Quinoa milk pudding

In an effort to assuage my annoyance at the higher taxes I'll soon be paying, I made Aran's marvelous quinoa rice pudding (using the same recipe, but omitting the heavy cream and using a 2% milk rather than whole). I don't know if I necessary love the taste of quinoa, though I don't mind it, but on the plus side it makes the process of eating dessert seem virtuous when it is not.

In other news, I have to confess to being a little put out by celery root, which I tried to roast this weekend with our Thomas Keller style* prime beef. Roasted, it developed a tough, unappetizing skin, although the softer insides were delicious - a little like mild ouzo scented horseradish injected into a potato.

* Keller's roast beef recipe has the virtue of being ludicrously easy. Toast the fat until slightly brown with a torch (or, like me, just pan fry only the fat side until brown) and then roast in the oven at 275 F until the meat is rare. Rest and slice.