It dawned on me today - that if carrots were money, we'd be rich. Three long rows of yellow carrots that are nearly ready to burst out of the ground, wait just outside my kitchen window - and while I've been patient with these seeds-turned - gems, they now rest so patiently for me to make something with them.
I gathered the first large bundle of carrots last night, alongside my new favorite pals (three baby rabbits). While I rinsed them of the dark earthy soil, I began to plan a meal in my head. Roasting them came to mind...then quickly I second guessed myself.
"Is that special enough for these carrots? There must be something more I can do with these precious carrots. After all, this will be the kickoff recipe to our abundant harvest!"
My brother Brad and his wife Cynthia brought a giant bag of tree-ripened, sweet prune plums from their place in Hood River, Oregon down to Los Angeles recently.
On cold days nothing gives me more comfort than hot soup. The flavor combination that I find most comforting in soups is sweet and savory. It's an ideal pairing in many foods that have come to represent autumn. Certain vegetables like sweet potatoes and squashes are all made more flavorful with a touch of sweet, be it from sugar or other sweeteners such as honey or molasses.
While apples are rolling in – out of Georgia’s orchards in lieu of peaches, this fizzy drink makes for a cool refreshment on an Indian summer day. After the first frost of autumn, our Southern climate often experiences warm days reminiscent of summertime before the onset of winter proper.
If you consider yourself "pie crust challenged", this recipe is your new best friend. I first saw this pie over at Lisa's blog and I knew I had to give it a try, it looked delicious.