The lowly carrot . . . . . . . . .

. . . . . is no more!

That somewhat ordinary, run-of-the-mill, bright orange 

vegetable has taken on a coat of many colors - and wow are 

they vibrant and fun to cook with.

I have always loved carrots, despite orange not being a favorite shade in the color wheel. 

My eyesight is pretty good for my age, carrots responsible? No prescription glasses 

required, but admit to using drugstore readers for close-up. 

I love red hair. Carrot-top toddlers make me swoon. 

Gorgeous natural red-headed teens with clear pale skin make me envious,

My own dark red, thanks to my colorist, I may probably live with until the end! 

When it comes to cooking, carrots take a bow in many, many of my recipes from 

soup to dessert. 

I always feel safe with carrots in a recipe - even a yummy sweet dessert seems healthy.

I  buy these carrots of many colors at Trader Joe's but have seen them in 

other grocery stores also.  

I often roast them along with other veggies such as butternut or acorn squash, 

pumpkin, parsnip, eggplant and tomatoes, with chopped shallots or red onion for

 great flavor and crunchy bits, all drizzled with olive oil, salt and pepper. 

I could make a entire meal of these veggies with a a slice of warm baguette 

to mop up the juices.

I love them for baking, especially these muffins. 

Best recipe is from that great blog, Mennonite Girls Can Cook - their 

Carrot Muffins are awesome, easy, and make a big 

batch of 18 so you can throw half in the freezer for the next week or more. 

I often prepare all the dry ingredients in a bowl the night before - add the 

freshly grated carrots and wet items in the morning and pop into the oven. 

In 20 mins. a lovely warm muffin for breakfast, and a still fresh one for teatime.

My teatime friends and family have enjoyed them too!

Happy in the kitchen days ahead now it's getting cooler.