This month’s Adopt a Gluten-free Blogger is
http://www.thedailydietribe.com/2010/05/adopt-gluten-free-blogger.html" target="_blank">hosted by Iris of the Daily Diatribe so please sign up at her post today!
Welcome to the April Edition of Adopt a Gluten-free Blogger!
Here’s a reminder of how the event works:
Participation is simple.
1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.
*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate
2) Pick one (or two!) of your gluten-free blogger’s recipes to try.
3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.
*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.
4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.
*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)
5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).
*The goal is to make this event more interactive and fun!
Deadlines:
Sign up BEFORE April 28 (loose deadline; late sign-ups are ok)
Post your Review and Email me by May 7 (firm deadline, no foolin’)
If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.
I would love to adopt someone, but this is crunch time for exams… So I’ll see you next time@
Adoption Sign-Up Sheet:
1) You pick!
IMPORTANT NOTICE:
If you sign up and cannot complete this event by May 7th for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.
Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll
*Blogroll Updated recently!*
Kim of Affairs of Living recently caught my eye on Twitter as a fellow gluten-free, allergen sensitive blogger, and I’ve been enjoying her tweets. Her blog informs us that she is GLUTEN-FREE, SOY-FREE, EGG-FREE, CORN-FREE, YEAST-FREE, CITRUS-FREE, TOMATO-FREE, POTATO-FREE, SUGAR-FREE, PEANUT-FREE, ALMOST ALWAYS DAIRY-FREE, AND NEARLY TREE-NUT FREE. Wow! That’s a lot of free eating! I was first inspired to adopt Kim when I spied these toothsome potato-free, crinkle-cut oven-baked rutabaga fries recipe. Since I’m currently avoiding potatoes for Baby Yum I couldn’t resist. Besides, there are few vegetables that i haven’t tried- and rutabaga happens to be one of the last remaining to me. And, to truly follow the recipe I needed a new kitchen toy- a Crinkle Cutter. Gee, I just hate buying new kitchen toys, especially ones that help me emulate old favorite recipes. Anyway, so after i found my crinkle cutter (at Sur La Table) and identified rutabaga (the yellow and purple root veggies, not to be confused with the white and purple root TURNIPS) and brought some home, I tried her recipe for rutabaga fries. Happily, they were just as good as I’d hoped and were a wonderful substitute for potato fries. Roasting them doused in olive oil mellows any turnip-like harshness and brings out the natural sweetness while still retaining the vibrant- even strident- personality of the vegetable. And the crinkle cutter part made me do a little kid happy dance in the kitchen because using it was much fun and the results were adorable. Yes, even a rutabaga can be adorable. The whole family (even those that are no fans of turnip like vegetables) enjoyed the rutabaga fries and not one made it past the evening meal as a leftover. Next time I might buy twice the number or rutabagas.
It can be tough being gluten-free AND top allergen-free, and those bloggers that make it seem both manageable and delicious are worth their weight in gold. I hope you’ll come visit Kim the next time you’re looking for some inspiration.
Welcome to the March Edition of Adopt a Gluten-free Blogger!
Here’s a reminder of how the event works:
Participation is simple.
1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.
*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate
2) Pick one (or two!) of your gluten-free blogger’s recipes to try.
3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.
*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.
4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.
*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)
5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).
*The goal is to make this event more interactive and fun!
Deadlines:
Sign up BEFORE March 25 (loose deadline; late sign-ups are ok)
Post your Review and Email me by April 4 (firm deadline, no foolin’)
If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.
I’ll start the ball rolling by adopting Kim Christensen of Affairs of Living.
Adoption Sign-Up Sheet:
1) Kim Christensen of Affairs of Living (adopted by Sea of the Book of Yum)
2) You pick!
IMPORTANT NOTICE:
If you sign up and cannot complete this event by April 4th for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.
Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll
*Blogroll Updated recently!*
I met Ali of Whole Life Nutrition Kitchen at the Blogher Food ‘09 event. Those of us who blogged gluten-free had a lot to talk about at the event, and I enjoyed chatting to Ali. Not only was she gluten-free but also was a mom with twin babies at home. Since Baby Yum was at home too it was nice to meet someone else who knew what I was going through. Ali radiated good health, and seemed to have a very healthy food philosophy, so I was very interested in checking out her blog. I decided to adopt Ali this month because ever since I got on this restricted diet for Baby Yum, I’ve found it difficult to follow recipes. However, Ali (and her husband Tom)’s site has a whole series of recipes for elimination diets, making it a valuable resource for those of us who must cut back on allergens.
