Today we’ll be discussing a surprisingly taboo topic: carrot top greens.
Every time I bring up the idea of using carrot top greens in a recipe, I get one of two typical responses: “That stuff’s edible?” or “Ew, that sounds disgusting”. Sigh.
Today we’ll be discussing a surprisingly taboo topic: carrot top greens.
Every time I bring up the idea of using carrot top greens in a recipe, I get one of two typical responses: “That stuff’s edible?” or “Ew, that sounds disgusting”. Sigh.
Recently I have become exceedingly obsessed with coconut. By “recently” I mean “I have been obsessed with coconut my entire life but only now choose to share my dirty little secret with the world”, and by “dirty little secret” I mean “absolutely delicious addiction”. The first step in the 12-step program for addiction is acceptance, right?
Alright, so it didn’t actually break the Internet in a literal sense, but for a moment I really did think it had broken my phone.
As many people already know, up until now I have never shared a recipe, but one fateful Wednesday evening changed everything: