2 tbsp olive oil
2-3 cloves garlic, minced
3 tbsp freshly squeezed lemon (or lime) juice
parsley or cilantro, fresh, chopped, to taste
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
4-5 large carrots, scrubbed & quartered
1/4 C dried currants (or cranberries), optional
In a food processor, blend oil, garlic, parsley, & spices. Pour into a large bowl.
Add carrots to food processor & pulse until finely chopped. Toss carrots with currants & dressing until well coated. This is great over salad greens or in a wrap or pita bread.
**In my family, there was ALWAYS music playing on the record player. My parents had a very diverse collection of Cuban & Mexican music (think Bene More, Trio Matamoros, etc.) as well as whatever was the rage (think disco). When I was about fourteen, I discovered their big band swing albums, thus forever dooming myself to geekdom. I fell in love with the sound, the vocalists and their harmonies (such as The Modernaires with Glenn Miller & The Pied Pipers with Tommy Dorsey, along with the solo singers Helen Forrest, Dick Haymes, Helen O'Connell, & Jo Stafford). I got their autographs and went to their shows at Meadow Brook Music Festival. In fact, I got to meet Helen Forrest and Tex Beneke when they played there. What sixteen year old does that? Weird, I know. But it was fun. To this day, I love the music and style of the 1940s.