Well hello, early snow! I’m sure I’m not the only one out there who woke up a little surprised, a little excited and a little sad this week when I saw a blanket of white on the ground. I love the changing of the seasons, but I was a little sad my growing season was cut short this year. Thankfully, a friend and local grower, Deb from Vesta Gardens, visited to warn me to pull my garden ASAP. Actually, she told me I should have pulled it the day before, but what can you do.
This is such a comforting and soul satisfying dish for me. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. The key to this dish for me, is the quality of milk you use. There is no additional sweetness in the base of the rice porridge other than the milk itself, and it always amazes me how it comes through. Shout out to Rock Ridge Dairy for their amazing product we are so lucky to use!
I have been looking for a recipe that uses the whole carrot, root to tip, for a while now and usually, it’s a bust. I don’t care how healthy they are, I don’t like pureed carrot green smoothies. Maybe I just haven’t found the right recipe, who knows, but what I do know is that if I don’t love what I’m eating, I’m not going to make it again.