Not puns, but I hope this helps. from Prairie Home Companion 12/31/05: *Garrison Keillor:* ...brought to you by RCA, the Rutabaga Council of America, representing America's most under-appreciated vegetable, rutabagas.
So many people confuse rutabagas with turnips. They're not alike at all. Rutabagas have a pleasant yellow-orange color, large friendly-looking leaves, and a smooth dense texture. Turnips are fish-belly white and purple on top like a bad bruise and have hairy leaves and taste brackish, like swamp water. Rutabagas are the root crop that any sensible person would prefer. Rutabaga — it's suitable for any occasion. Rutabagas' firm yet impetuous flavor go well with Bordeauxs, Chablis, or even champagne. Use julienned rutabagas to clear the palate before dessert. Stir-fried rutabagas can bulk up any Chinese dish. Or how about rutabaga ratatouille. And instead of an olive in your Martini, why not try a rutabaga wedge. Rutabaga— it's America's under-utilized vegetable. On Sat, Mar 28, 2009 at 10:08 PM, Nicholas Thompson < [email protected]> wrote: > Oh please send them to me. > > All six. > > Nick > > Nicholas S. Thompson > Emeritus Professor of Psychology and Ethology, > Clark University ([email protected]) > http://home.earthlink.net/~nickthompson/naturaldesigns/ > > > > >
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