I wanted to try out some of Ali’s baked good recipes, but unfortunately I ran out of arrowroot starch last night, and currently I can’t do buckwheat, potato starch, or tapioca starch, so my options were limited in that department. Instead I decided to go for a course of nutritious food, starting with soup, including an entree, and ending in dessert.
First, the soup. I was intrigued by her recipe for Vegan Spiced Pumpkin Soup. I didn’t have sugar pumpkins, but I did have a beautiful organic butternut squash (a recommended substitute), a kabocha Japanese pumpkin, and a can of regular pumpkin. So, the soup became a three squash pumpkin soup. It made a huge recipe so I was hoping I would like it… and happily, it turned out to be utterly delicious. It evoked a savory pumpkin pie- with a little something extra. The coconut milk drizzle and cilantro (ok, i used parsley because my cilantro wilted) took this recipe over the top into pure delicious decadence… and it is elimination diet friendly!
Next, I was intrigued by her easy recipe for pizza sauce. As you know I’m a girl that likes her pizza. I whipped up a batch of her sauce and baked up a recipe I’ve been developing for amaranth pizza. I topped the sauce with fresh minced parsley and basil, and some gorgeous roasted heirloom peppers I bought fresh at the Farmer’s Market. It was lovely, although I just used plain ol’ organic tomato paste from a can instead of the glass bionature brand Ali recommends. I would definitely make it again.
And finally, I made Ali’s recipe for Cinnamon sunflower truffles. This was probably a little silly of me, but they looked so pretty. I could also identify with the need a busy mom-on-the-go has for a little protein-energy boost that she can take with her. However, since I’m not that crazy about cinnamon OR raw sunflower seeds, this recipe was probably not for me. It was really easy to make, though, and would win over anyone who loves cinnamon. They really are gorgeous and great snacks to throw in your purse. I should try them with different nuts, and some spice other than cinnamon when my diet gets more versatile. They may also be even tastier tomorrow as the flavors develop.
Ali and her husband Tom have a cookbook as well as their blog. I highly recommend both! My lovely peppers that inspired cheese-free pizza yumminess.
This month’s Adopt a Gluten-free Blogger Event was a smashing success, and I’d like to offer my heartfelt thanks to all of the participants. I discovered many new and delicious gluten-free recipes thanks to their reviews and can’t wait to try many of them. I hope that you feel the same when you read this roundup!
Amy of Our Peep Show adopted Stephanie O’Dea of A Year of SlowCooking and made her Cream Cheese, Sausage and Rotel Dip. She described the recipe as “very-not-good-for-you-but-insanely-yummy-and-perfect-for-the-big-game”. Well put, Amy!
Heather of Celiac Family adopted Kate of Gluten Free Gobsmacked and made her Pao de Chejo (aka “Chebe Bread”) and Jalapeno-Popper Dip. She found the chebe bread “much easier to make than [she] thought it would be,” only taking thirty minutes to make and bake. “They smelled fabulous and tasted just as good. My husband ate one of the rolls as they were cooling down on racks. He said he was just going to have a taste, but it was so good had to finish it off.” Don’t you love when that happens? She also loved the dip, but used it on her burger for a fabulous burger. It also tasted great on steamed veggies, and she thought it would go over very well for a Super Bowl Party, too.
Maggie from She Let Them Eat Cake adopted Heather from Life, Gluten Free and made her Chocolate Fudge with Sunbutter Swirls. She called them a “tasty and healthy treat for all of us” that reminded her of a chocolate bar. Sounds good to me!
Thomas of The GFCF Experience adopted the Celiac Teen and made her Gluten-free Lemon Cake. He told us a little about this mature and inspiring Canadian teen, and then got down to the cake (which he made dairy-free). He found it to be “a moist cake that tastes just as a lemon cake should. And the cream cheese buttercream frosting is the perfect complement to the cake. The kids absolutely loved it - in fact, my son said it is the best cake he has ever had.” It sounds like one very tasty cake!
