Neeps and tatties—fun to say, even more fun to eat! This traditional Scottish recipe combines mashed taters (the “tatties”) and rutabaga (the “neeps”), giving you a lower-carb twist on the mainstream side dish you’re probably more familiar with. Often served alongside haggis, Scotland...
(Made painfully clear after a $2,000 overflowed-washing-machine-drainpipe-basement-flood, a three-grand-below-zero-February-furnace-replacement, and enough “little” fixes to nickel-and-dime me to death.) And how-I-oh-my-god-hated (more than haggis, ptomaine, or root canal work) ...