|Farewell good root vegetable|
When I was young I despised the flavour of parsnips which our Mum included in her famous Saturday lunch-time winter stews, together with turnips, carrots, onions, spuds, and a bit of stew-beef or lamb meat.
As I grew older I "adored" the flavour of the parsnips which Mum would par-boil, and then roast (with spuds) alongside Sunday's Roast Beef,
(Do understand young friends that in the olden days the beef we used for roasting included super veins of fat; fat with which the aforementioned potatoes and parsnips could be basted.
Lament with me that modern day beef [as sold in those dens of iniquity known as supermarkets] has been denuded of the slightest traces of fat).
Forgive my digression. I was writing about the joy of roasted parsnips, and or parsnips in general,
A few years ago when I became concerned at the condition of the skin on my hands, I took myself to a local Urgent Care Clinic.
The Physician-on-Duty, with the help of Dr. Google, came to an informed guess that, sad as it is, parsnips were the trigger for that outbreak of dermatitis.
Which I had forgotten until yesterday.
I peeled four parsnips.
My hands instantly became red, inflamed, and tingly.
Of course I washed, and washed, and washed them.
That relieved some of the symptoms, but sixteen hours later the tingling remains.
"Gosh darn it Michael" (as my friend Barbara H would say), "do remember to wear kitchen gloves the next time you peel parsnips"
P.S. I cooked and ate the peeled parsnips. No signs of inner inflammation except for in my brain and heart as I read the news.