taste of just how much use it got. Turning the freshly filled kettle on while making my lunch today, it happily began heating up until it reached it's boiling point... where it promptly exploded. I'm not kidding - boiling water flew up and out of it's lid (and onto moi, who was standing next to it), smoke issued from the heating element and the remaining water in the kettle turned an icky, burned-plastic reeking grey colour. YUM, eh? So, I had to go get a new kettle after lunch, and I actually like that one better. Now I'll nurse my burns and drink my tea. Otherwise, kitchening has been decent so far... I've whittled my way through half the carrots in my fridge! I'm hoping to use up some more this weekend in various goodies before freezing the leftovers for wintertime, or at least until after the various ingesters of all my other recipes revert from their pale orange state! OK, so they didn't ACTUALLY turn orange... but I did a year or so ago after my canned pumpkin obsession! For now I'm going to have to leave you with this short post since I've already wasted enough time web-surfing while trying to avoid writing my awful paper for my management class!
Carrot Cookies
Makes 24
1 tbsp ground flaxseed
2 tbsp hot water
2/3 cup sugar
1/2 cup shortening
1/2 tsp lemon juice
1/2 tbsp lemon zest
1/4 cup raisins
2/3 cup grated raw carrots 
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tbsp salt
- Preheat oven to 400F.
- Whisk together flaxseed and water until smooth, set aside.
- Cream sugar with shortening.
- Add cornstarch mixture, lemon juice and zest.
- Stir in carrots and raisins.
- Combine dry ingredients, then stir into creamed mix.
- Drop by spoonfuls on lined baking sheets.
- Bake 10-12 minutes.
Calories: 101.7
Total Fat: 4.3 g
Cholesterol: 0.0 mg
Sodium: 2.7 mg
Total Carbs: 14.9 g
Dietary Fiber: 1.0 g
Protein: 1.4 g
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