Question: How do you repair your house when it is officially bursting at the seams?
I can’t answer that – yet – but I can tell you that 8-handed Apples to Apples when half of the people playing are half in the bag is a hilarious experience.
I’m terribly busy this morning (I had to come into the office to be able to log on to my laptop – how’s that for a vacation? LOL), but I do have time to give you the recipe for this simple, classic summer salad. Because it’s what you make when you have 6 quarts of carrots from your CSA in the fridge. (The remainder will be canned. Soon. I hope.) Later this week, I’ll give you the method for the Perfect Smoked Beef Brisket.
If Beloved lets me – I think it may now be a family secret.
Have a lovely Monday, y’all.
4 cups shredded carrots
1/2 cup raisins
1/2 cup pineapple, finely diced
1 cup mayonnaise, preferably homemade
Salt and freshly ground black pepper, to taste
Toss the carrots, raisins and pineapple in a large bowl with the mayonnaise until thoroughly mixed. Taste; season as needed with salt and pepper.
Refrigerate for an hour to allow the flavors to blend. Serve cold.