It’s Wednesday, so I must be unplugged and cooking again. Enjoy your day!
When we read our quotes last week, our son commented ‘I like that one’ after he read his…which reminded me of another one I have by my desk. So, this week I am sharing both quotes. 
QUOTE(S) OF THE WEEK
"A good traveler has no fixed plans, and is not intent on arriving." ~ Lao Tzu
"The journey has always been about laughing together, loving each other, seeking adventure, believing in our dreams and making a difference…but sometimes we forget." ~ Life’s Little Reminders
Last week was my husband’s birthday, so that meant he got to choose the menu. Not a surprise, he picked ‘good’ chicken, ‘good’ rice, and ‘good’ carrots. A bigger surprise was Boston Cream Pie for dessert. That’s something I don’t make very often, but I remembered a recipe for Boston Cream Cupcakes I had seen and decided to try it…which was an example of how experiments are just that…this one looked much better than it tasted!
For his actual birthday we got a lemon cake from Franklin Street Bakery…voted Best Bakery by City Pages for good reason!
RECIPE(S) OF THE WEEK
I’m sharing my ‘good’ rice and carrot recipes this week…easy family favorites for over 30 years! The rice recipe below serves 4-6…I usually double it. Good powdered saffron is a key ingredient and not always easy to find. I order mine from www.saffron.com.
SAFFRON RICE
Melt 4 Tbsp butter in a large skillet. (I now often use half or all extra light olive oil.)
Add 2 cups Minute Rice and stir constantly until rice takes on golden color.
Add 2 1/2 cups chicken broth. (I often make the broth with chicken boullion granules.)
Add 2 Tbsp instant minced onion.
Sprinkle with high quality powdered saffron and mix (should make rice look yellow, a little goes a long way)
Add pepper and salt to taste. (Note: if using chicken boullion it may not need more salt)
Put in oiled baking dish and bake at 350 degrees for 1 to 1 1/2 hours.
BAKED CARROTS
2 bunches organic green top carrots
Peel and cut into slivers (cut length in half , then cut those halves into quarters lengthwise)
Place in oiled baking dish, layering with salt, pepper and dotted butter or olive oil
Bake at 350 degrees for 1 to 1 1/2 hours.
