Friday! Well early early Friday for me, another late night. Went to see Bride Wars tonight with some other “Newport Mommies” and had a great time. I’d probably leave the guys at home for this one. It’s perfect for a ladies night that’s for sure.
For all you Mommy’s out there who would love to win a great Bumbleride double stroller, check out this blog to enter: I Never Grew UP.
Well, for this holiday weekend, I leave you with a very simple, yet beautiful little carrot recipe that I LOVE. Garlic and ginger is such a great combo, so fresh and fragrant. Mind you, use any carrot form you’d like, slice them, dice them even julliene them, just steam them first until slightly tender. I found this cute bag of baby carrots at the neighborhood grocery store (totally over priced), but had to have them. You can’t get much easier than this one, give it a whirl, you won’t be disappointed!
Garlic Gingered Baby Carrots
2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
1 Tablespoon fresh ginger, peeled and grated
1 small package baby carrots, approx 2 Cups, steamed until fork tender
Pinch of salt
1. Heat olive oil into a medium skillet over medium heat. Saute garlic and ginger for 1 minute. Add baby carrots and salt. Saute for 2 minutes then serve.