The Autumn Equinox and Jicama

“You expected to be sad in the fall. Part of you died each year when the leaves fell from the trees and their branches were bare against the wind and the cold, wintery light. But you knew there would always be the spring, as you knew the river would flow again after it was frozen. When the cold rains kept on and killed the spring, it was as though a young person died for no reason.”
― Ernest Hemingway, A Moveable Feast

Fall Colors University of Texas at Dallas Richardson, Texas (click to enlarge)

Today is the Autumn Equinox – the two halves of the diurnal course, light and dark, day and night, are exactly equal. By coincidence, here in North Texas, it as the day the summer broke. The killer humid heat gave way to a breezy, relatively cool, and mostly non-toxic day.

I celebrated by sitting at a windowless desk for ten hours, answering emails.

Then, wanting to live life to the fullest, I stopped at a local Hispanic grocery store on the way home from work to buy three pounds of Jicama. Since my medical emergency in New Orleans two years ago I have been eating as few carbohydrates as I can. One thing I miss are French Fries – or at least French Fry like food items. Potatoes, pasta, bread, rice… that sort of thing, the sort of thing that makes life worth living – are forever gone from my existence. The best I can do is to find substitutes.

A Youtube Video listed five food items to try. One was Jicama – which I’ve eaten off and on over the years – usually as a pickled salad item.

I found some other recipes to make sort of spicy baked fries out of Jicama – which I think I’ll try.

Wish me luck.

4 responses to “The Autumn Equinox and Jicama

  1. I don’t think I’ve ever had jicama, but one thing I finally tried and found better than tolerable were the various veggie ‘pastas’ — long strings of zucchini, butternut squash, and such. Topped with a nice sauce, they can be quite good.

  2. I have a spiral slicer and have made veggie strings before. Actually, what I like best are the zero-calorie zero-carb shiratake noodles he mentions in the video. They have this weird texture, but I dry-roast them in a pan and that helps.

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