That was without taking into account my concentration span equivalent to that of a teenager attending Sunday lunch with the oldies, my memory which erases instead of recording and my innate scatterbrain tendencies.
Yes, I took pictures, hmm, hmm I stored them nicely, when it came to use them, did I remember what they were of? Not a chance.
Plus it is time to eat away all the winter vegetables because fairly soon we are in for a treat: lot of new recipes to create, as my friend Anne is going to meet me half way down the pedestrian-Greenwich tunnel with her wicker basket overflowing with the new season's offerings from her allotment.....may be. In the meantime what is for real is the following.
Parsnip and Shallot Thingamabob Abel & Cole's recipe
8 shallots, peeled and quartered leaving the root-end on so they don't fall apart
3 large parsnips, halved and cut into 10cm (4") lengths
1 swede, peeled and cut into batons, 1 finger’s width and length
a good squeeze of runny honey
60ml olive oil
1 small glug of white wine vinegar
1/3 mug of white wine
Salt and pepper
Saute the shallots and parsnips with a glug of olive oil in a large frying pan over medium heat for 10 minutes
drizzle with honey, sprinkle to coat and add the wine, season with salt and pepper continue to cook for 3-5 minutes until all the wine has disappeared, then add a few glugs of white wine vinegar and cook for a further 3-5 minutes until that has disappeared too.