Blood from a Turnip

"We've squeezed as much blood from this turnip
as we're ever gonna get."
And with that, my tax guy handed me a pile of forms and a big, fat bill and sent me on my way.
Each year, it's the same old story. I show up with a stack of receipts 12 inches thick and then the battle begins. The only time it's physically painful to be a freelancer is when it's time to pay the piper. If it were up to me, I'd write off everything as a business expense. Including the bike I peddle to the Fed Ex box.
Bill, the tax man, is a turnip lover. (Yet another reason to distrust him.) Turnips are a love 'em or hate 'em vegetable. Mom forced me to eat them as a child and I loathe them to this very day.
That's because she made me eat the wrong part.

Tubbed, rubbed and scrubbed. Isn't she a beauty?

Turnip roots have a radish-like texture, slightly peppery. Not my cup o' tea. But the above-ground leaves, the turnip greens, are super tasty! They're also loaded with vitamins A and K, important ones if you're searching for that proverbial fountain of youth.
Turnip greens make a delightful hot salad. Immerse the greens in boiling water for just a few seconds. Pat dry. Saute oil, bacon, onion, red pepper, add it to the greens, and voila! A healthy side dish that would have Bill, the tax man, grinning from ear to ear.
Hmmm... If I blog about them shouldn't I be allowed to write off the grocery bill as a tax deduction?