2005
One of my many New Year’s resolutions is to post pictures within a reasonable time of taking them. I have nice picture sets of the corn maze trip in early October, and of pre-Thanksgiving, um, before Thanksgiving, that I just didn’t post. Because I am lazy. If 2004 was the year of the sloth then 2005 will be the year of… what’s a step up from sloth?… the house cat.
Turns out, I didn’t take very many pictures in the past few weeks.
But I can give you The Three Bs of Xmas:
Beets
“beet salad”
Baklava*
“clove warning”
Bush, ahem, tree
“Xmas tree”
*ok, this picture was taken at pre-Thanksgiving, but it looks so Xmas-y.
Kelsey Zorn
October 21, 2006 @ 7:09 pm
You’re website is neat! E-mail me sometime!
Jen Mathe
April 20, 2013 @ 8:43 pm
The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.^
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