Lo Is Domestic AF: Cast Iron And Carrots

Lazy Cooked Carrots

How lazy, you ask? Well, you can buy 2 lbs (907 grams) of baby carrots from the store in a bag. The rest is about 15 minutes worth of work standing in front of a stove. That’s it. It’s okay though, this is one of Jacob’s favorites.

Grab that bag of baby carrots. Throw it in a cast iron pan with 2 tablespoons (or more) of coconut oil or olive oil, salt, pepper, and fresh chopped parsley. I like adding garlic scapes to taste in the oil first and getting those cooking while the oil is heating to medium or medium high heat.

While the oil is heating, pat your baby carrots dry and combine a half teaspoon of sea salt, a quarter teaspoon of ground black pepper, and a quarter tablespoon of fresh chopped parsley in a separate bowl – you’ll be adding these later. Remember: you don’t want the outsides of your carrots wet. Why? Water hitting hot oil splatters and splattering hot oil hurts. A lot.

Your oil is hot, now what? Add the baby carrots. All of them. Stir and coat them completely with the oil, then let them sit for a couple minutes, then rotate the bottom to the top. Repeat this for about ten minutes. Then, add your seasoning mixture and stir in completely making sure all of the carrots are coated evenly. Repeat letting the carrots sit for a few minutes, then rotating the bottom to the top. You should notice that the exterior of the carrots starts to blister and turn a brown/black while the carrots begin to soften. Once the carrots are completely tender, they’re ready to serve!

Leftovers are great chopped for soups and stews or pureed for sauces. The options are pretty endless. Bottom line: there are no excuses for carrots to go bad.

Hard mode: If you don’t want to be lazy, you could buy carrots and not a bag of baby carrots, then chop them or coin them. You can make a root vegetable medley and cook it the same way (I highly recommend turnips). If you do buy carrots, make sure to get the carrots that have the carrot greens on them. At the very end, remove the cooked carrots and add a little more oil and salt to the pan, then fry up the chopped carrot greens. I might be a little weird for this, but I love the taste of carrot greens and they’re one of the most exciting parts of any carrot harvest for me, even if I’m the only one eating them.

If you liked this post, please be sure to share, like, and/or comment below. Thank you so much for taking the time to read this brief write up of a quick and easy way to cook carrots.

I hope you have a wonderful rest of your day!

Announcements And Updates: 7 July 2020

Publication Announcements And Author Updates

Here are some exciting updates from authors I’ve previously reviewed and follow, as well as a two of my own 🙂

Sean Haughton

Sean Haughton’s new book Summer of ’16 is now available on Amazon! We catch up with George and Sally in an all new adventure many years after “The Secret In The Breeze” (the second book in the series). I have already purchased my copy as I am already invested in this series and can’t wait to read both the second and now the third.

Alaine Greyson

Participating in a Summer Book Bash, all books from Creative James Media are on sale through 31 July 2020.

A new book, ‘Phantoms In The Moonlight’ will have its launch party on September 8 and you can join that here.


Fun Quizzes For Series Fans: Which Bracken Point Resident Are You? I recently had a great time with this quiz. For those curious, I got Jonathan – our favorite addiction specializing psychiatrist.

Be sure to sign up for Alaine Greyson’s newsletter here to stay up to date with all of her latest announcements!

T-shirt Update

In May I held a writing contest and the winner got their choice of one of these three shirts. I really like how they turned out and I’m sorry it has taken me so long to get these up.

“A Hundred Different Skies” Progress Update

The final poem list and order are finished! I decided that I will be taking the less enigmatic/ambiguous poems regarding my life and putting these in a separate collection to be released at a later time. Given the nature of a poetic memoir and the incredible adventures that my family has lived together, it’s essential we take our time in reviewing all poems with more personal content.

That’s all for the updates! Thank you for taking the time to read 🙂

Lo Is Domestic AF: Vegan Pesto

Not A Disaster

I developed a recipe for vegan pesto after some trial and error that can be modified depending on the food allergies of those present. As a bit of explanation, Jacob is allergic to dairy, peanuts, chicken, turkey, peas, cod, and has a sensitivity to nightshades. We both have celiac disease. I am allergic to mammalian meat, peanuts, and Red Dye #40/E129. Together we live a mostly pescatarian life with very little candy. This has meant many recipes get modified, or become difficult to make.

The original version of the recipe we recorded after the first edition turned out well, but we never added water. You see that in the picture above. Ignore that and follow the instructions below.

The Recipe

To begin, first make sure you have at least 2 packed cups of basil leaves harvested.

We tend to use a blend of basil varieties. I find that using only Genovese Basil creates a boring flavor. I like to combine at least 2 varieties of basil – for this batch I combined thai, genovese, and sweet basil.

