
Welcome to the 3rd week of the Big Words, Little Foodies Recipe Swap. Tuesday is the day to find the humor in the funny things kids say about food as we try our best to feed the family.
To play:
1) publish a post on your blog fitting the Big Words, Little Foodies theme, and link up with Mr. Linky on this post.
2)Don't forget to link to this post within your post. For more details on the weekly Big Words Little Foodies blog event, see this post.
3) Not required, but feel free to right click and save the Big Words, Little Foodies .JPG above to use in your post.
Big boo has to get up early for school. Most mornings he wakes on his own right, but some mornings I have to wake him up. When he's groggy, I offer him a piggy back ride down the stairs. Last week I gave him a ride down, but forgot to switch the light on in the stair well.
Me: Whoops, silly me. I forgot the flip the switch, sorry we had to come down in the dark.
Big Boo (totally straight, not in joke telling voice): No problem. Did you know I can actually see in the dark. I eat carrots.
It's so rewarding to hear the boys talk about the connections they have with wholesome food. The super powers of food have always been something they sink their teeth in, so it's no wonder that carrot's night vision enhancing benefits are something big boo can causally talk about just after waking up.
Check out these night vision enhancing recipes:
Whole Grain Carrot Cake- I tried a dozen carrot cake recipes before settling on this one.

Candied Acorn Squash- cooking this make me think of my grandma.

Honey Gingered Carrots (from CM on cooks.com)
1 lb pound of baby carrots (or 1 lb of whole carrots cut in similar size to baby carrots)
1 1/2 tablespoons honey
3 tablespoons butter
salt to taste
3 cloves garlic, whole, peeled
1-1 1/2 tablespoons fresh ginger, finely minced
In a cast iron skillet (or non stick, heavy bottomed pan that can take a lot of heat) melt 2 TBS of the butter and the carrots over medium heat, stirring often until carrots are browned. Add salt, garlic and ginger and continue to cook until carrots take on a "roasted" color (not blackened). Be careful not to burn garlic, once it browns, mash it with a fork, and push to side of pan where heat (might be) lower. (As Alton brown says, burned garlic is not good eats....). Stir in honey and remaining TBS of butter until melted and remove from heat.

