These better be good & spicey. Spring is here (almost). I mean it is technically spring, but I am still wearing my dumb coat, so no, it’s not here. And, I am a curmudgeon unless it’s t-shirt weather.
Anyhow, trying to shake those winter blues and get back to doing it MYSELF! The 3-4-5-6 months it’s been wet and chilly, then cold, then wet and cold, then just cold and now still chilly, have been a blur and I got lazy about reading those labels neurotically, but dammit, I am tired of HFCS, MSG, too much sodium, BHT, BHA, red #40, whatever the blue one is, GMOs, the government saying is all okay “EAT IT EAT IT,” idiocracy the movie becoming reality. WHY DO MY PICKLES HAVE RED AND BLUE DYE IN THEM??? The FDA can go suck on an egg, a rotten salmonella tainted one pickled in their high quality ADHD diabetes specialty juice.
But I digress, I found this lovely recipe on Punk Domestics and I had way too many carrots still left over and STILL good in my fridge from my CSA winter share. What to do? What to do? The same thing you do when you have too many of any vegetable! PICKLE THEM! BAKE THEM! MASH THEM! PUREE THEM! FREEZE THEM! (and say that all with in cookie monster’s voice to really get the whole feel) …just don’t let any of it go to waste.
And, on a side note, if you have never visited the Punk Domestics site, I encourage it. You can find just about how to make anything you want on there and a few different recipes at that, and the homepage seems to always have seasonally appropriate ideas. Between the Smitten Kitchen site and this one, you are set should you choose to make yourself wiser in the kitchen and healthier (even if it is a recipe for infused gin and homemade tonic).