As a young girl, my mother schooled me in the fine art of bow tying. “One should also be able to do it behind one’s back.” She cooed. A conquered talent which even today gives me great satisfaction. Now, when I’m leaning over the stove I’m confident those behind me view my neatly tied apron with a smile, insuring my wardrobe is in perfect harmony with my food. (Watch the video below, so you can learn, too!)

I know it doesn’t matter. No one writes blogs about people who can’t tie a perfect bow. Still, it’s important to me. And it’s important to this recipe.

But before I launch into my first culinary meme, let’s talk about what we use to tie bows: The ribbon.  A simple adornment, ribbon-weaving is known to have been established nearSt. Etienne, France in the Loire Valley as early as the 11th century. That means there have been mothers teaching bow-tying for almost a millenia. That makes mentioning it, and basing my recipe upon its sinuous and delicate form, that much more valid.

Enter the carrot. Simple, brightly colored, and tuberously honest. Now, enter the vegetable peeler. Why, beautiful ribbons can now be found everywhere! Their ability to adorn transcending the parlor and dress shop to arrive upon your plate. That’s some serious harmony.