Listening to Doctor Radio again today, a segment on gardening inspired me to make a dish for dinner I hadn’t made in years: baked roots. Basically it is a collection of cubed or quartered root vegetables, cooked in a casserole for about 90 minutes in a marinade of margarine and a little lemon and salt.
I told some friends at work about this notion, and none of them could fathom why this would be a nice meal; red potatoes, turnips, red onions, carrots, and green onions, baked until tender. When I made it tonight, Abby and I thought it was probably the best meal either of us had eaten all week.
Moral: don’t mock Richard’s roots.