The other day I received this cute apron from Hat Chick and had to run right into the kitchen and whip-up something special.
Not really. I just don’t get THAT excited about cooking.
Isn’t this apron darling? It even has a large front pocket hand-crafted by Hat Chick herself. Thank you Hat Chick!
Today I should be answering one of your many questions, but I am giving you a recipe instead. Sorry. I haven’t forgotten about the questions. I just feel like feeding you carrots today.
Sugar Glazed Carrots
1 Tbs. Butter
2 Tbs. Brown Sugar
1 Tbs. Honey
1/4 tsp. Vanilla extract
1 pinch Salt
Peel carrots, chunk and cook until soft, but don’t let them get mushy. I hate mushy!
Melt butter in pan. Add brown sugar and honey.
You’ll notice that I forgot to melt the butter first. Just ignore my pictures. Do as I say, not as I do!
I want you to know that I created this recipe from my vast knowledge of flavors, textures, and colors. It’s a culinary wonder.
You should be scared.
Your mixture will look slightly different because you would have followed my directions and added the butter first. You’re a smart crowd. I know you won’t forget the butter.
After all, fat is the most important ingredient in any recipe.
Ok, add a pinch of salt.
Cook your syrupy mixture until the sugar is all melted and it becomes nice and dark.
Drain your carrots and add them to the pan. Toss till all carrots are covered with syrup and increase heat to burn off any excess moisture. Cook until carrots are fully glazed.
Walla! Carrots that actually taste good. They probably have no nutritional value left, but hey, you can tell mom that you ate your vegetables.
No pictures of the finished product. I know, I disappoint.
I just got carried away cooking these bad boys.
Bring on the meat!
Have you heard that there is a balsamic vinegar thief on the loose? Hide your lettuce and cucumbers, because authorities aren’t sure if he’s collected all fixings for a salad yet. http://news.yahoo.com/s/ap/20090226/ap_on_fe_st/odd_balsamic_bandit;_ylt=Aq8P8J0hUX_lsPr9r59ZO4p34T0D