Today’s noodle dish is repackaged from last night’s vegetarian pho. I just love to throw dinner leftovers into the lunch boxes—in this case: rice noodles, pan fried tofu, and pieces of vegetable gyoza tossed in a little soup broth and teriyaki sauce. The little round container next to the baby carrots is filled with plain yogurt drizzled with honey. Seriously, is there anything better than honey yogurt? I also made a little fruit salad with strawberries, kiwis, pineapple and some melon that I bought at Trader Joe’s (I forget the name of this melon, but it’s good—tastes a bit floral and cantaloupe-y). The treat today is a dried apricot.
And, can we take a moment here to discuss baby carrots? These are baby carrots:
Aren’t they glorious? I buy these carrots every weekend at the farmer’s market. They are sweet and crisp. I don’t bother peeling them; I simply cut off the tops, feed the tops to my worms (yes, we have worm bins) or put them in the compost, give them a good scrub and let them dry on a kitchen towel. During this process, the kids inevitable walk by, snatch a carrot or two, and eat them while running around the yard. These carrots are just so tempting; if you see them, you must eat one immediately.
These, on the other hand, are not baby carrots:
These are the unsightly little carrot cast offs that are tumbled and manufactured into cute little “baby carrots”. They are usually doused in a chlorine solution. They have almost no carrot flavor. To add insult to injury, they are often packaged in individual servings: little plastic bags inside of bigger plastic bags. Plus, they’re slimy. Don’t eat these little nasties. They give carrots a bad name. Don’t feed them to your children or they may never know the flavor of a real carrot. Buy big carrots, preferably not in plastic, and cut them into small pieces for snacking.
Okay, I feel better now. I’m finished with my baby carrot rant. Back to my pre-bed cocktail.