On Monday we had our choir party, which was an incredible amount of fun. (Who knew?) I was in charge of bringing a veggie tray for 40 children and their parents. I brought enough tomatoes, carrots, celery, cucumbers, and mushrooms to feed the entire choir, even though I knew that was aggressive. Like my mother before me, I’m compelled by Italian forces to provide enough food for everyone to have seconds. I bought six pounds of carrots alone, all the while knowing no child has ever crumpled to the ground wailing thanks to a limp crudités platter.
The next day, the boys ate sliced veggies for snack and with their lunch. Then, when the Mister came home from work as I was walking out to run errands for Mikey’s birthday party on Saturday, I asked him to give them more of the same with some Mac & Cheese from the cupboard for dinner.
“Mikey will eat the tomatoes and the cucumbers. Nicholas will eat the carrots and the celery. Neither one of them will touch the mushrooms.”
I left before I remembered to tell him about the vat of Ranch dressing in the refrigerator, also from the choir party.
I came home a couple of hours later and made myself a dinner with mushrooms that I ate standing in the kitchen. As I cleaned up, I noticed a paper plate in the trash with perfectly diced raw carrots and celery. Cute, though I’ll bet the effort was lost on Nicholas. He’s used to eating them thickly sliced at best. If I’m not in a rush, I’ll slap the carrots and celery against my thigh to knock the dirt off before I toss them to him like a stabled horse.
But we’ll keep that between us.
The proper technique for washing fruits and vegetables is one determined by mothers or primary caretakers, and any deviation from the technique falls under Do As I Say, Not As I Do (DAIS|NAID). The concept of DAIS|NAID is simple. We, the ones around our children most, set the precedent. If we use fruit and vegetable spray on the produce, so shall everyone else. If we fail to use fruit and vegetable spray to wash the produce despite stating the rule as otherwise, rest assured our reason for doing so is beyond reproach. Also, it’s a reason “everyone else” is unlikely to experience so, therefore, they shall use the fruit and vegetable spray.
I reminded everyone of DAIS|NAIS after finding mud all over our freshly washed slipcovers on Sunday. My ruling was swift and exacting.
“The rule! Why am I the only one who remembers the rule?! The dogs go outside when we leave the house!”
The Mister made a tactical error by pointing out the obvious. “Wait a minute. Since when is this a rule? Just the other day I came home and you were gone with the boys. The dogs were inside.”
It’s like he’s the new guy or something.
We did a quick review of the DAIS|NAID and were back to rights in no time.
What does this have to do with carrots roasted in an oven and tossed with dill? Absolutely nothing. I realized as I wrote this post that this is the one week I didn’t take dozens of pictures of carrots. I make it a point to take pictures of carrots, usually on Wednesdays, because I never know when I’m going to feel the call to write about trumpet-shaped root vegetables. This picture is an outtake for a recipe post from last year, when I was clearly more prepared.
I re-posted the recipe for your convenience, and for mine. I still have 3 pounds of carrots in the refrigerator.
Sweet Roasted Carrots with Dill
2 pounds carrots, washed and sliced uniformly in halves and quarters
2-3 tablespoons of coconut oil
1-2 teaspoons good quality salt (I use Real Salt)
1-2 tablespoons of fresh or freeze-dried dill (dried works well, too, but you may need less)
Preheat oven to 400°
Slice carrots so that they are all the same size, either in halves or quarters. They should be the size of thick cut steak fries. Keep them long–they’ll shrink as you cook them. Place them in a shallow roasting pan or sheet pan and toss to coat with coconut oil and salt. The carrots should sit in 1 layer.
Roast in the oven for 20 minutes, or until carrots are golden brown and tender. They will not get crispy.
Remove from the oven and sprinkle with dill. Toss to coat. Serve.