Steamed Carrots with Mint and an Award- In Honor of Sher
Sher of “What Did You Eat” passed away on the 20th.
I see that she even commented on this award that very day.
I will delete posts after this to put this one back at top until after the weekend. I am grieved.
Here is a memorial on Sher from her good friend Glenna, please read it.
Sher will be greatly missed by many.
Goodbye My Friend Sher – by Glenna Muse
The original post
First a local meal and then an award.
Everyone should have heard of One Local Summer. The challenge is to eat one meal within a 100 mile radius every week with the exception of oil, salt and pepper, and spices.
I have not officially participated, I don’t wish to feel I have to ( trying to avoid a bondage situation in my mind) but want to eat local . I have been trying to have many local meals each week and this is one of them.
Local strip steak grilled with Copycat Montreal Seasoning RECIPE LINK – The only non-local items are the salt, pepper, and fennel seed in the seasoning. ( I still have never attempted to grow fennel but hope to try by next year)
Roasted New potatoes – Only non-local items are salt, pepper, and olive oil spray.
Garden salad – non-local items were vinegar and oil, salt and pepper and a bit of cheese.
Steamed Carrots with Mint – The only non-local items are butter, salt, and pepper
The steamed carrots recipe came from Live Earth Farms Newsletters LINK.
This is one newsletter I try to read religiously and is full of just good down to earth recipes.
I must get the link on my link list as I have been visiting for a couple of years now. When I had dial-up I wanted to keep the link a secret, because I didn’t want too much traffic to make the link hard for me to access!
Steamed Carrots with Mint
4 large fresh mint sprigs plus 1 tbsp. chopped
1 lb carrots — peeled, and if
small, left whole [even with a bit of
green tops attached!]. Otherwise, cut
them into smallish segments or coins
1 tbsp. butter — room temp.
Fleur de sel [if you have it] or a nice
coarse kosher salt or sea salt
Carrots are gently infused with a sweet, minty flavor.
Place mint sprigs in bottom of saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to a bowl; toss with butter and chopped mint. Sprinkle with salt and pepper and serve.
And a YUM-Yum Blog Award !
I was also awarded this wonderful YUMYUM award by Natashya of Living In The Kitchen With Puppies. Isn’t that cool? Now I am suppose to award it to 5 other bloggers.
Scott at Sugar and Lard
I love reading Sugar and Lard because Scott makes me laugh while still providing great ideas and recipes, especially barbeque.
Gattina at Kitchen Unplugged
Kitchen Unplugged never fails to make my mouth water and Gattinas photos are out of this world.
Ali at Henbogle
Henbogle makes me go YUM just looking at Ali’s garden let alone the wonderful food.
Sher at What Did You Eat
What Did You Eat was one of the first food blogs I ever began reading, and Sher never fails to come up with new and great recipes and photos.
JMom at Cooked From The Heart
I lost track of Cooked from the Heart for a while as my slow dial up bogged further and further into dark abbess, but since I have upgraded to highspeed I loved finding JMom again and the wonderful down home recipes, as that is exactly what I love.