A Troutbirder Rant

Rant - to talk in a noisy, excited, or declamatory manner. 2. : to scold vehemently. transitive verb. : to utter in a bombastic declamatory fashion.
After three years of blogging I’ve decided to step over the line. The ranting line that is....
Far too many bloggers, especially those of a political nature and the male gender, regularly live there. My own passion though is of a more vegetable nature. It seems as a child I was born to be prejudiced against certain types. Cooked cabbage, broccoli, Brussel sprouts, cooked carrots, canned peas, and rutabagas. I eventually outgrow all those dislikes except for one. The later.
My mom loved to cook with rutabagas. God alone knows why. I’ve often thought that the smell of cooking rutabagas could overpower anything, even an enemy. I’m surprised the army never adapted them for battlefield use.
Mom regularly added the hated ingredient to her vegetable beef soup. The corker though was the Sunday roast beef dinner we had after church. A fine dinner it was with carrots, potatoes and onions added to the roast. The rutabagas killed it all though with the taste and odor lingering on for hours.
The memory of all this has unfortunately lingered on into my so called golden years besmirching my reputation for open mindedness. Take our recent fine dinner with Mr. And Mrs. Science. Somehow, and I don’t know how it happened, the subject of the hated vegetable came up. I proceeded to launch into what Mrs. T calls "his predictable ten minute tirade." It was then that our gracious hostess finally blurted out "but we love rutabagas." And proceeded to point out that their neighbors grew them by the ton and gifted them with a 50 pound bag each year. Thereupon, I was informed that many fine and discerning gourmets love the root. Oh my. In another example, my wife’s best friend has often carefully boxed and wrapped one for my birthday. The word has gotten around.....

For the uninitiated who remain unconvinced, in the public interest, I submit the following:-

Lemon Carrots and Rutabagas
Ingredients
4 medium carrots, cut into 3 inch julienne strips
2 cups rutabaga, peeled and cut into 3 inch julienne strips
1/2 cup water
2 tablespoons butter or stick margarine
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dill weed
Directions
In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.