On the suggestion of a friend, I signed up for the Vegetarian Times recipe e-mail blast. The result is that I now have several Vegetarian Times e-mails clogging up the Flyer's server. (Sorry, Joe!)
I'll call this one a learning experience.
The recipe called for, in part, one medium russet potato, half a small yellow onion, half a fennel bulb, two tablespoons of chopped sage, and one small rutabaga, plus a small amount of milk and cheddar cheese.
First lesson: Rutabaga will not bend to your will. I had a heck of a time figuring out how to cut it (potato peeler).
Second lesson: To thine own self be true. When I was cutting up the sage, I thought to myself that it was going to overpower the dish. Guess what?
The dish turned out okay. I would make it again with some adjustments.
I brought leftovers to work. I offered some to a coworker. After I described the dish, he said that I had him at "potato" and lost him at "rutabaga." So it goes.