Carrot pancakes and more

Clark had a great time at his birthday celebration, and was a BIG FAN of the almond butter brownies. I am going to add vanilla next time. They just seem wrong without it. I will post pictures once they are off the camera.

A few days ago I boiled up a bunch of organic baby carrots. I think I boiled about two pounds of them. Naturally, this made it difficult for me to drain them, since I do have arthritis in my hands. And then after I drained them and let them sit to cool, there were so many I couldn't really tip the strainer and dump them into a giant baggie.

It was late, and I was tired and I was complaining and giggling with my darling husband.

"Help meeeeeee," I whined.

Jeffrey looked at me, amused. "You're not going to be able to dump them in a bag."

"I know," I pouted. I started picking up handfuls of carrots and placing them into the baggie. I said, "This is ridiculous. It's like...the 19th century."

Jeffrey laughed. "Yes, the 19th century where they had ziplock bags and baby carrots."

I whispered to him conspiratorially. "You know what baby carrots are, don't you?"



"They're...OOMPA LOOMPA FINGERS."



And in the kitchen, we laughed and laughed until my sides ached, and finished putting the carrots away.

Tonight, we will have carrot pancakes from my recipe -- Clark's favorite.

CARROT PANCAKES

1 1/2 cups well cooked baby carrots (water squeezed out, seriously)
4 eggs
1 tsp SCD legal vanilla
1 tsp cinnamon
4 tsp honey (optional)
1/4 tsp sea salt

Mash up the carrots with the other ingredients until it's as smooth as you'd like, or you can puree it. Fry in a skillet with a small amount of oil.

Makes about 9 pancakes.