Carrots
I was terribly clever with carrots the other night.
I peeled four or five large ones and chopped them into batons. I peeled a heeyewidge lump of ginger (almost the size of a small egg) and chopped it, also, into very tiny batons. Then I heated a goodly quantity of vegetable oil, sizzled a teaspoon of fennel seeds in it, added the carrot and ginger, plus salt, pepper and a small gollollop of honey, and fried rapidly until the carrots began to brown.
OMNOMNOMNOMNOM.
Odd thing is, I don't even like fennel seeds. Except I've started to use them in a couple of recipes, and I've found contexts where they work for me. In particular, the smell of fennel seeds frying on their own in oil is utterly delicious.
This has me all fired up, now, to conquer my remaining major food dislike: GRAPEFRUIT. Perhaps there's a way in which I can learn to love it too, after all these years.
I peeled four or five large ones and chopped them into batons. I peeled a heeyewidge lump of ginger (almost the size of a small egg) and chopped it, also, into very tiny batons. Then I heated a goodly quantity of vegetable oil, sizzled a teaspoon of fennel seeds in it, added the carrot and ginger, plus salt, pepper and a small gollollop of honey, and fried rapidly until the carrots began to brown.
OMNOMNOMNOMNOM.
Odd thing is, I don't even like fennel seeds. Except I've started to use them in a couple of recipes, and I've found contexts where they work for me. In particular, the smell of fennel seeds frying on their own in oil is utterly delicious.
This has me all fired up, now, to conquer my remaining major food dislike: GRAPEFRUIT. Perhaps there's a way in which I can learn to love it too, after all these years.