The day before May Day snow
When the kids were little we made home-made paper baskets and filled them with flowers for the neighbors on May Day. They nervously hung them on the neighbors door, rang the doorbell and ran for their lives into the house. They loved peeking out the windows to see surprised neighbors open thier doors to flowers. Some probably hadn't received flowers in years.
But Mother Nature has been in a really bad mood lately, slightly akin to my PMS fits of rage. Even so, I was surprised to wake up to snow the day before May Day, when I had had visions of expanding my garden beds just the day before.
My seedlings are ready for warm sunny days and slightly cool evenings to harden off and my health coach has told me to eat more fruits and vegetables. During growing season I have no trouble getting enough veggies, but winter and early spring have me craving the likes of chocolate pudding cake.
In an effort to get those vegetables into my diet I have been trying new recipes. My Cooks Country Cookbook has an excellent recipe for Glazed Roasted Carrots.
These were excellent, helped me to fulfill the veggie quota for the day and added a little old fashioned sweetness to our barbequed chicken and wild rice dinner.
"I have been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts I should be hanging from a charm bracelet."
GLAZED ROASTED CARROTS
1 1/2 pounds medium carrots, peeled and cut into 2 by 1/2 inch pieces
2 tablespoons unsalted butter
1 tablespoon dark brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Adjust oven rack to the middle position and heat the oven to 475 degrees. Heat a rimmed baking sheet covered with foil in the oven for 10 minutes.
Toss the carrots, melted butter, sugar and salt and pepper in a medium bowl until thoroughly combined. Remove the pan from the oven and place the carrots in a single layer on the hot baking sheet. Roast until the carrots are beginning to brown on the bottom, about 15 minutes.
Remove the pan from the oven, toss the carrots, and continue to roast until they are tender and deep amber in color, about 3 minutes. Serve.