“If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome.”

— Anne Bradstreet

It’s been a long Winter in more ways than I can say.  But this little crocus out in my garden, this first small sign, is here to say, have hope.  Spring is coming!

I love living in a place with four seasons.  It reminds me that life is seasonal too.  None of us are exempt from it, no matter how perfect or nice other people’s worlds look.  Every life has bitter winter.  Every life has a time for peace and joy if we choose to see it.

I know, in the days ahead, my garden will turn from drab brown to joyful, exuberant green.

It’s a reminder that every trouble has its hour, and just as the seasons turn, so does life.

Oh Spring!  I am happy to see you.

Have you ever tried Waterless Carrots?

If you haven’t, I can’t wait to share, because they are one of my family’s favorite cooked vegetables.

I love that Waterless Carrots look and taste nice enough for a Sunday dinner, but easy-peasy enough for a weekday.

From start to finish they can be ready in about 15 minutes, most of that cook time.

Here’s how:

I pretty much always have carrots in my refrigerator.  That’s another reason I love this side.

I’m sure you could make this dish without peeling carrots… but I always peel.  Carrots just seem cleaner that way.

Slice up your carrots as evenly as possible.  Even carrots cook at the same rate.  I like to slice them on an angle.

It makes them look fancy- like Anne with an e.

For my family of five, I usually prepare 3-4 large carrots.

For four large carrots, I usually add about 1 tablespoon, or so, of butter.

Melt the butter in a saucepan that has a tight-fitting lid.

Toss in the carrots and add salt and pepper to taste.

I also always add some kind of herb.  When I have herbs from my garden, I love fresh snipped chives, or thyme especially.  But this time of year, I usually resort to dried parsley.  The green makes the carrots look delish.

Cover your pan with tight-fitting lid and cook over medium heat until you see steam beginning to escape, in usually just a few minutes.

Turn down the heat to medium low and continue to cook until your carrots are tender.  Stir once or twice to keep the carrots from browning.  It typically takes 8 to 10 minutes or so…

They come out tender without being mushy.  They are sweet and savory… and just about perfect.

When I serve Waterless Carrots, I don’t have to remind my kids to eat their vegetables.  They are usually the first thing gone from their plate.

Enjoy!

Waterless Carrots

4 large carrots

1 tablespoon butter

Fresh chives or thyme to taste, or a sprinkling of dried parsley or thyme

Salt and pepper to taste

Peel and slice carrots.  Melt butter in a saucepan with a tight-fitting lid.  Add carrots, salt and pepper to taste, and herb of choice.  Cover with lid and cook over medium heat, until you see steam escaping.  Turn down and cook 8-10 minutes or until tender, stirring occasionally.  Serve hot.