Delicious Mashed Rutabagas, Simple Glazed Carrots

Good Tuesday morning!

The Gallery Pics are leftovers from Mother's Day. Technically, I should have had enough photos to last two weeks from this past weekend, but as you all now know, that did not happen. (And when I'm short on the Gallery pics you know what I do, don't you? That's right. I take pictures of my appliances.)

LAST CHANCE! LAST CHANCE! LAST CHANCE! - You have less than 24 hours to enter the Mystery Bag Party Contest. All you have to do is send me your name via e-mail, Facebook or the Comment Section with the word "Contest" beside it. That's all. You don't have to know the capitol of Venezuela OR the name of the last Miss Universe winner OR how many jelly beans I can stuff in my mouth at one time. You just have to write your name and the word "Contest." I can't make it any more simple, People!

The six lucky winners will be notified and posted on A Simple Life by 10:00 a.m. tomorrow morning. You have until 6:00 a.m. Wednesday, May 12 to enter. Let's get busy!

Since I'm sharing more veggie recipes with you today, I decided to go back to the beginning and share a story I first told on A Simple Life in my third post. That's right... MY THIRD POST EVER!

The Yam Story

As I stated in an earlier entry, I am a great copier. I get many ideas from magazines, other people, books, etc. If you've heard of the ideas we try out on the blog, please know I am not claiming to be the creative genius behind all the things written. I will always try to give credit where credit is due.

Also, I just wanted to write a little disclaimer regarding some of the activities you will see. I've tried many, if not most, of the things I write about, and I will tell you if I have not. I've tried things that have not worked out very well for our family, but have been big hits in other families. I'm always willing to try something new. If it's a "keeper," that's great. If not, we just move on.

For example, when Austin was in second grade, I came up with a little idea of putting a huge, uncooked, unwashed sweet potato in his lunch box. It was wrapped in a fall napkin, and I had written on the front of the napkin "I yam your biggest fan!" I thought it was hilarious. All day long thinking of him opening his lunch box and finding the napkin and yam just made me laugh out loud. (You can tell why I named this blog "A Simple Life." It doesn't take much to get me going!) I even thought about putting a handful of black-eyed peas in his lunch the next day with a note attached "Peas be good!" The next day... a giant carrot that still had the green on top which would say, "I carrot a lot about you!" The list got bigger and bigger. I could not wait to pick up Austin to see his reaction.

I pulled into the car line and saw my little seven-year old storm cloud waiting for me. I thought someone had done something to upset him... which made me very angry because I was afraid it had ruined my yam joke. When he got into the car he said two words to me. "Just drive."

I asked him what was wrong. "Did you put a raw sweet potato in my lunch box?" he asked.

"Yes," I admitted. "Didn't you read the napkin? It was a joke."

"What napkin?"

Oh, no. In my excitement over my joke, I forgot the cardinal rule of being a little boy. You never use the napkin. You never read the napkin. The napkin basically doesn't exist. That's why all boy mothers everywhere have to Spray 'n Wash seven-year old boys' sleeves. That's where they wipe their mouths... and their noses. That's where I should have taped a giant yam to his wrist and written on the cuff of his sleeve, "I yam your biggest fan!" Rookie mistake. I hate making rookie mistakes.

"I had to take it over to Ms. Kim and ask her what it was?"

"You took it to the teacher's table? Where all the teachers sit and eat... and talk about crazy mothers?"

"Yes, ma'am. They asked me where I got it, and I told them you sent it for my lunch. They gave me money for pizza."

"Austin, you had other food in your lunch box. You had your REGULAR LUNCH. Didn't you show the teachers the napkin?"

"What napkin?"

I called Ms. Kim when I got home (hoping I could catch her before she called a Social Worker), and explained what I had done. She laughed (a little), and said that none of the teachers could figure out why I had sent the yam. "I wish you had looked in his lunch box and read the napkin," I feebly replied.

"Oh, Mrs. Faulkner. Little boys don't use napkins."

Just so you know, Austin now uses a napkin from time to time... and he even gets away with wearing all white. I guess he's growing up!

Delicious Mashed Rutabagas

As promised, I have a rutabaga recipe. This one is risky coming so closely on the heels of the rhubarb recipe. However, since the family declared rhubarb edible (and even pretty good), I'm willing to try it. Are you?

You will need the following:

2 to 3 pounds rutabaga
Water
2 teaspoons salt
1/3 cup butter
1/2 teaspoon freshly ground black pepper

1. Peel rutabaga and cut into chunks.

2. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil. Reduce heat, cover and simmer for about 25 to 30 minutes or until tender.

3. Drain and let them dry in a colander or in the pan with the top ajar.

4. Mash the rutabagas with the butter, 1 teaspoon salt and the black pepper.

Personally, I'm thinking it may need more salt, butter, pepper AND ketchup. I'll be giving you the Rutabaga Review tomorrow morning!

And since I seem to have a running theme on A Simple Life with "root" vegetables, I'm going to throw in a good ol' carrot recipe.

Simple Glazed Carrots

These carrots are quick and easy to prepare, and they make a great side dish for a big family meal or holiday dinner. (And I already KNOW I like this recipe.)

You will need the following:

1 1/2 to 2 pounds baby carrots
1 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
Juice of 1/2 lemon
Freshly ground black pepper or chopped parsley, for garnish

1. Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt.

2. Bring to a boil. Reduce heat to medium-low, cover and continue cooking for about 15 minutes, or until tender. Drain and set aside.

3. In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring until sugar is dissolved.

4. Add the lemon juice and gently stir in carrots, coating well.

5. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

I want everyone to eat at least one rutabaga or carrot this week. I'm going to be calling to check!

Have a fantastic Tuesday. Wednesday will be full of Wednesday Wisdom, Seasonal Traditions, the winners for the Second Mystery Bag Party Contest and so much more. Come back and visit!

Take care, and I'll talk to you tomorrow.

Sincerely,

The Enchanting Belinda