The Wonderfully Wide World of Blogging

"Blogging is using a new medium for what it is good for - connecting and interacting."
- George Siemens


"We bloggers live for comments."
- Shelley Long (www.forestcityfashionista.blogspot.com)


Everything is energy. Everything. Even us. And we are fed by, and thrive on, the positive energy given out to the world by the natural world, animals, plants, and other people. That's what quantum physics tells us. But you don't have to be a quantum physicist to intuitively understand, and feel, how true this is.

We recently had the exciting experience of watching the Olympic athletes perform the most exquisite physical feats. What a thill! Over and over, the athletes were saying how great the energy was just being around the other athletes and their boisterous fans as well. It would have been amazing to have been there in person, but the positive energy was so intense that it could easily and strongly be felt by even the TV audience.

Of course, this phenomenon doesn't just pertain to athletes; it is a reality for all of us. And bloggers are no exception. We are generally people who love to write and who get a real kick out of it. But, really, just sitting at home writing about this and that without anyone to read one's words would be terribly unsatisfying. It is our readers who give us feedback - either in person, by email, or in the form of cherished 'comments'. And this positive feedback is one of the things that feeds our creative energy.

Ever since I started blogging, I have found it so rewarding to connect with my readers. In the beginning they consisted of my family, my close friends, and certain work colleagues. But as a stone tossed into a pond will cause a series of outgoing ripples, the circle has been constantly expanding. My family, friends, and colleagues began to share my blog with their families, friends, and colleagues. And then, two weeks ago I received my first comment from a total stranger, a woman from New Mexico, and that was such a surprise. And it just keeps getting better.

I hope all of you read (and enjoyed) my post last week on rutabagas. I was happy to see that it inspired all kinds of rutabaga conversations at work and amongst friends. My sister in BC contacted me to say she was about to make 'hot cross bun muffins' last weekend and when she glanced at the ingredients on the container of chopped glazed fruit, she was astonished to find that the first ingredient was, incredibly, chopped rutabaga. HA! She thought the Advanced Rutabaga Studies Institute (ARSI) would just love that.

I expect they would, indeed, but what I DO know is that they found out about my blog and took the time to send me a comment. And that was a very, very exciting moment for me. Here it is:

"Diane: You have a terrific blog -- I linked to your entry on rutabagas and made a comment (included here). Thanks for bringing the ARSI site to the attention of our local newspaper...
As Official Mouthpiece of the Advanced Rutabaga Studies Institute here in Forest Grove, it pains me to admit that I grew up in a New England family that mistakenly referred to rutabagas as "turnips". So you're totally forgiven, and your eloquence in praising this humble root vegetable makes up for all past sins. Also, please visit our blog (where I'll be adding a link to your page) at http://rutablogger.blogspot.com/ I look forward to having you join our celebrations during this historic year. -- Michael J. O'Brien, Forest Grove, Oregon"

I hope you will all check out this very interesting site where you can see my name and link, and also see the link to The Oregonian newspaper which initially ran the piece. How cool is that, my friends??

I can feel the palpable energy coming my way from all of those Oregonian rutabaga-loving folk. My goodness, how I would love to travel to Oregon and meet them all. And join in all of the festivities. And eat rutabagas!!

And if I were to meet them, I would also tell them that about 20 years ago there was an annual Rutabaga Festival in Blyth, a small village in Southwestern Ontario. Apparently it was a lot of fun, but the festival eventually folded due to a lack of volunteers. Sigh. I wish I had known! I would have volunteered. (http://www.northhuron.on.ca/index.php?option=com_content&view=article&id=417:rutabagas-and-blyth&catid=68:blyth&Itemid=87)

So, many thanks to Michael O'Brien of the Advanced Rutabaga Studies Institute for putting my name and my blog 'on the map' of Oregon. I feel both privileged and thoroughly delighted. And special thanks to all of my readers who have shared both their positive energy and their comments with me all this time. It's a great feeling! And I just never know when a new comment will 'turnip'. (Sorry, Michael!!)

Cheers!!!

Diane


PS: Unfortunately, this post does not come with a new recipe. So, just amuse yourselves by eating more rutabagas!


Instead of a photo this week, I have created a 'beautiful word cloud' through
"www.wordle.net" (TM) which was developed by Jonathan Feinberg.

Rutabaga! Rutabaga! Rah! Rah! Rah!

"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."

---Garrison Keillor in "Prairie Home Companion" Radio Program



Wow! That's a whole lotta love for a common root vegetable. I bet not too many of you have ever felt such adoration for a rutabaga. Oh, I expect you've eaten your share of mashed rutabagas at any number of Thanksgiving dinners, but to most people the roast turkey is the star of the show whereas mashed rutabagas (even spruced up with melted butter, salt and pepper) remains an insignificant side dish.

