Scarlett has had enough of this June and July rain. I do declare there is such a thing as Global Warmin’.
Why I planted veggies in my garden and they are strugglin’ to make it thru the deluge of water we have been gettin’ daily and sometime twice a day! I was so excited to be able to indulge in homegrown peppers, eggplant, tomatoes, onions, squash, and carrots this summa’. So far the Eggplant is hanging on, the peppers are livin’, but curled up like the letter “C”, Onions are doing fine, but I have lost 3 squash plants and only gotten one itty bitty yellow squash off a vine that is probably not going to make it.
I planted carrots by seed, and they made a runnin’ start but the constant rain beat the starts to death, and I was so lookin’ forward to trying my newly found recipe for Carrot Chips to go with entertainin’ my gentleman caller on the front porch. It seems I will have to go to the market to purchase a few for enjoyment. I can rely on my neighbor for tomatoes, as his 40 bushes will hopefully supply the neighborhood with big ripe red ones suitable for a sandwich on homemade bread smeared with Duke’s Mayonnaise and one big juicy sliced tomato. Until this monsoon season is over we will continue our decision to build an ark, pray we do not go into a drought after all this moisture and humidity make us fodder for those pesky mosquitoes that are surely going to follow in August.
In the meantime, here is the recipe for the Carrot Chips. Even if you use store-bought carrots, it will surely be an addition to your Happy Hour evenin’.
Carrot Chips
Bakes in about 25 minutes
Ingredients- Nonstick spray
- 1 lb of carrots cut into chip size (¼ in thick)
- 2 Tbsp olive oil
- 2 Tbsp cornstarch
- 2 tsp garlic powder
- 1 tsp paprika
- ½ tsp chili powder or cumin
- A dash of red pepper flakes
- ¼ cup parmesan cheese
Preheat oven to 425 degrees. In a large baking dish, spray a layer of parchment paper on the bottom. In a medium bowl, mix olive oil, cornstarch, and all other ingredients (except cheese). Toss carrot sticks in this mixture, then layer them in the bottom of the baking dish.
Bake 18 minutes then toss them with the cheese and bake another 5–7 minutes. Remove and allow them to rest. If you have leftovers, they can rest in the fridge for later.