Carrot salad (Get excited. Really.)

Greg downloaded several weeks’ worth of photos yesterday and looked through them.

“Those carrot salad photos came out really well,” he said. This was his not-so-subtle way of asking me to blog about the carrot salad.

“Nevermind how it tasted,” I said. “I have to blog about it because the pictures are pretty.”

Incidentally, are you feeling a little sorry for us that we get excited about photos of carrots? We used to get excited about sky-diving and trips to Spain. Now, carrot salad.

I have been meaning to tell you about this carrot salad because it’s fantastic, such an unexpected combination of flavors. It calls for a North African chile paste called harissa. I haven’t been able to find it in any store, so I’ve been using Thai chile sauce.

The one time-consuming part of this is preparing the carrots, but it’s better than standing over a hot stove or oven on a summer day.

And now for our lovely carrot photo by Greg: