Water was trickling as I took the trash out this evening. But it was not raining.
It was leaking out from underneath the vinyl siding, one story directly below the upstairs toilet. It was also drip, drip, dripping on the basement floor near the big fat black toilet pipe.
I’m no Holmes on Homes, but I’m thinking we’ve got a problem with the plumbing.
Well, boo. Time to call the insurance company. In the meantime, I’m sulking, sucking my thumb, and reading my friend Dwija’s archives (because it could be worse – our house could be insulated with beehive).
….is how I feel right now about being a homeowner. Ostrich, head, sand, LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA.
So let’s not think about the house right now. Happy thoughts, happy thoughts, haaaaaa-pp-ieeeeee thoughts. Let’s talk about carrots. Carrots are happy, right? Good for the eyes, good for the wallet, so common they’re underrated.
Don’t worry, I’m going somewhere with this. Not just stream-of-unedited-consciousness.
Having just moved and trying to figure out how to keep house again, but this time with a two-year-old, plus having a house under construction and all our books and half our junk still (still!) packed up (*cough* *cough* *contractor* *fix office floors* *cough*), I’ve been skimping on the cooking goodness. Shooting from the hip, we might say. And shooting from the hip means that The Boy has been served up a steady diet of chicken nuggets, Easy Mac ‘n’ Cheese, and grilled cheese sandwiches – paired with plentiful helpings of green peas! – these past six weeks.
Today’s nap time was devoted to menu planning, as my dependence on Kraft products cannot continue. Our food budget has run wild from my culinary flailing about, I’ve broken my all-important Endo Diet (gluten-free, dairy-free, sugar-free, soy-free, and, for me, nut-free) far too many times, and our child may die of scurvy or rickets or both.
But thanks to Carrot Fries, today’s Internet discovery, I will no longer stay up late at night fretting over my son’s potentially dilapidated health. This recipe is so simple that I’m certain no one actually owns the rights to it.
Carrots, sliced like thin French Fries (or in wide rounds, if you prefer)
Heat the oven to 425. Slice the carrots. Coat with light amount of olive oil, stirring gently to coat evenly. Sprinkle with salt. Place on cookie sheet so that the carrots are not touching one another. Roast for 15-25 minutes, depending on thickness of carrots and desired crispness. Optional: serve with ketchup (Ben’s favorite food group).
Here’s how ours looked:
Appropriate presentation increases the palatability of your dish. Some may think a paper towel too chichi, but I think not.
“Hmm, I don’t know about these, Mom.”
Clearly we needed a little ketchup to round out the savory overtones. Wouldn’t want to overwhelm the palate.
And we have a winner!