I grew up learning to cook from my mom. One of those guys who could cook better then most of the girls I’ve ever known (in fact a lot couldn’t even boil water…lol).

At any rate, I love cooking - it’s one of the ways I get rid of stress. There’s been times when I thought I’d make a career out of it, one being a bad idea when I was 17 and it involved the Navy. But I figured that like all my hobbies, it I turned it into a career I’d end up hating it. So I kept it as a hobby.

What I learned from my mom is that you only use a recipe as a reference or starting point. What I mean is, if you were to ask my mom how to make something that you happened to have for dinner one day, she’d tell you “Well I didn’t write it down”. Or you could always count on the it doesn’t taste like it did last time phenomenon. But I Love my mom, and her brand of cooking - and what kind of cook it turned me into, how else would we end up with such classics as green curry cottage cheese eggs.

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So there was a void for a side dish tonight. Then there was a bunch of carrots julianned, my sister in law cut up. So I got to thinking, “What would make these carrots even better?”.

Yeah that’s right - butter, brown sugar, and a secret ingredient that I will reveal. So let’s start with the recipe.

2 cups julianned carrots (you can substitute baby carrots if you want)
1/3 stick of butter
2 tablespoons brown sugar
ginger**

So, get the butter melted down in a skillet then add the carrots. While you saute the carrots grate the ginger over the carrots, now I guess that I used maybe 1/2 tablespoon of grated ginger but you can do it to taste. After about 5 minutes of stirring the carrots around, add the brown sugar. Give it another couple three minutes and you should be ready.

Now you have carrots that have absolutely no nutritional value but taste SUPER good with a hint of zip from the ginger.

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