mt~ Cattywampus?!!! That's a new one for me, but I know what you mean!! I'm pretty good with my crazy, extra sharp Cutco knives, but that mandoline really got me good. I think I really will stick with sharp knives and all the blades of the Cuisinart because at least I can unplug it and keep it from attacking me!
The spiralizer makes cool ribbons and juliennes, too, but it doesn't cut anything very thin. I'm thinking that thin is what I want for my body, not so much for my veggies (!!) because when I dehydrate, the thin things get a little too crisp.
But it's all in the experimentation anyway, so enjoy the ride no matter what you do.
Parsnips rock! They are a little sweet, a little nutty, and I don't know if they'll spiralize, but you can shred them like carrots. You cannot go wrong with parsnips.
Are you using all organic veggies? I'm trying to but it sure gets expensive up here in Connecticut. Is it the same for all of you? I'd think that in California, organic might be more plentiful but here, you have to practically mortgage your house to buy a grocery cart full. Still, I feel like I'd rather eat less quantity and better quality if I can. What do you think?