Blogging has gone on hold because baking and puddings have gone on hold. This seems to be the season when all weight loss resolves are played out and it seems unkind to introduce a regular supply of cake and biscuits into the lives of those struggling with the battle between determination and desire - and plagued by a sweet tooth.
Instead I have been making vegetable soups, and Morrocan chicken tajines, and trying to find interesting ways to eat salsify, celeriac and parsnips (with which my veg garden abounds this year).
Parsnip patties perhaps - parsnips peeled, steamed and pureed (or mashed it you prefer texture as I do) with some egg to bind it and some salt, pepper and curry powder (or fresh grated ginger), formed into patties and shallow fried in light oil.....
Personally I prefer my parsnips coated in oil then baked in the oven for a nice brown caramelized outer layer over sweet soft parsnipy centre.