It is hard for me to believe that Easter weekend is here again. So much has happened in my family that the year has just flown by. In just a few weeks we will be celebrating our 2nd birthday here on the blog!!
One of my special memories of Easter includes my mom. Each Easter morning she would greet us with the sentence, “He is risen!” We would reply, “He is risen indeed!” Sometimes, as we got older, we would try to say “He is risen” before she did, but she was pretty quick…it was hard to beat her to it! I am so thankful for my godly mom and for her teaching me of Christ, the risen Savior.
My Russ left on Tuesday for BMT in San Antonio. He has made it through the first 4 days, known as Week Zero. Since we’ve not heard from him, we can assume that all is well. Only 8 more weeks to go! On Thursday,while I was bemoaning the fact that this will be my first Easter without all my kidlets around my dinner table, I received a call from my Knob. As an award for a recent achievement at The Citadel, 3rd Battalion was given the weekend off!!! This meant that Ben would be home for Easter!! He and one of his buddies, Joshua, drove up yesterday! So even though I won’t have my girl and my Airman here, I will have my Sam and my Knob…plus an extra Knob and Russ’s girlfriend. Those not here will be greatly missed, but I am thankful for those who will be here.
Today I was very thankful for my Kitchen Aid mixer that Barbi gave me for my birthday last summer. It was used a lot today!! This morning I made waffles for the family for breakfast. Then I used it to mix up my weekly batch of sour dough bread. I decided to make Pavlova for our Easter dessert, so I used it to whip up the egg whites. And finally, I used it tonight to grate the carrots I need for a favorite side dish, Chinese Carrots! My mixer certainly made my life easier today!
I have no idea why this dish is called Chinese. I just know that my hubby absolutely loves it! And other than the time it takes to peel and grate the carrots, it is a pretty easy recipe to make.
2 lb carrots
1 stick butter, cut up
black pepper to taste
Peel and grate the carrots. In a large sauce pan, put about 1/4 of the butter. Place about 1/4 of the carrots on top of the butter; sprinkle with black pepper. Repeat layers until all the butter and carrots are in the pot. Place over medium heat. Cook carrots, stirring frequently, until tender, about 20-25 minutes.
The Cookbook Experiment 