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What can I say?  We’ve been a bit busy with things such as watching grandkids, enjoying the birth of grandchild (and 1st girl!) #4 being born and lots of the usual.  Then there was Thanksgiving!

And without a moment to breathe-tomorrow is the start of Hanukkah!

We’ll celebrate on Monday night at Adam and Sam’s home.  Sam’s mom Linda is here and hopefully between we two grandmas we’ll be able to combine our efforts and have a nice dinner without a lot of effort.  estatic

Linda is making matzo ball soup, kugel and latkes.  I’m doing glazed carrots, baked donuts and Steve is picking up some Costco chicken on his way home from work.

Paper plates.  I’m going to the DDS that day and have to get the older boys from school, so I’m going to buy some foil pans to put the food in-makes for much easier clean-up!

I’ve shared the baked donuts recipes already with you all, but here’s an easy and tasty way to get your carrots done:

This serves about 6-so I’ll be doubling the recipe!

About 1-1/2 lbs carrots-peeled and cut down the middle LENGTHWISE

4 TBSP coconut oil (I love the taste it gives, but feel free to use butter, margarine, etc)

1-2 TBSP lemon juice (let your love of tang be your guide!)

2 TBSP. brown sugar

1 Tsp. cinnamon

Option?  If you love ginger the way we do-add 1/2 tsp.

Boil carrots in salted water until tender and drain VERY well.

In a heavy skillet heat up your “fat“, add the rest of the ingredients and stir constantly until thickened.  Add the carrots back in and stir until everything is nicely heated and glazed.  

Figure the entire process will take about 20-30 minutes.


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