Serious Eats - seriouseats.com

Turnips, roasted with carrots, onions, potatoes, etc. are delicious ~ I use good olive oil, salt and pepper and fresh, smashed garlic cloves and a 350 degree oven, for about an hour. They're also great thrown around a roast and picking up all those meat juices.

Parsnips are a delicious winter veg. When roasted, they're sweet and nutty. Julia's recipe for parsnips is fabulous. First pre-cooked in salted water until tender, drained and then mashed in same pan, with the addition of butter, heavy cream, S&P and a little fresh nutmeg and cooked over low heat. Even my parsnip-hating sister loves them this way.
Oh, Julia also used the twice cooked parsnips to fill zucchini boats. Fabulous!

Sometimes ~ either Tabasco or Frank's or pepper flakes. Depends on how spicy the pepperoni is.

To me, "Corked" wine has a nasty, musty smell like a moldy basement. It's a very identifiable smell and you really don't want to even taste this wine. Send it back or save and take back to wine shop.

You do know that the Trader Joe's in Princeton is now open? It's right on Rt. 1 Northbound, sort of across from Whole Foods. I'll have to drive over from Bucks Cty, but that's easier than going to Jenkintown!

I like them roasted ~ see @bareneed above ~ and then sliced, cold, in a salad with good greens, nuts, blue or feta cheese and a good oil and vinegar dressing.
Pickled beets with hard boiled eggs were a spring/Easter tradition in my family. Still make this today...

Small piece of Marcella Hazen's lasagne with bechamela sauce and a small green salad ~ really hit the spot after two+ weeks in the hospital!

I try not to eat soft goat cheese any time, any where! It's a texture thing. Like firm goat cheese on water biscuits or almost any kind of plain cracker.

Pennsylvania ~ ice cream (Bassetts and PSU Creamery); all kinds of veggies; scrapple; my FM's Amish double-smoked, center cut bacon; good Italian hoagies and cheesesteaks; soft pretzels (with mustard); raw milk ~ and lots more, that I just can't think of now.

I really dislike tarragon and find that it's very often over used.
Love basil, rosemary, thyme, sage and well, all other herbs, I guess.
I grow most of my herbs (including mint) and use them a lot, in cooking and flower arrangements.

You do have to be careful to not use too much of anything in a dish. I once ruined a French style potato salad by adding way too much fresh sage.

Marcella Hazan's Lasagne with Bolognese Ragu and green salad with oil and balsamic dressing ~ made it yesterday.

@Editmom
LOL I used to put so much stuff (raisins, sugar, etc.) into the smallest bowl I could get away with and then shovel it down as quick as I could! This helped a lot with not tasting/feeling the slime and kept the gag reflex at bay until I was done..... Really ticked my dad off!
Oh, and milk went down the drain if I had enough time, before a parent came back into the kitchen (must remember to run water to wash drain stain away!)

It's going to be Thomas Keller's roasted chicken with mashed potatoes and a sliced tomato and cucumber salad with basil vinaigrette. And a nice rose'.

@bareneed ~ one of my best friends carries tea bags around with her. She is a dedicated tea drinker and most restaurants think Lipton tea is an acceptable substitute for real tea. It's a crappy brand and I don't know anyone who likes it; most think it gets bitter really fast.