This week's FFWD recipe was Spiced Butter-Glazed Carrots. Nice recipe, however, I should have doubled the seasonings. The carrots were good, but on the plain side. I like cardamom so really would have liked more of that, in particular.
As for the photo, my husband wanted to showcase my much-maligned talent for serving monochromatic meals. Why did I serve orange buttercup squash with the orange carrots and golden chicken schnitzel when I could have made green broccoli instead?? I even almost made some Yukon Gold potatoes! He added the pumpkin and the orange to the composition just to make it even more poignant (also the tomato - and for what? contrast?). So many of my meals are composed of same-color dishes (as this blog gets longer, there will be more evidence, I am sure). I usually don't even realize it until we plate everything up and then I wish I would have planned better :).
Also this week, I made the Roasted Jerusalem Artichokes with Garlic from Around My French Table and a Borscht recipe from my sister (I think from a Moosewood cookbook). Two things I've never made before & both were great!