Remember the ‘90s? A time when floppy discs, cursive handwriting, and Oregon Trail were a part of one’s daily life? Ok, to be totally honest, I was not particularly good at Oregon Trail. I never got my imaginary wagon family even a little bit close to Oregon. But I had passable cursive handwriting, so everything was ok!
I used to spend hours playing on swing-sets and with dress-up. Now kids just play with phones and tablets, which is terrible in my opinion. How will you learn to negotiate and share with other humans if you don’t first discover the basic skills of sharing on the playground? When will you ever get a chance to play-act that you’re a person from history, or a politician, or really just anyone?
I remember right after Princess Diana died, my friend Maddie and I played dress-up, and she got to be Princess Diana, and I was a reporter, and I got to ask her how it felt to be dead.
We were processing the information we were getting from the world around us in an age-appropriate manner.
So if you, too, are grappling with great philosophical questions about how stupid social media seems in the light of more meaningful ways to discover the world, then come, join the fun, and maybe even make some carrots today too!
Orange-Kissed Carrots with Rice
You will need…
approx 1 cup of baby carrots, sliced into thirds (measure them once they are sliced) OR use large carrots, peeled and then thinly sliced on the bias.
1/2 tsp chili garlic sauce or other Asian hot sauce
1 1/2 tsp honey
2 scallions, white parts thinly sliced and green parts sliced into longer pieces
2 to 3 cloves of garlic, smashed
bit of olive oil for cooking
orange juice to cover the carrots (exact amount depends on the dimensions of your pan)
rice, for serving
protein of your choice, for serving
Here’s what to do:
Heat a swirl of olive oil in a medium-size non-stick pan over medium-high heat. Add the garlic.
Once the garlic starts to sizzle, add the scallions and carrots. Also add a bit of salt.
Cook until the scallion greens cook through and are beginning to brown and the carrots are just starting to soften. Try not to burn the scallion greens.
Add the orange juice until it covers the carrots. Add the chili garlic sauce and honey, as well as more salt, and stir. Bring to a vigorous boil and continue to cook until it has reduced to a glaze.
Serve with rice and the protein of your choice.