Short Lived

Unfortunately for me, Siete did quite well in her first ½ marathon.  Top 40% for her over-aged group ain’t bad.  I, of course, attribute her success to her pre-race meal; she seems to think differently. 

“Unfortunate for me” you may ask?  Yes.  See, Siete has decided to run another race, which on the surface may not seem like a big deal.  However, ½ marathon training regimens require discipline.  They require total commitment from the one in training.  Marathon training requires runners to commit to a plan of eating right, training hard and never giving up.  Like most males, I have a hard time swallowing the “commitment” pill, but committing to eating healthy, well that pill just won’t go down. 

Being the family in-house chef, I must cater to my customer.  For obvious reasons, my number one customer happens to be Siete and I will therefore start eating “healthy”.  So if I bore you with “healthy” blog choices, I do apologize.  But rest assured, my commitment to health will be short lived and soon I shall return to a life of “unhealthy” debauchery. 

Glazed Carrots:

2 T unsalted butter

1 t coriander seed, lightly crushed

1/8 t nutmeg

2 lb baby carrots, tops trimmed

½ c fresh orange juice

¼ c water

3 T Steen’s Cane Syrup

1 T sea salt

½ t black pepper

¼ c fresh cilantro, chopped

In a large sauté pan over medium-high heat, add butter and coriander and toast seeds for 30 seconds.  Add carrots, orange juice, water, cane syrup, nutmeg, salt and pepper.  Bring to a boil, then reduce heat to medium-low and cover.  Simmer for approximately 15 minutes, stirring occasionally.  After simmering, remove cover and raise heat to medium-high and stir until liquid is reduced to a glaze, approximately 8 to 10 minutes.    Transfer to serving dish and garnish with cilantro.

Twisted Epilogue:  “Healthy” is a relative term

About TheTwistedEpicurean

Culinary BullSchit Artist View all posts by TheTwistedEpicurean

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