Happy Thanksgiving my blogging friends -- especially Fran and Marilyn and Sherry, who visit so faithfully.
I am thankful for so much every day, but I will try to be even more conscious of all that I have today. Most especially, I am thankful for the people who share my life. They sustain me.
I will be bringing my Grammy Mac's (McElroy) recipe for rutabegas to our thanksgiving dinner. We call them turnips, by the way, but the supermarket tells me that we've been calling them by the wrong name my whole life. Even though I have enjoyed them for decades, I could not tell you what a rutabega actually tastes like. And this is why:
Grammy Mac's turnips
2 large rutabegas, peeled & chopped
1 pound bacon, crispy (and save all the pan drippings)
1 stick butter
salt & pepper to taste
Boil rutabegas until fork tender (like potatoes.) Mash up with butter, & drippings from one pound of cooked bacon. Break bacon into little bits & add whole pound to rutabegas. Add salt (if necessary) and pepper, to taste.
They are smoky and salty and delicious, and this is why I have no idea what a rutabega really tastes like. Grammy Mac hailed from Augusta, Georgia, and most of her recipes called for bacon grease, crisco, butter or all three. And I miss her, especially on holidays.