Another look at kohlrabi

Some time ago I posted this entry on kohlrabi greens, which has steadily become one of my more popular posts for whatever reason. It could well be a general unfamiliarity with kohlrabi or just the time of year, but in any event, am glad the post has gained the interest it has!

Today, somewhat at a loss for what to do with one kohlrabi I had around — no leaves in this case — I found this recipe, which while basic is precisely what I wanted. I had to do some substitutions, though — no parsley or savory around, so some dried tarragon and a couple of spice blends did the trick, and very nicely at that.

—

1 lb Kohlrabi; peeled and cubed
.. (2 1/2 cups)
1 tb Butter
2 ts Dijon mustard
1 tb Snipped fresh parsley
1/2 ts Dried savory; crushed

Cook kohlrabi, covered, in enough boiling water to
cover in a medium saucepan for about 10 minutes or
till crisp tender. Drain well. Add the remaining
ingredients. Cook and stir over low heat till
kohlrabi is coated.

How not to begin an article about murder

A writer like myself calling out another writer for their work is always a step fraught with peril, but such is life. This said, when I read the opening of this piece, the second of two parts about a troubled man who killed two Appalachian Trial hikers in 1981 and almost did the same with two more earlier this year, I wondered if someone was playing a joke on me:

All manner of animals feast in the deep woods along this lovely stretch of mountains. There are bear and deer. Poisonous snakes and fish shimmering in the creeks. Dreams are hatched beside campfires and the stars seem almost close enough to grasp.

But sometimes, man feasts here as well.

And the killer was hungry.

The way the story goes this juuuuuuuust scrapes by in context, if you squint a lot. But as an opener, well, no.

A friend, upon reading this, privately opined this felt the opening of a pretentious clothing catalog, plus death. This led me to wonder exactly how it would all be comfort-rated.