As I stood in my kitchen cutting up carrots for supper tonight my mind began to remember something my mother in law once mentioned. To be honest at the time when she said it, I thought to myself, no way. But come to find out she was right and I never have bought another bag of mini carrots again.
See she mentioned that the regular long carrots you must peel and cut the ends off of taste better. That they have more flavor. So after this moment in life I bought some and most certainly she was correct. They do have more flavor and they are better! To my sweet surprise, preparing the carrots actually bring me some time to ponder while looking out my kitchen window. To stop and calm down, to take in all that is around me.
Although we live pretty close to my husband’s parents, I don’t see them every day. We live our life and they live theirs so to speak. Near but not on top of one another! Just as it should be! As I was writing this post I realized that I do not have a photo of my mother in law and me alone. I need to rectify that in the near future I think!
There are few things I have picked up in the twelve years of being around her. To cook my roast in a cast iron skillet, not drenching in water makes it quite tasty. A sheet cake on the kitchen counter should be a weekly occurrence (I haven’t mastered this on a weekly basis yet!) How simple gifts can mean as much as a large one and that no one can make chicken and noodles like her. And last but not least, eating butter on your crackers is a necessity when eating soup.
I can only hope when I am her age I have as much wisdom and calmness and love for my family as she does. She has raised four really great men, and I am lucky to call her my mother in law.
Here is that recipe I promised. I love that it’s simple and it comes from our church cookbook to boot!
Thanks for stopping by!
Cooked Carrots Recipe by C. B.
2 lbs. fresh baby carrots (I cut & chop mine) 1 Tbls. sugar
1 tsp. salt 2 T. butter
Rinse carrots if buying mini in bag. Be sure to peel and chop 2 lbs of carrots if you use the regular ones. Pour enough water in pan to just cover the top of the carrots. Cover carrots and bring to a boil over medium heat. Turn heat to low and simmer about 30 minutes until tender when pierced with a fork. Pour 1/2 – 3/4 of the water off carrots and add salt, sugar, and butter.