.