“BIG C

little c

What begins with C?”

– Dr. Seuss’s ABC

In this case, Dr. Seuss and I don’t come to the same conclusion.  He was perhaps a little more creative with his camel on the ceiling, but my first thought was CHOCOLATE.  I have, however, already had my climactic moment with chocolate this week thanks to an NPR article.   It seems almost cavalier to encroach again upon its crave-worthy blessedness.   Instead I will bloviate on carrots.

Two things:  first, that well-intentioned maxim our mothers taught us about eating carrots to improve our vision has been proven false.  One has only to check out my thick glasses to confirm this fact. (I ate my carrots!  Honest!)  Secondly, if my husband and I are any example, the way you approach carrots says a lot about your relationship.  In our case, opposites most certainly attract.

In my appetizer-less, meat and potato family, savory ruled supreme.  Take for example the often mistaken-for-a-vegetable grain (and fellow C-word), corn.  Rather than canning the corn we grew, my mother cut it from the cob, stirred in half and half and butter and baked it before freezing it.  I still remember the summer she got the recipe from a fellow ranch wife.  Copacetic!

In my husband’s family, all vegetables received a healthy baptism by sugar.  We have had to compromise, which to be honest, usually means that my husband has to doctor up his own veggies.  With one recipe; however, I have succumbed.  That it includes bourbon may help its case. I think I’ll make these for Easter to go along with the chocolate bunnies.   That ought to ensure a good sugar coma.

Bourbon Carrots

3 cups water

1/2 tsp salt

2 Tbsp bourbon

1 1/2 lbs baby carrots

2 Tbsp butter

1 Tbsp granulated sugar

3 Tbsp brown sugar

Chopped parsley for garnish

Bring water to boil in a 3 quart pan.  Add carrots, granulated sugar and salt.  Return to a boil and cook 5 minutes or until carrots are tender.   In a large skillet, melt butter and brown sugar over medium-high heat.  Stir in drained carrots and cook, stirring occasionally, 2-3 minutes or until well-coated.  Add bourbon.  Cook and stir 3 more minutes.  Remove from heat and transfer to serving dish.  Garnish with parsley.