Carrot Salad with Cumin

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

I heard a story about a mother who was sick with the flu. Her darling
daughter wanted to be a good nurse. She fluffed the pillows and brought
a magazine for her mother to read. And then she showed up with a cup of
tea. "You're such a sweetheart," the mother said as she drank the tea.
"I didn't know you could make tea."

"Oh, yes," the little girl replied. "I put the tea leaves in the water
like you do, and I boiled it, and then I strained it into a cup. But I
couldn't find a strainer, so I used the fly swatter."

"You what?"

And the little girl said, "Oh, don't worry, Mom. I didn't use the new
fly swatter. I used the old one."

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                            TODAY'S RECIPE
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Today's salad is not only tasty, but it will brighten up any plate with
its bright contrasting colors. It can also be made a day or two ahead of
time and kept refrigerated.

Carrot Salad with Cumin

1 lb (500 g) carrots, thinly sliced
2 Tbs (30 ml) extra virgin olive oil
2 cloves garlic, minced
Salt and freshly ground pepper to taste
1 tsp (5 ml) ground cumin
1/4 cup (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
1/4 cup (60 ml) sliced pitted black olives

Boil the carrots in enough water to cover until tender, about 5 minutes.
Drain and rinse with cold water. Heat the oil in a skillet over moderate
heat and add the carrots, garlic, salt, pepper, and cumin. Cook for
about 5 minutes, stirring frequently, until the carrots are coated with
the mixture. Transfer the carrots to a bowl and add the parsley and
lemon juice, tossing to combine. Add the black olives immediately prior
to serving. Serve chilled or at room temperature.
Serves 4 to 6.
Received on Thu Dec 31 12:40:29 2009