We started at Ross and picked up our winter hats, gloves, jackets, an outfit with jeans for itty bitty, and some other items. Next stop was to the mall for the hunt of a Christmas top for itty bitty since his black slacks from the year prior still fit him. After having a mommy/son lunch with him and spoiling him at Cookie Place with an M&M cookie we set out to our last stop in the mall, Macy's, and luckily found the only item that was Christmasy and in his size... a black and grey striped sweater with a skull wearing a Santa hat... I'm sure the family will be thrilled when they receive Santa photos this year. What is it with little girl's having an entire section designated for frilly dresses and boys having a single rack with tuxedos? It's a crock o' shit if you ask me.
With the entire list of needs marked off and the wallet a bit lighter (boo!) we set out to run the rest of the errands. Library, bank, and then grocery shopping. Even though I kept itty bitty out 2+ hours into nap time we had no meltdowns and I enjoyed our time together.
Mr. Sideline Chef arrived home and I still hadn't settled on what we were having for dinner and I hadn't wrote down my recipes yet. Dinner was an hour and a half later. Fish fillet with Yukon Mashed Potatoes with Horseradish Butter (recipe tomorrow) and a side dish of Sweet Carrot Salad.
|Didn't like getting their photo taken.|
The Sweet Carrot Salad was part of a Moroccan Passover Feast menu. Mr. Sideline Chef would have possibly enjoyed the Passover Vegetable Soup but wanting to only dump one new recipe to try on him I settled on just making the Sweet Carrot Salad.
This makes for a vibrant orange side dish. It has a subtle tang from the lemon juice but is tamed by the sugar added. It is flavored with cinnamon, cumin, parsley, and paprika. The cumin is the dominating flavor in this side dish. It is also served chilled. Mr. Sideline Chef ate what was on his plate but didn't comment until I asked directly what he thought, "Well... I ate it. I didn't like it." Itty bitty took one bite and started placing his carrot slices from his high chair tray to the table to clear them off his plate. Me, I thought it was delicious. First bite I wasn't convinced but after a second bite I really liked it. It'll make a nice side dish to go with my sandwich today for lunch.
MyRecipes.com and Cooking Light, March 1997
Makes 4 cups (Serving size = 1/2 cup)
Stars of the Show:
- 5 cups (1/2 inch thick) carrot slices
- 2 garlic cloves, halved - I used minced garlic since I always buy garlic in the jars to help cut on prep time. I'm not sure if the garlic bits really did much to change the flavor since the cumin is the dominant taste in this dish.
- 2/3 cup fresh lemon juice - 3 small lemons gave me half of this amount.
- 1/4 cup fresh chopped parsley - I used dried parsley.
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1/2 tsp cumin
- 1/2 tsp paprika
Combine carrots and garlic in a large pot. Cover with water and bring to a boil. Cook 8 minutes or until tender. Drain. Discard garlic.
|Looks like artwork!|