Penchalapadu's Poetic Potatoes

Oh its spicy, and fun:

Boil six big old potatoes, till cooked, but not too long.  
Peel and cut and chunk them -- hard to do this wrong.
Now heat your fave  oil in a big whatever pot, 
In go seeds o' black mustard 'n cumin  ... COOK until they pop! 

Chop your onions quickly, two cups or so will do.
Cook them in the oil, till they're soft through and through. 
Turmeric &  garlic & ginger, a teaspoonful of each.
Cook a bit and add potatoes -- yes! the finale's within your reach. 
 
A little red chili and black pepper to excite that yellow pot,
Garam masala, curry powder -- a tad of whatev' you've got.  
Finish with some salt--just enough to make tastes zing, .

Stir it up and cook on low till the bottom fries and sings.
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-- So sayeth the recipe giver:  Paul Penchalapadu

Rutabagas 'n Turnip Heaven

Rutabagas are those suspiciously huge 'turnips' near the little turnips.
Rutabagas are also called swedes or yellow turnips.
Inside they are pale yellow and hard, while turnips are white and softer.
Rutabaga cook up sweet, and deep orange yellow.

These little turnips were pretty good too.

This year I am going to cook up a Westport turnip which they say is something special.