Stewart Little, My Fathers Dragon, Dr. Doolittle, and Charlotte's Web are a handful of favorites. But at the top of the list (I think they've read them a few times each now) is Pooh's Library: Winnie-The-Pooh, The House at Pooh Corner, When We Were Very Young, and Now We Are Six.
Because of this beloved relationship with the friends of the 100 Acre Wood, we have adapted a few Pooh-isms. So like Pooh Bear, when Dylan is feeling hungry, he says he's feeling "a little eleven o'clockish". I laugh every time because it perfectly describes how most people are feeling that time of day. Although not an obvious snack choice these roasted carrots tossed with fresh dill hit the spot around eleven the other morning (which is essentially lunch time when you wake up at 5 am right!?) and would make a great holiday side dish.
Whole Roasted Carrots with Dill
1 bunch whole carrots, peeled
2-3 tablespoons olive oil
Kosher salt and black pepper
2-3 tablespoons fresh dill, chopped
PS. I had to stop and snap these driving to preschool. Seriously fall, you rule.
1. Preheat the oven to 425 F. Toss whole carrots with olive oil, salt,
and pepper and arrange in a single layer in a large cast iron skillet.
Roast for 30 minutes or until they are deeply caramelized. Remove from the
oven and toss fresh dill into the pan, shake everything around and