Carrot
By Michelle Webster-Hein
February 28, 2014
Tonight I peeled and chopped carrots for dinner, tossed them with oil and thyme, oven-roasted them. The simpler the ingredient, the more miraculous it seems to me.
A carrot. What must that have been like, on first discovery? One insistent tug, one long orange tooth slipping upwards. Bright and grubby, sweet. Had I been that cave woman rooting in the dirt, I would have thought anything possible.
