The daffodils are starting to bloom, soon to be followed by forsythia, phlox, redbud and so much more. Like the beauty of a Knockout Rose.
Or, the sweet little baby bunnies:
Today’s Lagniappe: Honey and Ginger Glazed Carrots
The perfect dish for a little bunny or a hungry honey!
6 cups water
3 pounds young, small carrots with tops trimmed to 2 inches, peeled or scrubbed, or 3 pounds packaged peeled baby carrots
2 tablespoons margarine or butter
2 tablespoons honey
4 teaspoons minced fresh ginger
1/4 teaspoon salt
Directions
1. Line a baking sheet with paper towels. In a 12- or 14-inch heavy skillet bring water to boiling. Add carrots. Return to boiling; reduce heat. Cover and simmer about 10 to 12 minutes or until carrots are just tender. Drain carrots. Carefully turn out onto prepared baking sheet. (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.) Pat dry with additional paper towels.
2. To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt. Stir constantly over medium heat until margarine is melted. Carefully add carrots. Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
3. To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan. Makes 12 servings.
A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.
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