Zucchini pancakes with spicy pickled carrots and a dollop of garlic yogurt.
skip to main |
skip to sidebar
website
〄
- a strangers hand
- bliggedy
- blue hour
- carefully worn
- chasing skinny rabbits
- eddy + edwina
- ensuite
- glassery
- grab your goggles
- halcyon days
- haven
- howlowhat
- ici-marie
- iko iko
- intelligent clashing
- jsbj
- keke
- lazer pointer
- leif
- live art list
- marmunia
- mauve deep
- melinda trees
- metrode
- milena
- montmarte
- pacific standard
- popcorn plays
- real normal
- ribbons
- ro lu
- sans serif
- sink
- sokokashiko
- something home something
- still the sky is blue
- tell you today
- thank you, ok
- the best time of the day
- the fabric society
- turned out
- una
- unchanging window
- up, up, up
- uuiuu
- various projects
- vingt septembre
- vovo maria
- water and wool
- weird friends
- you have been here sometime
- zero 1
Previous Posts
ashleyhelvey at yahoo dot com
7 comments:
looks so delicious. but what i like best about this is that you shared your place-mat. there's something so gentle feeling about that, and there is not much better feeling in life than gentleness.
WAAAH! What perfect fooood.
I've got to make some spicy pickled carrots now.
Looks delicious! Also love those colorful carrots.
Looks delicious!
such a pretty dish.
What is your recipe for the carrots? They look delicious!
recipe is so easy:
-simmer one part vinegar to one part water (add equal parts depending on how big your vessel is) with a few cloves of garlic, red or black peppercorns, one spicy pepper, two tbsp salt, and a few tbsps sugar (depending how sweet or sour you like), pour into sterilized jar with baby carrots (we used two bunches) and store overnight
-they are ready the next day or until you eat them all (ours only lasted a few days because they are so good!)
-also, some recipes require that you blanche the carrots in salt water ahead of time, but i prefer them crunchy, so i skipped this.
Post a Comment