May 13, 2019-- Honey Roasted Carrots in Letters to my Friend

Dear Friend,

Sometimes I wish Prosebox has a button for you to like or bookmark a post. I understand that, that way, we would just be writing for like’s and upvote’s and whatnot. That would defeat the purpose of this site, which is where you come when you want to read people’s most authentic writing.

It’s just because I read some fantastic posts on Mother’s Day, one from a mother of a miscarriage baby, another from a yet-to-be-mother who is still trying after years. They wrote so profoundly about the sadness over something/someone that is not yet. It’s just amazing. … now I don’t know where those posts are.

Well I’m so, so far from becoming a mother. I don’t know yet if I’ll be up for the responsibilities. But still.

Anyway.

Well I’m here to talk about you. It’s been 1 month and 1 week. Why are you still not back yet? I told myself I’ll just check on your account once a month, yet I’ve been checking several times per day for all this time, seriously. Fine, maybe I’ll write to you from here. I don’t feel very motivated. I’ll only write when I cook up something new.

Time to up my cooking game? Can I just do more sophisticated things now? Nah, not likely.

I don’t feel like writing anything down about you anymore. Apologies to any reader. I don’t even know where to start. Maybe it’s just between me and this person. I don’t know. I give up.

Love,
Your fangirl.

Ingredients
50 m
4 servings
204 cals

8 carrots, peeled
3 tablespoons olive oil




1/4 cup honey
salt and ground black pepper to taste
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Directions
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Prep
10 m

Cook
40 m

Ready In
50 m

Preheat an oven to 350 degrees F (175 degrees C).
Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.