fat free opinions on a food centric life
Sometimes when I’m at the market, I come across bags of brightly colored carrots — carrots in a deep burgundy and cheerful yellow nestled with the expected orange. Once in a while there are a few very pale yellow carrots in the mix as well, …
You thought I was gone, didn’t you? Gone as in not writing here any longer. Not posting recipes, or photos, or recording notes of what I’ve made. I’m sure someone somewhere has deemed such negligence to be a blogging foul and most likely written …
I can’t remember the first time I had carrot cake, but I’m sure it wasn’t until I was well into my adult years. It’s strange now that I think about it because my mother used to make a mean carrot salad. The basic ingredients aren’t all that different except for the mayonnaise she’d dollop in the huge bowl of grated carrots and raisins before stirring in some sugar, and I’ll bet I can find more than one recipe for carrot cake that calls for mayo, too. Mind you, this would be much to the complete horror of my husband who steers clear of anything that suggests mayo is an ingredient.
I’ve always been someone who enjoys a great salad, so it should be no surprise that I’ve become quite comfortable working my way through Mark Bittman’s 101 Simple Salads for the Season. The 12-page print out is showing signs of wear with jottings of …