Candied ginger-lime carrots
Alcoholic beverages
I love carrots. Each season, I grow a full packet of Kaleidoscope, Rainbow and Nantes--that's about 3,000 carrots. About half are given away to the kids I don't live with, other relatives, a few neighbors and the food bank. The rest are mine, all mine, to serve raw, boiled, steamed, stir-fried, roasted, by themselves or in soup, stew, spaghetti sauce, slaw, or cake . . .we eat something with carrots at least every other day. When my kids were really young, they'd eat carrots any and every day. . .as long as they were raw. To get them to eat cooked carrots, I did what Mary Poppins told me to do: I added a spoonful of sugar. Sometimes it'd be brown sugar, but most often I'd add maple syrup or honey and a pinch of salt and a pat of butter. And then the kids got bigger and their palates bloomed, and before I knew it, they were eating cooked carrots without sugar. Every now and again, someone will ask for candied carrots, and I'm happy to oblige. - betteirene
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