Diverging from the apple portion of my theme, I pulled up another monstrously humongous carrot from my garden and attempted to make dinner out of it tonight, but things took some unexpected turns. I followed a recipe for carrot salad and somehow accidentally made pasta sauce instead.
The recipe called for a mix of shredded carrots, dill, and raisins topped with a salad dressing made from lemon juice, mustard, honey, garlic, and olive oil. I skipped the dill because it's green, thereby turning this into my perfect idea of salad: one with absolutely no green vegetables whatsoever. And I added toasted pecans because I'm adding pecans to everything until I use up all the homegrown pecans.
However, things went rather wrong with the carrot. I remembered that a month ago I successfully shredded carrots in the blender by cooking them slightly beforehand to soften them up, so I thought I would do that again this time. Unfortunately, this time around I forgot the "slightly" part and cooked the carrot very thoroughly. As a result, when I put it in the blender I got liquefied carrot rather than shredded carrot. So I stirred the liquid carrot into the salad dressing and tried to turn it into carrot-raisin soup. Unfortunately, the lemon juice was way, way too strong for my tastes. So to dilute it to tolerable levels, I used it as a pasta sauce instead. It was actually a fairly decent pasta sauce. I don't think I'd intentionally make it again in quite the same way, but it might be worth experimenting with variations on it.