Dearest, most treasured readers,

Apologies for the unexpected break from the business of blogging about the food of the French Republican Calendar. I return today with a few backlogged dishes. On 27 Floréal, we celebrated chives! My thoughts turned to chive soup, then quickly away from chive soup. Instead, I made a delightfully spring-y dish with chives from our garden.

Glazed Carrots and Chives

1 lb of carrots, peeled and cut in 1/2 inch pieces

2 tbs butter

1 cup chicken stock

2 tbs sugar

1 tbs diced chives

salt and pepper

First, bring the chicken stock, and butter to a simmer in a medium pot. Add the chopped carrots and cook on medium, covered, until the carrots are tender – around 10 minutes. Uncover and add the sugar. Cook for another 2 to 3 minutes until the sugar has dissolved. Add the chives and enjoy!