Made the celery root gratin again, this time skipping the parsnips and using a bit of cheddar cheese on top instead of parmesan. Hazlenuts and everything else from the original recipe still in place. I defy anyone to think that this looks anything but delicious. It smells divine as well.
Clearly we are entering an era of celery root obsession. Also of gratin obsession, I suspect, as I'm feeling that it's time to start making Deborah Madison's superb leek and cabbage gratin again. Unfortunately the market had beautiful leeks but only very sad savoy cabbages, though, so it will have to wait for a bit.
Meanwhile, I bought a young coconut and now have no idea what I'm going to do with it. This goes with my having a weird attraction to messing about not with any kind of actual raw-foods diet but various odds and ends of the recipes that go with it, because they have a certain mud-pie appeal: dump a bunch of stuff into your food processor and whirr it all together like a mad scientist/eight-year-old kid. Then, if you are me, stop about halfway through and cook it.
For example, I wound up making a very nice piping hot corn pudding out of something that was originally intended to end its life as mock tortillas full of this and that kind of lovingly maintained raw enzymes or other. Anyway, I think if one were pursuing the Pure Food and Wine aesthetic, one would be supposed to turn the young coconut flesh into noodles or samosa wrappers or something. What I should actually do with it, who knows? Suggestions more than welcome.