Yellows and Oranges

Autumn is definitely a glorious time with the abundance of fresh produce on hand. The berries, mushrooms and the harvest from our small garden has certainly kept us busy. I have taken quite a few photos and have recipes on hand, but my only challenge is that, just like you, I only have twenty-four hours in a day.

Right now the radio is playing classical music in the kitchen. The baby is laying on floor next to me, with his belly full and my two year-old is also keeping me company, ocassionally engaging in conversation and bringing me pieces of paper that she is cutting up. She is quite proud of her scissor skills. Four year-old Erik is running outside with his best friend. Sometimes they hunt lions and sometimes they “motor cross” along the ditches with their motor bikes (read: kick bikes). Three are in school and so the house is calm.

Just down the road and to the right is an old red house that has front yard nearly the size of a small field. Every year in the later summer and early fall it is a field of sunflowers. The owner of the house has placed a sign stating that you may freely pick some flowers and pay what you wish into a little metal cannister attached to a tree. Twice I have visited there for my flowers. The yellow bouquet certainly brings a bit of sunshine into some of our gray fall days.
sunflower bouquet

Now that the crisp and cool weather has arrived I have started using the oven more. I have been roasting vegetables as a side for dinner. These honey glazed carrots really hit the spot. And since there is often a shortage of time, they are so quick even for a week night dinner. My husband had placed some wild grouse into the Crock pot that morning and so the house was filled with delicious scents.

Honey Glazed Carrots

carrots, peeled and cut into long sticks
olive oil
fleur de sel
freshly ground black pepper
herbs according to taste
honey glazed carrots
Spread evenly on a baking sheet lined with parchment paper. Drizzle with oil and honey and sprinkle with salt and pepper. Add herbs according to taste. Bake in the oven at 200 C/390 F for about 10-15 minutes or until the carrots have gained a little color. I have noticed that when using the fan, the time is reduced and I usually reduce the temperature as well about 20 degrees.
honey glazed carrots and wild game


  1. What a lovely post! I love the flowers. And I especially love the carrots, both the photograph and the recipe. Very inspiring. I have to roast some carrots now. Thank you for the idea! 🙂

  2. I just LOVE sunflowers! As does hubby. I could see myself running through that field… And those carrots! Those will be on my dinner table tonight!

  3. The sunflowers are just beautiful and the carrots look so good, one day I will learn to love cooked carrots, I always love them raw but not cooked. I have to give it a try, it’s been a long time.

  4. There is a hose on my way to the pet store and the front yard is filled with sunflowers. It’s beautiful to see and so very unusual for a home in the city. The ability to turn on the oven again to roast vegetables is one of the blessing of Fall’s coming. Your roasted, glazed carrots look like they were perfectly prepared. I hope I can find some at the farmers market tomorrow. What a tasty side dish they’ll make!

  5. love how you put the pictures of the sunflower field just before the sunflowers on your table – made me feel like i had gone out to pick them and bring them home 🙂 happy weekend!

  6. I love the way roasting brings out the flavors of carrots. Thank you for sharing the lovely photo of the sunflower filled yard…it is beautiful.

  7. Gosh I love my lunchtime blog reading session! I’m sitting at work, chomping on a fairly ordinary sandwich, reading about wild grouse in a crockpot! You’ve transported me to Finland in the space of 10 minutes. The sunflowers and honeyed carrots are gorgeous, as is the little glimpse of forest through your door.

    1. I love squash, it certainly spells fall for me. We have recently been able to find butternut squash here. Squash is not so easy to find, unless of course you grow it in your own garden.

  8. thank you for your thoughtful comment! i am fascinated by your work and am looking forward to reading more about it. do you have six children?

  9. You are such a beautiful writer. I almost feel like I’m where you are as I red through the paragraphs. I haven’t eaten honeyed carrots for ages, but I used to love them. They’re delicious. Beautiful photos. I’m going to get in the kitchen and revisit honeyed carrots, I think! xx

  10. I made your carrots that very same day and they were delicious! There were just 3 of us eating them and we didn’t have enough because my 13 year-old just kept wanting more! As for my 10 year-old, she loves raw carrots but could never get her to eat them cooked. I was hoping these would do the trick, but they were a no go. I think she has issues with the texture of cooked carrots.

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