Karen of the adorably titled blog, The Mini-Chef & His Melting Mom (formerly known as Muffin Fixation), adopted The Baking Beauties and made her Taco Fries and her Easy and Delicious Ranch-Parmesan Chicken. The taco fries actually ended up taco Tater Tots due to an unexpected absence of fries in the house, but it was just as tasty as fries would have been. She found the chicken was perfectly tender and and her son “didn’t even have to be prodded to keep eating”. Great!
She of the mysterious and lovely name and a blog of the same title, Lady Fire-Eyes, adopted Karen over at The Marvellous Adventures of The Mini-Chef & His Melting Mom and made Johny’s Favourite Yellow Cupcakes. Despite initial worries over fallen dough, this recipe won over the whole household with its good light vanilla flavor and absence of an after taste. As she said, “my son ate a third of it before the night was done.” Sounds like a winner!
Manda of Asparagus Thin adopted Karina the Gluten-free Goddess and made her Skillet Cornbread with Green Chilis and Cinnamon. She did leave out the jalapeños in order to have a more versatile bread that could be used as a sweet or savory element. Cornbread in a skillet won this adventurous chef over big time- she said she might never make cornbread in anything but a skillet every again, because “it was just that awesome.” Sounds yummy to me!
And speaking of the Gluten-free Goddess, I adopted her as well, and spent the month experimenting with her various sorghum and millet recipes. I started with her divine Caraway Seed Irish Soda bread that converted me to Irish Soda Bread after years of resistance. Then I moved to her swoon-inspiring and airy whole-grain Gluten-free English Muffins. I sweetened up my breakfasts with her Quinoa Breakfast Bars (spiked with chocolate chips, yum!). And, I tried her flatbread recipe, which didn’t quite work out this time but that I may try again. This was truly a tasty experiment, and thanks to Karina I’m thoroughly enjoying making sorghum, millet, and quinoa the staples of my diet.
PS After my adoption post was written, I also tried her Delicious Sorghum Bread Recipe, and found it was aptly named.
This month Thomas of the GFCF Experience will be hosting Adopt-a-gluten-free-Blogger. My hero, Thomas! I hope you will join him in adopting a new gluten-free blogger of your very own for the month of February. You can expect a sign up post to appear on his blog sometime around the 15th of February.
It has been quite a few months since I had the courage to participate in my Adopt-a-gluten-free-Blogger event. I have always been quite devoted to the idea of following my fellow bloggers’ recipes as written the first time around, and my limited ingredient options during the past few months made this difficult to say the least. However, being top eight-allergen free and rice shy at the moment, it occurred to me that the one blogger who might have options for me was our own Allergic goddess, Karina. I’ve always been inordinately fond of rice and rice blends in baking. And, barring that, I like to use bean flour blends. What to do when both are (temporarily) off the menu? Find someone who relishes the challenges of dairy and egg-free baking like Karina, and luxuriates in the stretchy, wholesome goodness of sorghum and millet, or course! Before I began this whole experiment, I had to make sure Baby Yum could tolerate a few fundamental ingredients, largely Hemp Milk, Ener-g Foods Egg Replacer, Sorghum, and baking powder. Happily, all ingredients seemed to work well with her delicate tummy. Because I’m doing potato starch and corn “light” at the moment, I did substitute arrowroot starch for the potato starch in Karina’s recipes, and alternated between coconut milk and hemp milk.
One of the first recipes I tried was Karina’s Vegan Gluten-free Irish Soda Bread recipe. I have never been that appreciative of Irish Soda bread (sorry Bette Hagman), but the Millet-sorghum base in this recipe intrigued me, as well as the inclusion of caraway seed. I never met a caraway seed bread recipe I didn’t like… and this recipe was no exception. I used coconut milk instead of the alternative, and arrowroot starch instead of potato starch. I shaped it, baked it, let it cool (as much as I could bear to wait) and sliced it. Heaven! One of the best quick breads I’ve ever had. It is sweet, yet savory, and each bite is crunchy when toasted yet melts in your mouth at the same time. This will go into my regular rotation!
I also tried Karina’s Vegan Gluten-free English Muffin Recipe. I’m a big fan of any round, yeasty bread product, whether it be Crumpets, English Muffins or buns, and I had high hopes for this recipe. Bette Hagman has spectacular recipes for gluten-free crumpets that I’ve enjoyed for years, and I was hoping Karina could help me make one using sorghum flour as the tasty base. Happily, this recipe did not disappoint in the slightest, even with the substitution of arrowroot starch for the starch flour. The dough was elastic and light, and I knew before I even poured them into the molds that this recipe was going to be a winner. I did make one error when I took them out of the oven- greedily sawing one out of the mold and trying to cut it in half and drizzle it with olive oil right away. Perhaps due to the arrowroot starch, they are delicate and if you rush these beauties by threatening them with a knife right away they may deflate and you may miss out on the optimal light-hole riddled english muffin experience. I found out that if you let them cool entirely and THEN delicately remove them, you can gently saw them in half with no damage to the structure of the muffin. Or if you just can’t wait (understandable, when you smell these lovelies in the oven), you can gently rip them apart (in half, horizontally) without entirely destroying them. These english muffins made me realize I’ve been giving sorghum a bum rap all these years. Just because there are some bad recipes using sorghum doesn’t mean the grain is bad… and these wonderful, faintly nutty, whole-grain flavored muffins are proof. I forced myself to freeze half of the first batch, but happily made another batch the next time sorghum day rolled around. And I’m sorry to say, none of those made it to the freezer. They made an excellent base for a sunbutter and jelly sandwich when I went out for a bachelorette party… and were just as good when i gobbled them with some no-soy margarine and dill. Karina should get a medal for these English Muffins. They are that good. *I also found that if you are greedy like me, you can squeeze 8 muffins out of the recipe. Just be slightly stingy when pouring the batter into your molds.
I also tried one of Karina’s quinoa-based recipes for what she calls a Vegan Breakfast Brownie. I love eating dessert for breakfast, but it is usually a guilty pleasure I don’t share with others. Who, me, eat half a gluten-free apple pie for breakfast? I don’t know what you’re talking about. Honest. But our decadent gluten-free goddess has no such compunctions, brazenly throwing out recipes for brownies that you are SUPPOSED to eat at breakfast time. My heroine. Who could feel guilty about a high protein treat stuffed with quinoa, anyway? I’m sure all that healthy goodness cancels out the chocolate chips, although not in flavor! These breakfast brownies are worthy of the name, and they travel gloriously well. You can also individually wrap them and freeze them. Brilliant! *I take them out of the plastic wrap and either defrost by leaving them out at room temperature or microwave on half-power. Perfect with a steaming Americano!
Of all the recipes I tried from Karina’s site, the only one that didn’t quite work for me was her Vegan gluten-free Herbed Flatbread Recipe. Perhaps the temperature of my liquids was off… but it just didn’t rise and look as lovely as her images. However, since I actually have a vegan gluten-free pizza crust recipe that works for me, I wasn’t too worried about it, especially since every other recipe was a keeper.
The one thing this little experiment taught me is that Karina’s title of “gluten-free goddess” is well deserved. All of us with gluten-intolerance and multiple intolerances can find yummy recipes, inspiration, and a bit of magic over at the Gluten-free Goddess’s Blogspot. What’s your favorite Gluten-free Goddess recipe? Share in the comments!
Welcome to the January Edition of Adopt a Gluten-free Blogger!
Here’s a reminder of how the event works:
Participation is simple.
1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.
*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate
2) Pick one (or two!) of your gluten-free blogger’s recipes to try.
3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe. Link back to this event announcement in your post.
*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.
4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.
*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)
5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).
*The goal is to make this event more interactive and fun!
Deadlines:
Sign up BEFORE January 25 (loose deadline; late sign-ups are ok)
Post your Review and Email me by February 3 (firm deadline, no foolin’)
If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.
I’ll start the ball rolling by adopting Karina the Gluten Free Goddess!
Adoption Sign-Up Sheet:
1) Karina the Gluten Free Goddess (adopted by me)
2) You Pick
IMPORTANT NOTICE:
If you sign up and cannot complete this event by February 3 for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.
Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll
This month we had a small but determined pair of Adopt-a-gluten-free Participants. I’m not going to give up on our little event, though, and this month I’m even going to join in and adopt someone! Now that the holidays are over, I hope everyone has more time to share the love with other gluten-free bloggers. Ultimately, that’s what this event is all about- getting to know your fellow gluten-free bloggers and highlighting their wonderful recipes. Hope to see you join us next time! (Sign up post coming very soon!)
