After raking up some leaves in the back yard this afternoon, I decided to ‘harvest’ a few carrots, along with some other herbs, to make soup from the one paltry turkey drumstick from our Thanks Giving dinner, which I barely managed to wrestle away from my hungry brothers-in-laws. They are much bigger than me, and the one used to be a body builder, so the fact that I came up from the scuffle with anything other than the gnawed-up bird carcass is no small miracle. I wrapped my precious drumstick in plastic, with dreamy visions of turkey soup in my head, and hobbled home.
Bending down on one knee in the remnants of my vegetable garden, I brushed away some browned oak leaves, and dug my fingers down into the soft black soil…I wasn’t sure what I’d taken hold of, as it felt huge….gigantor huge! – and out from the ground, my dirty hand tugged up this surprising monstrosity:
That’s One FAT Carrot!
And I’ve got GIANT hands!!! Here it is compared with the others I picked:
Did you know carrots had whiskers? No? See… You learn something new here at Spectrum Woman, almost every day. I like the one of the far left, with the waistline. Very Dainty. But still, she really oughta pluck those whiskers from her chinny-chin-chin. Why’s the BIG GUY turning his back on her? And is that his butt-crack I spy? Why is he mooning her???
I’m Inspired to create a ‘Fat Carrot’ Salad
One of those sensuous carrots ended up in a fine herb salad, made with the last of the seasons lingering salad greens; chicory, orange fetticus, sorrel, and arugula. This was all nicely topped with fresh lavender buds, nasturtium and yellow marigold (all edible flowers), and tossed with sage, fennel fronds, hyssop, mint leaves, greek oregano, parsley, thyme and rosemary. Sliced onions (optionally, chopped green onions). I even managed to dig up a few little grape tomatoes that had fallen on the ground after the mother plants were yanked out last week.
This was a serious salad.
Lemongrass Vinaigrette Dressing
A simple vinaigrette seemed in order for this herby, flowery salad. To begin, I had infused White Balsamic and Rice Vinegar with fresh lemongrass stalks. If you’ve never infused white vinegar before, it’s simple. Raspberry is a favored version, but here, the lemongrass was cut, the ends sliced and frayed open, to release more of the lemony flavor. You put those in your bottle or jar, then pour on your chosen white vinegar (wine, sherry and cider vinegar overpower the taste of what you’re infusing, so lean towards white vinegars). Cork or cap the bottle, set aside for about 3 days, then strain.
A good, mild formula for whipping up a homemade vinaigrette, at least for my little taste buds, is a ratio of 2 parts olive, grape seed or canola oil to one part infused vinegar. That keeps calories down, but if you can handle a 1:1 proportion, then that’s even better, as vinegar has almost no calories.
Shake or whisk the oil, infused vinegar, salt and pepper until emulsified, then do what you normally do with salad dressings.
This gratuitous little freebie recipe is intended to help you all slim down, and get into fighting condition for your Black Friday Weekend Holiday Shopping Marathon. (you can thank me in the comments section).
Though you, like me, may have lost your Turkey Battle this thanksgiving to some meatier relatives, you don’t have to completely lose this battle-of-the-bulge over the Holidays, after all. Follow my advice, and shave a clean 1-2 pounds off your waistline this merry season…I mean, of course, after gaining the customary 10-12 pounds that you are, statistically, perhaps even ethically, obligated to pack on. So, here you are, with a plan to only pack on a mere 8 or 10 lbs. by New Years Day.
Happy Militant Shopping, Everyone!
And so, now I must ask you all:
What is your Fat-Prevention Plan for the Holidays?
Or, your weight-gain strategy? Anyone?
*all photos © by Spectrum Woman Images