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
fresh mint
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

undated clipping
serves 4

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.


12 Comments (+add yours?)

  1. kevin
    Jul 17, 2008 @ 13:28:31

    Try adding a splash of lemon juice to those carrots.


  2. Sue
    Jul 17, 2008 @ 15:04:41

    Yes Kevin I bet that would be very good! Thanks.


  3. Sue
    Jul 17, 2008 @ 15:08:35

    Of course kevin, if I added lemon it wouldn’t be local. I might could add a bit of lemon balm which has a sort of lemony- mint flavor!


  4. cookinpanda
    Jul 17, 2008 @ 22:02:47

    This is quite simple and lovely. And your photos are delicious!


  5. coffeepot
    Jul 17, 2008 @ 22:08:42

    thank you cookinpanda


  6. sher
    Jul 20, 2008 @ 04:47:06

    Oh, I’m so happy to get that Yum Yum Blog award! Thank you so much. It invigorated my anemic heart! :):)

    And my goodness those are beautiful pictures of carrots you have there. The colors are so authentic, I want to reach out and grab one of those beauties.

    Thanks again.


  7. Sue
    Jul 20, 2008 @ 08:03:12

    Thanks Sher and have a great day.


  8. Scott
    Jul 21, 2008 @ 21:29:44

    Thank you for the award, Sue. I’ve been busy this summer and thus not very productive in the blog department, but you’ve inspired me to work a little harder at it. Thanks for being such a faithful reader!


  9. coffeepot
    Jul 22, 2008 @ 01:35:39

    Thank you Scott.


  10. katie
    Jul 26, 2008 @ 15:54:22

    There is a saying: In the US 100 years is a long time. In Europe 100 miles is a long distance.
    I think it’s easy to ‘eat local’ here.
    Those are some gorgeous carrots!


  11. Noor
    Aug 05, 2008 @ 13:50:24

    I made the yum yum blog award just a few months to see where all she would end up and you would not believe the amazing food blogs she has ended up on. I have had so much fun seeing all of this and learning about more blogs and recipes along the way.

    You deserve it!

    Noor from Ya Salam Cooking


  12. Sue (coffeepot)
    Aug 05, 2008 @ 13:52:10

    Thank You Noor!


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