Heather of Celiac Family has been a regular participant in Adopt-a-gluten-free Blogger, so I’d like to give a big hip-hip hurray for her and her continued participation! This time around the intrepid Heather adopted Diane of the Whole Gang. As a long time lover of pupusas, she just had to try Diane’s Pork-filled Pupusas, and she was inspired to finally make the traditional accompaniment of Spicy Slaw. Heather loved the ease of this recipe and found the results were really good eats, and very similar to the traditional pupusas that she can buy in California. Yay for another excellent recipe adoption!
A bevy of Yummy Gluten-free recipes: Diane’s recipe for Pupusas Diane’s recipe for Spicy Slaw
and just for fun my recipe for gluten-free vegetarian Arepas
Amy of Life Minus Gluten joined in with her love of clam chowder and Cook’s Illustrated know-how, adopting Brian of Fire and Salt and making his clam chowder recipe to almost universal family approval. (Apparently her daughter “doesn’t like potatoes, clams, soup, celery,creamy stuff, etc so her opinion was not sought for this review.” Hee hee. Those crazy kids.) Anyway, Amy proclaimed the recipe fabulous, perfect for drizzly and cold winter weather, and not only was it thick, creamy, savory and salty, but she said it was some of the best chowder she had ever eaten. She would give it 5 clams- and I would give Amy 5 clams (or oyster mushrooms) for joining us with her lovey post and review!
This month we had a small but determined pair of Adopt-a-gluten-free Participants. I’m not going to give up on our little event, though, and this month I’m even going to join in and adopt someone! Now that the holidays are over, I hope everyone has more time to share the love with other gluten-free bloggers. Ultimately, that’s what this event is all about- getting to know your fellow gluten-free bloggers and highlighting their wonderful recipes. Hope to see you join us next time! (Sign up post coming very soon!)
Heather of Celiac Family has been a regular participant in Adopt-a-gluten-free Blogger, so I’d like to give a big hip-hip hurray for her and her continued participation! This time around the intrepid Heather adopted Diane of the Whole Gang. As a long time lover of pupusas, she just had to try Diane’s Pork-filled Pupusas, and she was inspired to finally make the traditional accompaniment of Spicy Slaw. Heather loved the ease of this recipe and found the results were really good eats, and very similar to the traditional pupusas that she can buy in California. Yay for another excellent recipe adoption!
A bevy of Yummy Gluten-free recipes: Diane’s recipe for Pupusas Diane’s recipe for Spicy Slaw
and just for fun my recipe for gluten-free vegetarian Arepas
Amy of Life Minus Gluten joined in with her love of clam chowder and Cook’s Illustrated know-how, adopting Brian of Fire and Salt and making his clam chowder recipe to almost universal family approval. (Apparently her daughter “doesn’t like potatoes, clams, soup, celery,creamy stuff, etc so her opinion was not sought for this review.” Hee hee. Those crazy kids.) Anyway, Amy proclaimed the recipe fabulous, perfect for drizzly and cold winter weather, and not only was it thick, creamy, savory and salty, but she said it was some of the best chowder she had ever eaten. She would give it 5 clams- and I would give Amy 5 clams (or oyster mushrooms) for joining us with her lovey post and review!
. Gee, I just hate buying new kitchen toys, especially ones that help me emulate old favorite recipes. Anyway, so after i found my crinkle cutter (at Sur La Table) and identified rutabaga (the yellow and purple root veggies, not to be confused with the white and purple root TURNIPS) and brought some home, I tried her recipe for rutabaga fries. Happily, they were just as good as I’d hoped and were a wonderful substitute for potato fries. Roasting them doused in olive oil mellows any turnip-like harshness and brings out the natural sweetness while still retaining the vibrant- even strident- personality of the vegetable. And the crinkle cutter part made me do a little kid happy dance in the kitchen because using it was much fun and the results were adorable. Yes, even a rutabaga can be adorable. The whole family (even those that are no fans of turnip like vegetables) enjoyed the rutabaga fries and not one made it past the evening meal as a leftover. Next time I might buy twice the number or rutabagas.
