I like to eats lots of different things in very small amounts all mixed together and all at once, but sometimes it’s the opposite.
There was very little by way of appetizing food in my fridge yesterday except for a bunch of fresh carrots. Braised quickly in lots of butter, a few tablespoons of chicken broth, the juice of two limes, loads of chopped garlic, coriader, cumin, tumeric and parsley, the tender carrots turned shiny and toothsome once all of the liquid evaporated. Eaten with garlic naan, this was the perfect lunch, and it only took about 15 minutes. Sometimes simple is best.
PS How amazing is my heart-shaped cast-iron pot? It makes the best fried potatoes, too. It’s a shameless Le Creuset ripoff, but at least it didn’t cost $200.