Norman Rockwell — not! Honey-mustard carrots

Some of the yummy speedy orange food we'll have for Christmas.
Some of the yummy speedy orange food we’ll have for Christmas.

 

I feel sure Norman Rockwell never painted a Christmas holiday picture of a frantic elf stepping over plumbing fixtures in her bathroom, blowing sheet rock dust off every cosmetic and lotion on the counters. Yet that’s the picture in our house six days before my second hip replacement.

I am going to try very, very hard this year to make Christmas about hope and giving, rather than magazine-perfect decorations and 20 different kinds of cookies. That is not a natural mindset for me. I’m naturally anxious and depressed, particularly when I eat sugar.

I’m trying not to feel that a second surgery is starting all over again. It’s not, but it’s difficult not to feel that way when I know it will take a year to fully recuperate from this one, too.

So here’s what’s better this time: First of all, my left hip is all good to go. I’ve lost about 30 pounds since that surgery, and we’re definitely eating better. I’ve got familiar enough with the local Y’s that I actually enjoy going and enjoy exercising there.

I’m happy and grateful when I think of our youngest, Dora the Explorer, giving up 2-1/2 weeks of her winter holiday season to babysit for her mom. When I asked her what she wanted to eat while she was here, she said “Orange stuff. Butternut squash, sweet potatoes, pumpkin.” Then, of course, there are the Sputnik-sized navel oranges we bought from the Statesville High marching band and carrots!

This is a wonderful, easy and quick way to dress up a bag of organic carrots. You needn’t peel them; just rinse and chop off ends. It’s from the September issue of Cooking Light magazine. The recipe is 4 large servings; each of them 115 calories.

Honey mustard glazed carrots

4 cups diagonally sliced carrot “coins”

1/2 cup water

1-1/2 tablespoons unsalted butter

4 teaspoons honey

1 tablespoon (3 teaspoons) prepared mustard

1/4 teaspoon salt

1/4 cup chopped fresh chives or scallions

Place carrots and 1/2 cup water in large skillet over medium-high heat; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes or until liquid almost evaporates. Stir in butter, honey, mustard and salt; cook 3 minutes or until mixcture thickens slightly. Sprinkle with chives.

 

 

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