As today marks the centennial blog post I thought that I would delight your taste buds with beta carotene, vitamin A, C, pectin, fluorine and potassium. As your presence and energy has fortified Acacia on many days, I pray that this blog’s ‘thoughts’ have truly been a source of inspiration. I pray that the post were special to read, provided some depth and that they brought back wonderful recollections (childhood, adulthood.) I look forward to continuing to inspire you in some way. I pray that this blog continues to “pique your interest and tempt your palates” with more posts.
Here is my personal recipe for carrot drink:
5lbs of carrots
1 large can of Evaporated milk
1.5 liter of water
1 cup of sugar
A Pinch of salt to taste
A Pinch of cinnamon
A Pinch of nutmeg
A touch of vanilla extract
Carrot slices to decorate
Juice the carrots. In a 2 liter pitcher add milk, water, sugar, salt, cinnamon, nutmeg and vanilla. Mix well.
Serve it chilled.
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Recipe by Brenda L. McCartney
