Saturday, November 29, 2014

As An Aside...

Because Greg and I decided not to do a traditional Thanksgiving this year, I didn't cook as many side dishes as I have in past years. We stuck with the tried and true we knew our children would eat: corn and carrots!

I really wanted corn on the cob, but I forgot that after a certain time of year, fresh corn on the cob isn't available anymore. Boo. :'( I didn't want to do frozen corn on the cob because the tiny little packaged cobs just didn't seem so appetizing. Thus, I went with frozen cut corn instead.

Our corn really was so yummy! Although, I probably would have enjoyed it more had I not been worried that it was genetically modified corn! Well, it didn't say that on the package, but since it didn't say Non-GMO, I decided it must be GMO. Seriously, what have food manufacturers done to our food supply?!

Anyway, I forgot to take a photo of our delectable corn, but I'm pretty sure it doesn't matter. ;) Besides, microwaving corn in water with a few shakes of salt isn't much of an accomplishment, is it?!

For our carrots, I used organic baby carrots. I've had an official recipe for these "brown sugar glazed carrots" in the past, but I didn't use a recipe this Thanksgiving. I'll just write down what I remember doing. It's not an official-looking recipe, so just deal with it! ;) It's probably one of the easiest recipes ever! Oh, and I made-up the recipe name because I like the sound of it. :)
Buttered Brown Sugar Carrots 
Use as many carrots as you think you'll eat. (I should have made more, my kids devoured them!)
Put carrots into a saucepan or pot.
Add water—only enough to nearly cover carrots (don't drown them).
Bring carrots to a boil.
Reduce heat to medium and continue lightly boiling until carrots begin to soften.
Once the water is nearly completely evaporated (continue stirring so the carrots don't stick), add about 1/4 cup unsalted butter, 1/4 cup brown sugar, and several shakes of salt. (You'll want to do less of these amounts if you didn't cook very many carrots.)
Stir well until the brown sugar and butter have melted together.
Continue cooking and stirring until sauce begins to steam and thicken slightly, about two to four minutes.
Remove from heat and cover pot with lid until ready to serve.
I know these carrots look a little on the mushy side, but trust me, they were spectacular! They were probably more of a dessert than a side dish! To quote my very wise father, "Sugar and fat is where it's at!" Ha ha. I'm just grateful my children loved them and ate them right up. Yum yum! :)
P.S. I wanted to make a gourmet salad for Thanksgiving, but I decided to be realistic: no one else in my family likes salad! I'll save that for lunch on Monday! ;)

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