I've been cooking stuff that's colorful like Peruvian potato, maroon carrot, etcetera.
'cept often my colorful veggies either fade or their core is what a veggie usually is- like my carrots- they were orange when i sliced them. only 'bout 1/5 of them was maroon. these colorful veggies- i cook them because they contrast while plating, & also because they seem healthier.
is their nutrition value noteworthily more than regular items.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-