Tuesday Tip

I really like carrots and we eat them almost every day. Here's a quick way of slicing them, rather like the fine cutting of onions.
Place the carrot on the cutting board after peeling it. Hold the fat end and with your sharp kitchen knife slice down the center of the carrot, (not cutting the fat top). Turn the carrot over (would that be 90 degrees?) and make the same long slice. Now you have four legs joined to one fat top. Simply slice across the carrot and you have triangles of lovely carrot.
Enjoy.