But not to me! I have always loved rutabagas and was always excited to eat them at holiday dinners, even before I became vegetarian. I haven't eaten turkey for over 40 years now (although that figure is hard for me to believe!), but I have continued to relish the humble rutabaga.

The rutabaga is a cruciferous vegetable, believed to have evolved from a cross between a wild cabbage and a turnip. We know they existed in the 1600s in southern Europe, but because they grow so well in colder climates, they became extremely popular in Scandinavia - particularly in Sweden. This is why one of the early names for this vegetable was "swede'. They are called "neeps" in Scotland and I can remember my Granny telling us about one of her favourite dishes - "neeps and tatties" which was simply rutabagas and potatoes cooked and mashed together with butter, salt and pepper. They have often been called "turnips" as well, but (as we have learned) that is an egregious error.

It pains me to mention this (after reading the above quotation), but in our family we always called rutabagas 'turnips'. I didn't know any different. And even after I grew up and was in charge of my own grocery shopping, I continued to call them turnips even though the sign was clearly marked 'rutabagas'. I'm sure this piece of information wouldn't bother most of you at all. But it would no doubt seriously provoke the members of ARSI - The Advanced Rutabaga Studies Institute.

The ARSI is located in Forest Grove, Oregon, a town which has considered itself "The Rutabaga Capital of the World" since 1951. This will be an especially exciting year for the ARSI members as 2010 has been declared "The International Year of the Rutabaga." The good news is that it is only early March and we all have time to plan some appropriate activities to celebrate (as our friend, Garrison Keillor says) "America's most under-appreciated vegetable."

As I mentioned earlier, rutabagas were never under-appreciated by me. I tend to enjoy sharper tasting foods so was easily drawn to loving them. In fact, I preferred a dish of mashed rutabagas over the mashed potatoes! All my life I associated rutabagas with festive occasions and fun holidays because we never ate them at any other time.

I had an impression that their great expense was the reason they were reserved for only the most special dinners. Can you imagine my shock and surprise when, on my first grocery shopping trip, I saw a large bin of waxy rutabagas along with a sign saying, "15 cents each"? What??? How could this be?? It was clear that anyone could afford to eat rutabagas - every day if they liked. And I smiled to myself with the notion that I might do just that.

This notion lasted until, oh, when the time came to cook the rutabaga. I wasn't prepared for such a difficult task. I was a young and inexperienced cook, didn't have proper knives, and had no technique. I spent a good bit of time trying to chop away at the poor vegetable - hacking and sawing away like mad. After I got the thick waxy skin off and had sawed it into slices, it still had to be cut into cubes and boiled for a long time before mashing. Whew! It was then that I decided to forgive my mother for serving rutabagas only at festive meals.

Some of you will remember the sudden emergence of microwave ovens in the mid-eighties and all of the surrounding hoopla about how they were going to revolutionize cooking and baking and make our regular ovens obsolete. Well, quite clearly this did not happen and microwave oven cookery has been largely underwhelming. But when it comes to rutabaga preparation, the microwave is a brilliant device.

I was so excited when I learned this technique and I think it will make your rutabaga-eating life much easier. Simply hold your rutabaga firmly and stab it thoroughly on all sides with a fork. Then, wrap it up with several layers of paper towel - be generous. Put it on a plate, then pop it into the microwave for about 5 minutes, depending on the size of the vegetable and the power of your oven. It will be done when a sharp knife can pierce through the flesh with little resistance. Let it cool for a bit, then carefully peel off the paper towel. Now, it will be so easy to slide the thick skin off, to slice it, and chop it into cubes. Plus, it won't take as long to boil in a pot of salted water.

So there you are. You can enjoy delicious, nutritious (and inexpensive) rutabagas whenever you want and however you want. Here are some ideas from today's aficionado - Garrison Keillor: "Rutabaga - it's suitable for any occasion. Rutabagas' firm yet impetuous flavor goes well with Bordeaux, 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?"

Well, perhaps some of you more adventurous souls may want to go to a bar and request a rutabaga wedge in your martini, but I expect it would be a small group. And since most of you have made, or at least eaten, plain mashed rutabagas with butter, salt and pepper, to give you such a recipe would be too boring.

And so, I've opted for the middle ground and today's recipe will be using rutabagas in a slightly adventurous, but also very cozy and comforting way. It is a "Rutabaga Spice Cake" and it may resemble the ubiquitous carrot cake in flavour, but it seems much less rich and sweet. And as you nibble on a piece of cake with your coffee or tea, or for dessert, you can tell yourself that you are eating your veggies and you will be able to just relax and enjoy. I hope you do!

Cheers!


Diane

"Rutabaga Spice Cake"

http://www.foodland.gov.on.ca/english/vegetables/rutabaga/recipes/rutabaga-spice-cake.html

Today's photo and recipe are courtesy of "Foodland Ontario" - Thanks!