While I don’t know much about growing carrots, I do understand that they grow the best in early spring or late fall when the day temperatures are about 75 degrees F or 55 degrees F at night. One of the things I get excited about when Dave and I are eating out is when whole roasted carrots are offered in a restaurant as a side dish. That is my inspiration for this month, and here is my Easy Oven Roasted Carrots recipe. They are tender, sweet, and full of nutrients!
Recently, I had the opportunity to celebrate joint birthdays with my dear friend Nanda Perrone. We took the train to Manhattan and had an Austrian experience. There is a wonderful place on Fifth Avenue near Central Park. It is called Café Sabarsky and the Museum is the Neue Galerie. There is an interesting backstory to this fascinating place. Have you seen or heard of the movie “The Lady in Gold?” In the museum, this amazing artwork is shown. I am sorry to be the bearer of bad news, but originally it was stollen in WWII by the Nazis in Vienna. But now, it has its place in a nice museum. Nanda and I enjoyed a wonderful Viennese lunch. She had Spätzle and I ordered a veal based Weisswurst which is my favorite. But you need to save room for an Austrian dessert. In the early afternoon in Vienna, coffee and cake is a must. At the Café Sacher they have that covered. So it was a treat to enjoy a Sachertorte that day. This cake or torte was invented by Franz Sacher around 1832 for the Prince Metternich in Vienna. It is a delicious blend of a chocolate sponge cake, apricot jam and dark chocolate icing!
From my table to yours,
Your Galley Guide
