Spring weather brings a plethora of free festivals to Raleigh, and I adventured through the Planet Earth Celebration today. With a sea of humanity enjoying the beautiful day and tons of green-friendly businesses set up for advertising, there was certainly not a shortage of fun things to gaze through.
The celebration today had me wishing that I was a kid again. I could have stood all day, watching children from all walks of life, jumping up and down and playing hand instruments. Their energy seemed boundless, and they all seemed so carefree… completely naïve to all the craziness of the world. If only I could live that way for a little while.
Last night, I made this carrots recipe. It was so, so simple and basic… but you would be amazed by all the flavors. Enjoy, my friends!
1 (1-lb.) package baby carrots
1 ¼ tsp. salt, divided
3 T. butter
1/3 cup honey
2 T. prepared horseradish
Cook carrots and 1 tsp. salt in boiling water to cover in a large saucepan 15 minutes or until tender; drain.
Melt butter in the saucepan over medium-high heat; stir in honey, horseradish, and remaining salt. Add carrots, and cook, stirring gently, 5 minutes.
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