A lovely bunch of tea roses in the kitchen |
Fresh veggies for our lunch today! |
HONEY GLAZED SNOW PEAS AND CARROTS
2 c. sliced carrots
1/2 lb snow peas, trimmed of stem ends
3 T. butter
1/2 tsp. cornstarch
2 T. honey
Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10-12 min. Add snow peas and cook a few minutes more until tender crisp. Drain and set aside. Melt butter in the same pan and stir in the cornstarch. Stir in the honey. Return veggies to the pan and heat and stir until glazed and hot. Wonderful!!
Note: this recipe does not work very well with frozen veggies - use fresh.
Next week we should have new potatoes from the garden, and also raspberries! I have tried for many years to get a good raspberry patch going. It seems like either the bugs or the bears eat all the fruit. But this year the raspberries seem to be especially abundant! I am hoping nothing destroys them between now and next week because I DO love fresh raspberries! I have fond memories of my sister and I picking raspberries with my grandfather at his place in northern Indiana. My sister and I still love to pick and eat raspberries!
During these difficult and sometimes depressing times we are currently living in, it is so nice to have fresh flowers and vegetables and fruit to enjoy. It is the little things in life that can add so much joy!
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