Growing up is not always fun.
I have to pay my own bills. I have a real, full time job that takes up 8 hours of every day. I have to pay taxes and contribute to social security and worry about things like insurance. When something happens with our house or cars, we have to get them fixed ourselves.
And when my computer stops working, I have to steal my husband’s to blog until I can get a new one. PS: Going back to posting directly in WordPress after using Windows Live Writer? Not fun at all. I feel like I’m re-learning everything about blogging this week.
But the other side of being a grown up is pretty nice.
I pick the music I want to listen to (almost always The Avett Brothers). I get to pick out my own clothes. Things like decorating and movie choices and fun errands are all mine.
And I get to decide what I want to eat and what I don’t want to eat.
I hated carrots when I was kid. Raw, cooked, it didn’t matter; I didn’t want them anywhere near my plate. Even after getting married, I wasn’t a fan of carrots. It took me a few years of slowly adding small pieces to soups and stews or a pan of roasted vegetables to get to the point where I would finally try them raw.
After finally admitting that I didn’t mind the cooked carrots (and I did not enjoy admitting that to myself – or my family – after all those years of letting them know how much I didn’t like them), I decided to try them raw on a salad.
But not in big thick slices. I took my vegetable peeler and shaved off paper thin strips of carrot, turning that vegetable I used to hate into bright orange ribbons for a salad topper. Now salads aren’t the same without those crunchy strips of carrot.
I still won’t eat carrots compeltely on their own or dipped into dressing or hummus as a snack, but I’ve finally learned to enjoy them in dishes – raw or cooked – and especially in salads.
Now that apples are in season, I love having them around to toss into salads. This mix of tart apples, crunchy carrots, and sweet dried cherries gives a fun new twist on a typical carrot salad. A little bit of spice from curry, tang from the yogurt, and a pinch of cinnamon and ginger bring everything together.
Carrots may have finally made the cut, but don’t get me started on applesauce.
Curried Apple and Carrot Salad
Makes: 4 servings
- 2 medium apples, cored and diced
- 2 carrots, peeled into thin strips with a peeler and cut into 1-2″ pieces
- 1/2 cup dried cherries
- 1/4 cup plain yogurt
- 1 tsp curry powder
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 1/8 tsp salt
- In a medium bowl, toss the apples, carrots, and dried cherries together.
- Stir the yogurt, curry powder, ginger, cinnamon, turmeric, and salt into the salad and refrigerate for 20-30 minutes before serving.