Hard Boiled Eggs

This is not rocket science and I'm sure there are a thousand recipes out there for making hard boiled eggs, but this has been my go-to recipe for years, so I'll keep using it. I'm posting it here just to simplify things so I don't have to search for the cookbook* anymore. 

Place desired number of eggs in a saucepan; cover with water. (Water should be at least 2 inches above eggs.) Bring water rapidly to boiling; cover pan and remove it from heat. Let stand for 20 minutes. Cool eggs quickly by filling pan with cold water.

*From the book Where's Mom Now That I Need Her (1993).

Glazed Carrots

This recipe from Lil' Luna has changed my go-to veggie side dish from broccoli to carrots. These are so satisfying and easy to prepare. Yum!

16 oz. bag of baby-cut carrots

1/2 c. water

1 1/2 Tbsp. butter

1 1/2 Tbsp. brown sugar

salt and pepper to taste

Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat. Turn to low and simmer for approximately 6 minutes.

Here is where I sometimes venture off the directions for a bit. Not all baby-cut carrots are created equal. Sometimes they are thin and petite. In that case, skip this paragraph. The recipe, as written, will work just fine. But sometimes baby-cut carrots are short but very fat and will take longer to soften up. In that case, I cover the pan and simmer (on low or medium low) for an additional 6 minutes or so. Then remove the lid and continue on with the final phase. 

Turn back to high and cook until all the water is evaporated and carrots are tender, usually another 5-6 minutes. I like to stir occasionally to give every carrot a turn in the sweet glaze. Remove from heat. Sprinkle on a little salt and pepper and enjoy!

According to Lil' Luna, this makes 4 servings (94 calories each).