Rye bread + rutabaga

It turns out that when I am stressed, I cook really weird combinations of really weird foods. Tonight I made quinoa with cheddar cheese, rutabaga–carrot purée, and Swedish rye bread.

On my way home I was contemplating what to make for dinner, and I was like, haha, I should go get a rutabaga and finish that stupid experiment. Then I was like, well … I guess I will go get a rutabaga. I procrastinated for a while at home because I desperately wanted something warm and bready immediately, so I looked up whole-wheat and/or rye biscuit recipes, and then ended up finding the recipe for Swedish rye bread when I googled quick rye bread. It’s a quick bread (no yeast), but not sweet. I also pretty much picked the first rutabaga recipe I found on Epicurious because I wanted something edible, i.e. not just roasted vegetables (which were good the first night but unappetizing subsequently). The quinoa was just to round things out. The bread wasn’t really part of dinner, it just happened.

So. I went to the wax turnip area of the supermarket, and discovered that the wax turnips all weighed like 2.52 pounds. But then I dug around a bit and discovered some much smaller, different-looking wax turnips beneath the giant ones. These weighed less. Obviously. So I put two in my basket and went about the rest of my shopping. (Things got dicey when I spotted a jar of almond butter for $11.99. And there were no regular almonds in the rest of the store. But I didn’t buy them. And now I want almond butter desperately again.)

At the checkout counter, several things happened:
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