Every Monday, I think, "I need to get back to blogging." And then I don't. :(
As you probably saw with the last post, I lost my mama and have been dealing with that the last two months, which is part of the reason I've been away. Just as things started to settle back down, I got a new job! I start Monday as the Associate Director of the Academic Success Center! So I figured I might as well dive in; otherwise, I will be waiting forever for things to get back to normal.
Speaking of normal--or rather, the abnormal--I've been rubbish about cooking lately. I haven't been too interested, very little sounds good, and/or I'm too exhausted by the time I get home. (I've been working until 6 for weeks now to make up for time I missed.
But, by George (the Duchess's baby!), I'm getting back to it this week. Last night, we did veggies, and I made these braised carrots because my usual glazed carrots recipe was too much work. I was too lazy/tired to pull out my fancy camera, so iPhone will have to do.
1 lb. baby carrots
1/2 cup water
2 Tbsp. brown sugar
1/2 tsp. salt
1.5 Tbsp. butter
1 Tbsp. parsley
-Place carrots in the bottom of large skillet (so none are stacked on top of each other).
-Add water, sugar, salt, and butter. Bring to a strong simmer and let cook for 15-25 minutes (depending on how thick your baby carrots are).
-Once the carrots are tender and most of the liquid has evaporated, remove from heat, pepper and stir in parsley! Easy peasy!