Fries-day

This one is so easy we're just going to do the shopping list & the recipe on the same day. Really, it has nothing to do with jumping for glee at getting rid of our 18-year-old refrigerator this weekend and replacing it with a Craig's List beauty and setting up the new fridge just the way I - I mean "we" - like it.

But since you're probably wondering... it's white (old one was nasty beige), has the freezer on the bottom with a shelf & racks in the door, and according to Sweetie there's some kind of a wine holder in the fridge that I'll be able to see when we take it off the dolly.

And sincere thanks to our neighbor, Dad of The World's Best-Behaved Dog, who helped get it into the house!

So are you throwing the last few burgers on the grill as Fall approaches? Sauteeing some chicken or tossing some ham on the dinner plate? Just plain having sandwiches for dinner?

Cumin Carrot Fries are super-easy and a nice change from regular french fries. Unlike frozen french fries, you know exactly what's in these. And if you have kids who don't like spicy foods, just leave the spices off of some of them and voila - kidfriendly and parentfriendly on different sides of the same cookie sheet. Beat that.

You'll need:
1 1/2 pounds of peeled carrots, cut into 3-inch sticks. No, they don't have to be exactly 3 inches and yes, a bag of baby carrots will work just fine - just split the larger carrots in half lengthwise

2 Tablespoons olive oil - vegetable oil or canola oil will work just fine instead of olive
1 teaspoon ground cumin
1/2 teaspoon kosher salt or 1/4 teaspoon regular table salt

If everyone is having spiced carrots, then measure the oil, cumin, and salt into a ziploc bag. Seal and shake to combine. Add the carrots and seal & shake again.

Turn the carrots onto a baking sheet (I like to line mine with aluminum foil for easier cleanup). Roast - which means to cook uncovered - in a 400 degree oven. They will cook for a total of 30 minutes; be sure to take them out briefly at 15 minutes to turn each carrot over. Otherwise they'll burn on one side.

If some of your crew is having spicy carrots and some plain, then add 1 TBSP olive oil, a little salt & pepper, and half the carrots to a Ziploc. Seal and shake and turn out onto one side of the cookie sheet. Using the same bag, add 1 TBSP olive oil, a little salt & pepper, and HALF a teaspoon of cumin. Seal and shake, then add the rest of the carrots and seal and shake.

Add those carrots to the other side of the cookie sheet. Roast at 400 degrees for a total of 30 minutes, flipping each carrot at 15 minutes. A pair of tongs makes this a breeze, but a fork works well, too.

Happy cooking!