Did you think I forgot about you?? I've been busy with a capital B. Hopefully, things will be slowing down a bit. I saw this nifty video about how to quickly Julienne vegetables. I gave it a whirl. One of the key things that you need is a mandolin (the cutting sort not the instrument sort). Slice the vegetable to 1/8" thickness. Like so: Next stack 'em up: Then slice into strips: After a short time, you have this: Pretty neat huh? Until the Sous Chef pointed out that I have a Julienne setting on my mandolin. Whomp whomp!