Zoom Cooking with Amy: Carrot Pancakes

I’ve really missed Zoom cooking with Amy in the six weeks that my tendon has been healing. I’m grateful for the diagnosis and the therapy, and the home exercises prescribed by OT Marla, and that I have had the dedication to be compliant. I can do so much more with my left hand now than I could two months ago, and with much less pain. Amy was up for spontaneous Zoom cooking, and went out to buy carrots to make the recipe I’ve been dreaming about for weeks.

With the second carrot harvest yesterday, and some leftover store-bought carrots, I needed to use up some, and sent Amy this recipe that looked too good to pass up. I didn’t have yogurt, so made a tomato-herb-sour cream sauce; without enough cilantro in the garden, I added parsley to the carrot-egg-garbanzo flour pancakes. They were delicious! I’m grateful for carrots from the garden, for ranch-fresh eggs, for improvisation; for bacon fat and olive oil, and for all the people and processes involved in getting these staples into my kitchen from where they originated; I’m grateful for the internet, and all the hundreds or thousands of people, and the materials, engineering, and ingenuity that cause the internet to come into my house and open the entire world to my curiosity and appreciation. I’m grateful for Zoom cooking with Amy, who’s been my friend for fifty years.

Carrot Pancakes with Salted Yogurt, minus the salted yogurt. So simple, so delicious!
I’m also grateful for the opportunity to help Deb by keeping Rocky for a week while she travels into the maw of Henri; I’m grateful to spend time with this fierce, adorable little terrier that I rescued thirteen years ago from an untenable situation.

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