I love them so much that every night I cook them a wonderful home made meal only to have it pushed aside with turned up noses and a frozen pizza or chicken nuggets put in its place.
Ugh.
I mean, I get it.... when you are a kid, broccoli can not only be a little intimidating, but also a little gross. However, when I slave over meatballs for 2 hours, I think it is safe to assume that they probably taste better than a can of (uh-oh) spaghetti-Os.
For example....
Last nights menu? Chicken, cheesy risotto, and carrots vichy. Carrots vichy..... they are cooked in butter and sugar. I truly thought these were a safe bet as far as veggies go.
I was wrong.
Apparently (when you are two years old) carrots vichy are not considered a fine french food, but something more along the lines of a building material.
Yep. I made carrots vichy and he made a castle.
Carrots (peeled and cut on a bias)
Butter
Sugar
Water
Salt
Method:
Heat butter in a saute pan over medium heat. Add carrots and toss in butter. Add sugar and water to cover. Bring to a simmer and cook covered until carrots are tender and the liquid turns into a glaze.
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