I love it! Another food thread. Yes, the cornbread thread was a classic.

A couple of notes:
--Buckeye isn't the same as Horse Chestnut (Aesculus hippocastanum, used to be called Hippocastenum stelleri). You'll find medicinal uses here (can't vouch for the site, it just came up in a Google search). This site says that, among other things, this tree gets its name because it used to be used as an herb to treat horses coughs. It's native to Asia.

--Brussels sprouts are in the mustard family (crucifere) along with Broccoli and cauliflower and cabbage. Good for you, especially helpful in warding off cancer. I've never thought much of sprouts one way or the other. These descriptions sound good, however. Hate Lima beans.

I grew up eating wonderful split pea soup, and my mother considered it a traditional delicacy from the Danish side of her family. I think the Andersens restaurants in California reference their Danish heritage. I like theirs, but it is a little thin. I make a good batch of soup--so thick that when it's cold in the fridge you can stand a spoon straight up in it and it will stay put. We used to take a batch in the cooler with us when we went camping in cold weather. It was wonderful reheated on the Coleman stove. You warmed your hands on the bowl, and split pea soup, like chicken pot pie, has special powers to hold heat a long time (this is a family observation only, but perhaps someone can offer corroboration?).

I use parsnips in stew, and love them, but I've never tried cooking them another way (they're sometimes hard to find down here in Texas). If you roast them, how do you serve them? What other recipes are out there for parsnips?

Did anyone ever tell us what "Bubble and Squeak" is?

This has me thinking of cold-weather favorites. Now if I could just get the kids to eat oatmeal with raisins in it. I guess I'm lucky they'll eat oatmeal, in this age of toaster pastry and dry cereal.

I'm going to stop and buy a couple of hamhocks and a package of split peas on my way home. Mmmm! Just what would hit the spot, split pea soup! I'll be home sewing for my Santee on Saturday, and can step into the kitchen every so often to see if it needs stirring. It's best cooked for a long time on low heat. And must have LOTS of garlic. . .

SRS