I love this recipe offered by lovely Josephine, and not only because I love carrots in any which way I can make them, but also because of the reference to Bugs Bunny who, just as the Lebanese, mentioned by her revered grandmother, does not have to wear glasses. On an aside, I also love Frascati, both the place and the wine, as well as Jo’s delectable recipes. Enjoy, Beautiful People!
Bugs Bunny comes to mind because this naughty little cartoon film protagonist loves his carrots, only he eats his raw and mine were braised. I like carrots both raw and cooked – so old school, so old fashioned, so ‘ordinaire’, what’s to gush about – and yet we still eat carrots with gusto, even though we may not rave about them.
When we lived in Lebanon many decades ago now, we would often be served carrots sliced lengthwise, seasoned with lemon juice and salt. My grandmother’s comment was that she had noticed how very few Lebanse wore spectacles and she was sure that was due to all the carrots they ate. The arbitrariness of her conclusion continues to made smile within every time I serve carrots as a ‘proper’ vegetable side dish at the table, as opposed to a mere component in a salad. Have you ever tried cooking carrots…
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