The carrots are breeding

While tidying up the kitchen this evening, I happened to become truly aware of just how many carrots are residing in my crisper drawers. Wow! Tomorrow will, most assuredly, be Battle Carrot. I just went in to kiss each of my little honey pies and feel terribly grateful for them. I am also very grateful for their health and amazing teachers. This time of year is so hectic, but it is both good and incumbent upon each of us, in my opinion, to take stock and give thanks for all with which we are blessed. Tell someone -a stranger or someone you know- something nice tomorrow; I swear it will make you feel good too!

Shrimp creation is a success

Y'all, I'm going to be honest with you, this was good. If I ordered and received this in a restaurant, I'd be pleased. The roasted garlic-garbanzo purée was very tasty; I pulled the garlic out before it was fully roasted, so it still had a bit of a kick to it. I added in some pomegranate molasses near the end, and the tart sweetness there was quite nice too. As you can see, I garnished the whole shebang with fresh pomegranate seeds. And the leftover cooking sauce was fantastic for dipping. Delish! I will share this recipe with you dear readers.

Meyer lemon-mint shrimp on tap with roasted garlic-chickpea purée

Following my fervent Meyer lemon buying spree recently, I am, not surprisingly, still awash in them. Wanting to do infuse our shrimp with a Mediterranean sensibility tonight, I made up a marinade of Meyer lemon juice, garlic, mint, parsley, salt, olive oil, Aleppo pepper and a touch of cinnamon- the shrimp are nestled in it now getting good and flavored. In the meantime, some garlic is roasting in the oven and once done will add a lovely sweetness and depth to a garbanzo purée on which my little crustaceans can sit. I considered doing the braised fennel dish too, but we have all that lovely couscous business left in the fridge, so I think we might enjoy some of it on the side. I am freaking starving.