Set aside the herbs you’re not using to avoid accidentally incorporating them and to provide the cat with some entertainment. Cats always need additional entertainment.

Look At This Absolute Unit!

Also, be sure to admire any exceptionally large basil specimens. It’s important to take small moments to appreciate just how large these leaves can get. I do not have small spoon rests, and one of my basil tops was almost twice the size of the smaller of the two.

Once you have all of your leaves separated from the stems, be sure to gather the following:

  • 3 large cloves of garlic
  • Nutritional yeast
  • Olive oil
  • Almond flour (or pine nuts)
  • Lemon juice
  • Sea salt
  • Blender

Once the garlic is chopped, combine garlic, basil leaves, 3 tablespoons olive oil, 4 tablespoons nutritional yeast, 3 tablespoons lemon juice, and 1 tablespoon almond flour (or pine nuts), and 1/4 teaspoon salt in the blender.

Blend this using the pulse “Chop” function of your blender, using a spatula to push down the sides gently until homogeneously blended. You will then be left with a beautiful pesto that is perfect for eggs, toast, pasta and mixing into recipes like plain risotto.

If you would like to preserve the pesto, I recommend transferring it into a jar using a standard canning technique. This will darken the pesto and remove that bright, beautiful green color, but will not dramatically impact the flavor. If you do not can the pesto, plan to use the pesto within 7-10 days if it lasts that long.

I’d love to hear from anyone that tries this recipe out! If you like this post, please share, like, and/or comment. This helps me know which posts my readers enjoy most.

It means so much to me that someone took the time to read this today. I hope your week started off well and that you had a wonderful, amazing Monday. Remember, without you, these words don’t mean much of anything. Thank you.

Lo is Domestic AF: Tie-Dye Pie (Mild Fail)

Fourth Of July Jell-O? Oh No.

What started out as an attempt at carefully crafted Jell-O art quickly became a disaster turned new creation and summer tradition.

Jacob loves tie-dye. He’s living in tie-dye hoodie II – the slightly darker sequel. To celebrate the Fourth of July, I wanted to get out of the house. I am a fan of Randonautica (it’s kind of like a weird spin on geocaching without the human caching). I’m showing you that picture first because it’s prettier and it had to wait until after my kitchen disaster.

The Disaster Begins With A Jell-O Mold

It all started with me wanting to make a bundt molded Jell-O with a regular cake pan-molded Jell-O to then fill with lemon-vanilla pudding and top with whipped cream. Sounds simple enough, right?

It would have been if I had nonstick spray and hadn’t resorted to using coconut oil to grease the pans. This was a horrible mistake. I put the powder dissolved in hot water into pans coated in coconut oil. So many levels of disaster.

A few hours later I decided I had to get the Jell-O out of the pan. Somehow, this was when I realized the error of my ways and not before. With the Jell-O mold ruined, I decided to invent a new recipe to recover everything! Behold – Tie-Dye Pie (without the crust this time around. I’d recommend using a graham cracker or equivalent crust).

The Recovery And New Recipe

Next up, I decided to make the filling, since the Fourth of July is a Keep Calm and Blow Stuff Up kind of day. I combined a shot (1 fl. oz) of Torani French Vanilla syrup (we use Sugar Free, you don’t have to), Jell-O lemon instant pudding, and a can of coconut milk. Using a hand mixer I blended this on medium for 3 – 4 minutes.

Next, in my Pyrex pie pan I layered everything together, Blue Jell-O. Sickly lemon yellow pudding. My history of culinary mistakes. Throw them all in there in layers.

Now, once that shameful mess is slopped together, do not stir. Instead, try to hide it under a nice layer of whipped topping. To make this extra American, we’re not making our own whipped topping – we’re using the store bought polymers.

Look at that unnatural creation. From the side, it looks like I should have filled it with little drink umbrellas and gummy fish.

Here’s the fun part – now stick a giant spoon in that pie and start scooping it out. Watch the transformation into your dish!

Now, you have yellow and blue tie-dye pie! You can do this with any color of Jell-O and one of the more colorful options of instant pudding (I would recommend pistachio or lemon).

Taste Test Verdict?

Now that we survived that disaster, it’s time to eat it. I found this dessert to be way too sweet for me, but that may make it perfect for kids. I love that the Jell-O pudding and gelatin keep their colors separate in the serving process and help to create that fun tie-dye illusion. I can imagine this becoming even better with a deeper dish, like one used for a torte, and a rainbow of Jell-O gelatin options layered with the instant pudding.

I hope you enjoyed this edition of Lo Is Domesti AF and my Fourth Of July food disaster. If you enjoyed this, please be sure to share, like, and/or comment. This helps me know which types of posts my readers prefer.

As always, thank you for taking the time out of your day to read this post. It means a lot to me that these words aren’t trapped forever on a server where they never see the light of day (or your computer screen).