Anticiplate

I am just going to say it. Here I go……

I am going to start an internship in a restaurant kitchen this summer. There, I said it.  Now, I will actually be held accountable by all of YOU to actually go through with it.

I contacted a lot of people. Some that got back to me, and some that didn’t. Not yet, anyway. Twitter is amazing, though. I have found it really useful in getting advice and leads on whatever you ask “it”. “It” is this body of knowledge, just waiting to answer questions and give free advice. I wonder if Twitter could also grant wishes like the Zoltar machine from that movie “Big”?

Now, I am just waiting. Thinking: pick me! pick me! And the best part? I am not asking to be paid, either. Nope. I am FREE LABOR. I am just asking to learn my way around a restaurant kitchen and stretch my mind. I am not a patient person, so I hope this waiting doesn’t last too long. But, sometimes the best things come from waiting. Like these pickled carrots.

I love this recipe because it is like nothing I have ever seen. Kind of like those pickled grapes I made. I sneaked a taste early on (hey, I said I wasn’t patient) and they are going to be amazing. I am excited to put them on a salad like this one from one of my favorite blogs, Pithy and Cleaver.

Makes 3 cups

Prep time: 15 minutes

Pickling time: 1 hour or up to 1 week

*Adapted from Issue 43 of the Donna Hay Magazine

2 small red chiles, sliced (seeds removed if you please)

2 cloves garlic, smashed and crushed hard with the back of your knife

2 tbsp. superfine sugar

1/4 c. lime juice (about 2 limes)

1/4 c. rice vinegar

1/4 c. fish sauce

4 carrots, peeled and thinly sliced

Place the chile, garlic, sugar, lime juice, vinegar, and fish sauce in a non-reactive bowl and stir until sugar is dissolved. Add the carrot and toss well to coat. Cover and refrigerate for at least an hour or up to 1 week in an airtight container.

Other fun pickled recipes:

Deb at Smitten Kitchen made these pickles that look very tasty

Molly from Orangette made Pickled Carrots for her guests at her wedding

Shauna from Gluten-Free Girl makes pickled jalapenos and carrots for Carnitas