useful potato tip

From Andy's friend Emily - in essence, at the beginning of a week/weekend boil your root vegetables, in particular potatoes, to an almost-done point. Then you can quickly put them together for other meals later in the week - for example, chop them up for a quick roasting, or make home fries, or boil them fully for a baked or mashed potato, or potato salad. It'll cut down on prep time and impatience waiting for your food later. I don't think they're suitable for making french fries after this, though. I'll most likely be boiling things tonight for the week, as I have a bunch of potatoes I need to get through.

From a carrot standpoint, I suppose this would work for speeding up cooking as well, and it's likely a very good idea if you don't want your turnips to be bitter-tasting.

Also in recipes-land - perhaps I'll post a few of my favorites here if you're ever in a mutton emergency...and my from-Suzie loaf pan is definitely shedding teflon, so I better line it with something when cooking as it's not really replaceable here (I think).

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