Parsnips

I've been wanting to try Maranatha almond butter for months, but the price has kept me away.  I finally bought some yesterday since I'm out of Barney Butter.  I love the consistency of it.  It's the same as any natural nut butter (you have to stir the oil in and refrigerate) while Barney Butter is pastier (is that a word)?  It was, of course, delicious.  Not as sweet as Barney Butter, but it's nut butter.  I'm automatically a fan!  This bowl also made me think about peanut butter cups.  How good would almond butter cups be?  I just might have to try to make some in the near future...

I dressed very warm today since I knew it was going to be chilly out.  I loved the chilly weather!  Needless to say, I wanted something warm for lunch.

I've added parsnips to my growing list of favorite vegetables.  They tasted like carrots, only milder and slightly sweeter.  So good!  I julienned 3 carrots and 3 parsnips (I peeled the parsnips first) and put them in a 1 quart bowl.  I sprinkled 1 tbsp water, 1/2 tsp dried parsley, 1/2 tsp sage, 1/4 tsp salt and 1/8 tsp pepper over the top.  I took 1/2 tbsp unsalted butter and dotted the top.  I baked it at 375 for 40 minutes.  I have to make a dish for a reunion I'm going to Saturday, and this was so good that I've decided to make it.  Thad approved as well.  I also made broiled meat loaves and Brussels sprouts.  I was craving Brussels sprouts.

I also had several bites of the carrot parsnip bake right out of the baking dish.  :)  It was that good.  I'm not enjoying a cup of Sugar Cookie Sleigh Ride tea.  Hope you have a great Friday!