Tap, tap… This thing on?
Hello, universe, I’m back and better than ever. It’s been a minute since I posted last on TFF (sorry!), and I have to say that it feels great to jump back in. How I’ve missed every stage of the process! Conceptualizing and testing a recipe (my husband loves this step most of all), finalizing a dish, photographing the beautiful ingredients, and writing & reflecting when the dust settles.
Since I last posted, my work life has picked up steam. I’m busier than ever, and eternally grateful- even in challenging moments- that I get to pursue creative work for a living. Yet I find myself struggling to balance my career and self care. There are days when I feel like my head isn’t screwed on - constantly jumping from one task to the next without having even a second to breathe or internalize. Then there are other days when time passes slowly, without urgency.
This month, in my morning meditations, I think about creating balance in my life. My intention is to openly welcome challenges that help me develop untapped skills, and teach me new things about my work, while appreciating the blessing of slower days- days with plenty of open time to work on passion projects like The Wandering, and The Fennel Frond.
Burnt carrots with parsley oil & feta is a recipe that manifests this idea of harmony, especially when I recall how it was conceived. The dish is inspired by a snack that was put together by my dear friend Sam, who truly lives out this idea of self care & balance. He tunes into his needs, and constantly negotiates between productivity and rest. The recipe came to fruition a few weeks ago when Sam came over to my apartment after a long day of work, large bag of carrots in toe. After quickly popping them in the oven, he finished them with parsley and feta and a drizzle of olive oil. It was simple & delicious- the perfect bite after a taxing day, the perfect way to honor your body and nourish your soul.
- 2 lbs. carrots
- 2 tbs + 1/4 cup of olive oil
- salt & pepper to taste
- 1 tsp smoked paprika
- 1 cup of parsley chopped
- 2 cloves of garlic
- 1/4 cup of feta
Preheat oven to 425. Wash carrots and dry. Place carrots on sheet pan and drizzle with olive oil, salt, pepper and paprika. Roast for 35 mins or until golden brown. Sprinkle with chopped garlic and roast for another 5 mins until fragrant.
Meanwhile, place parsley, remaining oil, garlic and salt in a food processor and pulse until well incorporated.
Top carrots with parsley oil and feta & enjoy.