Jicama . . . what the hell?

No, seriously, what is up with jicama?

The Sherbs and I foolishly decided to make a salad involving the mutant apple-radish that is jicama (it also includes beans, avocado, green pepper, and tomato). At the Teet, we got the produce guy to find us some jicama, and he gave us a huge, mutant thing weighing about five pounds that looked like a failed cross between a coconut, a turnip, and an heirloom tomato.

No, they did not have any smaller jicama available.

Turns out, only a third of the jicama was actually necessary for the salad (we only needed two cups of jicama), which is good because we did not have the machete necessary to effectively cut off more of the tough root vegetable. Then we had to peel off the stringy, leathery skin, a thankless task.

The salad, at the end of the day, is tasty. But I dare Rachael Ray to make jicama into anything in thirty minutes or less.

A Love Letter

Dear Avocado,

I didn't know that you existed until later in life, but I am so glad we found one another. You are my other half, NAY!, my better half. Your smooth and creamy texture, you amazing one-of-a-kind taste, your funky colors all make my palate jump for joy! The fact that you're a vegetable-fruit-nut makes me excited as well, as does the fact that you're a fatty/healthy food. You are so beyond labels, it's amazing.

Today on my veggie club sandwich you surprised me - I didn't except to see you there! - but it was worth it. Mmmm...I love you!

Love,

Sherbs