8.23.2014 | TI8

SATURDAY I ATE

Breakfast: Eliza invented chocolate nib waffles. Let the world pause to write this day down in the annuls, ’cause they were damn good.

LunchTaco bar at friend’s wedding reception

Afternoon snack:  Cake, brownies, and cookies at same

Dinner:  Ahi, along with salad, avocado, egg, beans, bread.

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Dessert: Princess cake.

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8.22.2014 | TI8

FRIDAY I ATE

Breakfast: Grapenuts, Cranberry juice, fresh strawberries

Lunch:  Peanut butter and jelly sandwich

Afternoon snack: Ho ho ho! I brought in the experimental peppermint patty tart. Through a heroic effort, I kept secret until 1:30. And there was much rejoicing. There was also a bunch of dark chocolate that other people had busted out to make up for their disappointment.

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Dinner:  Pasta with fresh tomatoes and basil

Dessert: None. Can you believe that shit?

7.31.2014 | TI8

THURSDAY I ATE

Breakfast: Grapenuts with cranberry juice and fresh strawberries

Morning Snack: Some sort of chocolate-currant roll thing. In a conference all day, I needed it.

LunchTurkey sandwich. Oh yeah, and a ham sandwich. Conference, again.

Afternoon snack:  Chocolate chip cookies. Are all day conferences great, or what?

Dinner:  Gorgonzolla zucchini pancakes. Soon to be on Flourarrangements

Dessert: Chocolate whiskey bundt cake

chocolate whiskey bundt cake

7.30.2014 | TI8

WEDNESDAY I ATE

Breakfast: Grapenuts with cranberry juice and fresh strawberries

LunchChicken guacamole sandwich

Afternoon snack:  Chocolate. We’ve been good around work at not buying candy, but some days, you just need some

Dinner:  Gorgonzolla zucchini pancakes. The garden is full of zucchini; time to get creative. (modified from Joy of Cooking)

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Dessert: Chocolate whiskey bundt cake

7.29.2014 | TI8

TUESDAY I ATE

Breakfast: Grapenuts with cranberry juice and fresh strawberries

LunchPork chili verde burrito from Burrito Express

Dinner:  Salad (from the garden) and an artichoke

Dessert: ice cream and some of this hot fudge I just found in the fridge

Glazed Carrots

When I looked for some kind of vegetable to serve with our leftover pork the other day, all I found was a bag of carrots. I don’t usually think about cooking carrots, but since I didn’t have anything else, they had to do.  I wanted to make something fast and easy, so I reached for Cook’s Illustrated Quick Recipe Cookbook.   To my delight, this recipe produces tender carrots with a sweet, bright flavor.  I used yellow, orange and red carrots, so they looked impressive as well.

I now see carrots in a new light.  Of course I’ll be making glazed carrots again soon, but now I’m on a mission to find new ways to prepare carrots.  Please share your favorite recipes.