Orange Carrots and the "just because" picture

This picture of my oldest grand daughter does not have anything to do with today’s recipe. I just love it so very much. Mr. Gravy was watching this older runt (yes, he let her play in the mud) while I was with the little runt. Their parents were trying to watch the older brother play baseball. When I saw this girl in the mud, I wanted Mr. Gravy to get a picture of her. He’s the one in the family with the iPhone that takes the clearest pictures I’ve ever seen. Every time this picture pops up on my laptop screen, I start laughing. My eyes want to tear up every time. If I put it here, I can see it even more often. It’s one of those pictures that needs no caption.

I started to do this recipe for the blog back in February. Life happened and I was sidetracked. Nothing drastic or horrible…just life. Grand kids, family, art projects, and the neighborhood garage sale. Also, my computer. As I was starting to download the pictures, my hard drive maxed out. Don’t you just hate that? Anyway, I had to archive about three thousand of my favorite pictures from the last three years. I am pretty sure this happens to other people. It hasn’t happened to anyone I know, but then, my friends are not as attached to their laptop and camera as I am.

This recipe is pretty good. It is colorful when you need a dish to pack a punch of color. I have also discovered, much to my surprise, that a lot of kids like this. Who knew?

Here is the recipe:

Orange Carrots (serves about 4-5)

6 medium sized carrots, approximately 1 pound; cut in about 1/2 inch slices

1 good sized orange: 1/4 cup of juice and 1 teaspoon of zest

1/2 teaspoon salt

1/2 cup brown sugar

2 Tablespoons of butter or margarine (I prefer the butter)

Zest the orange first. I use what zest I need, then put the rest in a baggie and put it in the freezer for future use.

Juice the orange. If there is any juice left from what you use in the recipe, drink it. I love fresh squeezed orange juice. See the juicer and the measuring cup? I found those at a flea market and just love them. My mom and my grandma both had stuff like that.

Put all of the ingredients into a skillet and bring to a boil on medium high heat. When it comes to a boil, reduce the heat down and let it simmer until tender.

It will take about twenty minutes. If the carrots need more cooking time, put a lid on the pan and simmer until they are as done as you like.

I like my carrots cooked rather soft. That way, more of the buttery, sugary goodness gets cooked in.

They really are orange carrots! Enjoy.

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