uncomfortableWhat's the deal, Tofu America? Just how much Ms. Dash, Pepto, and cilantro sprigs must I add to your cuisine before it tastes like something I can both enjoy AND keep inside me for more than an hour? I bought some kind of trans-fat free tub of gwidge at the store and frankly I don't know what the hell I'm going to do with it. I always eat and cook with butter, and I don't know if I can even cook with that other crap or if it will somehow polymerize into some kind of sick solid mass of cholesterol-free nylon. And I bought beets. I am fucking well scoobied with those things; Do you cook them, and just how many rads does it take? They look like they could outlast me. My cookbooks are all for tasty food, stuff that would actually make you want to finish your plate and ask for the reipe. I'm in a curious position where I want the recipe for food I don't really want to eat. I'm going to have to turn my fork into an airplane and come in for a landing like when I was 2 to get that nossy junk down my throat. But, I've been establishing and re-establishing my cooking skills since I moved out on my own and one day I will feel really stupid if I can't do this kind of cooking from memory. So I'm going to give it the old grad-school try and see just what the hell I can turn beets into ( and what the hell they'll turn me into afterwards).
p.s. Recipes for beets appreciated KTHXYOO
