Although it’s super weird for winter in Wisconsin, we haven’t had any snow to speak of this year until last night, during which a snowstorm dropped several inches (and turned our relatively modest, 25-minute Friday evening commute into a snails-pace, hour-and-a-half ordeal. Ugh).
But this morning, all ’twas a winter wonderland outside our windows, and, pretty though it might be, it also had me feeling COLD. I like to start my Saturdays with a little cooking or baking for breakfast, so I found this sunny, citrusy, whole-grainy, carroty recipe online, and let me tell you, YUMMMMM. I love orange-scented baked goods, because they remind me of these simple yet wonderful orange cookies that my Gram used to make when I was little – something a bit like this, but of course, nothing will compare to Gram’s original handiwork.
Luca is always happy to help with baking, and luckily, grating carrots is a favorite activity, because I was loathe to get the food processor out and wash that beast.
There just so happened to be a few random oranges in the refrigerator, and because we are a Montessori household, we have not one but TWO child-sized citrus juicers (another messy yet satisfying Luca pastime). There’s only about a tablespoon of zest and 1/3 cup of fresh OJ in this recipe, but the resulting orange flavor is super bright and sunny. Viva la orange!
A Life, Untitled. 