Can’t live without rainbows Thursday

I’m tired. I’m tired. I’m tired. My eyes want to be closed but my brain doesn’t want to be asleep. It’s cool. We can all have breathing deep kinda days, can’t we?

Alrighty then.

I do love getting off on the right foot. It much better than getting off on the wrong foot, something I’m also quite good at. What I don’t want to do is not brag about my Thursdays. Back in the day, Thursday was my solace, my day to forget time and my one and only weekend. It’s tough working for a newspaper. People seem to want the news everyday and when you’re not the boss, you don’t get to pick which day you want to flip them ALL off.

I picked Thursday. I would’ve rather had Tuesday, my original weekend but Thursday was just laying there, inviting me in. I rolled my eyes and took it. Thursday can be quite dramatic.

This Thursday (I mean the one I’m sitting in right now), was very dramatic. By that I mean, nothing happened. I didn’t get my day off which technically doesn’t exist anymore. I’m glad it doesn’t. I was the only one (well, Claire too for a while) who couldn’t say TGIF. I’m not going to be a day basher. I’ve always loved all days equally. If you’re not living your life on Monday or Tuesday or Wednesday or this day of Friday, then you’re not doing much of this living thing at all. I object to not living. The alternative is quite unpleasant.

As Awesomepants just said, “bloggers need holidays too.” I agree. But today is Thursday.

It needs me.

Ingredients

• 1 bunch of rainbow carrots (Count 7 carrots in all)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup (you can also use honey)
• Sea salt and pepper to taste

Preheat your oven to 425 degrees F which in my house takes eight Thursdays. Days I’ll never get back again, but this is something I have to do. For the fans.

(edit: I didn’t peel the carrots. I just rinsed them well and dried them off. You can peel them before of after they’re roasted. Your choice)

On a baking sheet lined with foil, line up the carrots like prisoners and rub them with olive oil. Pour the balsamic vinegar next and then add the salt and pepper to taste. For me, 1 tsp of salt plus a little bit more was enough. 1 tsp plus a little more….you don’t get instructions like this anymore, do you?

It’s better if you do not.

Close the foil over the carrots and place the tray on the middle rack of the oven for 30 minutes. At the 30-minute mark, pull the tray out of the oven and drizzle on the maple syrup. Leave the foil open this time around and place it back in the oven for 15 more minutes. The carrots are ready when they’re caramelised and you can pierce a butter knife easily through the largest carrot.

That was easy. My love for roasted carrots and beets is insatiable so it better be easy.

Serve with quinoa or just eat them the way they are. I ate all 7. Once and a half. I know what I’m talking about.

Hope you had a more relaxing Thursday. If you’re in India you’re over it and wondering what the heck I’m talking about.

Oh nothing much. TGIF.