My writing is a motley combination of personal and professional reflections. I have never been able to completely separate the two. Working out of home in businesses that are so inter-related to each other and to my life style, has blurred the boundaries. Sometimes this is unsettling, but mostly it is precisely what I strove to craft over the years of creating work that was both meaningful and mama-friendly. I cannot imagine doing anything else. And, as I have assembled a team here on the farm that believes in the work, I have been able recently to step more and more into a position of orchestration. This provides me with more time to take a deep breath and design my days with more space. I’m supremely grateful. I know this is a reoccurring theme in my writing, but there it is again. Gratitude. Ever-present in my truly graceful life. It is a gift to be able to say that my work provides me with abundance on all levels. And, at the same time, offers something sustainable to those who partake in it, either by visiting with us or by buying produce from us. How fortunate am I?! My life is golden.
As are the carrots we are harvesting this week. This recipe was first offered to my by a darling dear Parisian friend. It is nothing short of divine.
French Glazed Carrots
1 lb of young carrots, scraped and quartered lengthwise
2 ounces of butter
salt and pepper
pinch of sugar
Melt butter in the pan. Add carrots, salt, pepper and sugar. Cover with water and cook slowly for 15 minutes, until carrots are tender and water has evaporated, leaving carrots with a glaze. Serve immediately, garnished with parsley and a smidgeon more butter. Delicious! Divine!