30 Recipes Suitable for Framing: Carrot Bread

carrot bread_alice_waters_goines

I love art.

I love food.

I grew up around these themes with heavy abundance.  Thank you mom and dad!

I admit, I was impressed with Julie’s tenacity and diligence to cook through Julia Child’s Mastering the Art of French Cooking.

Alice Waters inspires me–the way I imagine Julia inspired Julie. Alice’s philosophy. Her approach to detail and excellence. Her love of seasonal fresh food and local farmers.

I also admire Berkeley artist David Lance Goines, who lives by the motto “Stop! Think! There must be a harder way.” Seriously, how often do you hear that?

David Lance Goines_Brink_Magazine

Photograph by Diana Jou

In 1968, Goines established St. Hieronymus Press in Berkeley, where he uses printing technologies that span more than 100 years. The letterpress is old-fashioned, but Goines prefers making prints the hard way. Every design is etched onto a linoleum block about the size of a sheet of notebook paper.

Love this man (David). Love this woman (Alice).

So I’m committed to cooking through Alice and David’s collaboration together.  Art and Culinary, it’s my thing. A collection of Thirty Recipes Suitable for Framing. And it is true, every sheet is a work of art. From the quality paper, to the beautiful and meticulous calligraphy, to every hand etched linoleum wood block.

sample wood block_Peets_David_Lance Goines

Photograph by Diana Jou

A preview of the thirty:

  • Apricot Souffle
  • Homemade Yoghourt
  • Yoghourt Crepes
  • Moroccan Carrots
  • Poppyseed Stuffing
  • Cherries Jubilee
  • Strawberry Ice
  • Whole Wheat Bread
  • Carrot Bread
  • Pate Maison
  • Chicken Breasts Florentine
  • Chicken Biryani
  • Rye Bread
  • La Sauce Mayonnaise
  • Vichyssoise
  • Pepper Toast
  • Chocolate Mousse
  • Spring Vegetable Soup
  • Cheese and Onion Pie
  • Blueberry Tart
  • Applesauce
  • Marinated Tomatoes
  • Stuffed Grape Leaves
  • Anchovy Stuffed Eggs
  • Herb Vegetable Sauce
  • Orange Duck
  • Watercress Soup
  • Paella Valenciana
  • Potatoes with Dill
  • Russian Beef Borsch

I admit there are a few recipes that make me nervous. Not a huge Pate fan, but I’ll muddle through it. Who knows, maybe I’ll change my mind?

So it’s settled. I’m doing this. And blogging about it. I hope you all will hold me accountable if I start to fade. Don’t be surprised if pate is my last recipe.

Each post will include photos of the artwork, picture of the finished product and the recipe.

Feel like I got this.  At least I hope I do. Might take me a while, but I’ll get er’ done.

First stop…Carrot Bread, and it’s yum, delish.


Carrot Bread

2 cups all-purpose flour

1 1/4 cup sugar (I used evaporated cane juice sugar)

2 tsp cinnamon

2 tsp baking soda

1/2 tsp. salt

1/2 cup grated coconut

1/2 cup currants (I used raisins)

1/2 cup chopped pecans

2 cups grated carrots

1 cup bland vegetable oil (I used sunflower oil)

3 eggs

2 tsp vanilla extract


1. Combine in a large bowl: flour, sugar, cinnamon, baking soda and salt.

2. Add: coconut, raisins (or currants), and chopped pecans, toss with flour

3. Lastly add grated carrot, vegetable oil, eggs and vanilla and stir until combined.

4. Bake in: into a buttered 9×5 loaf pan at 350 for one hour.

Wrap and store in the refrigerator for up to 2 weeks, or freeze, slices best if aged one day.

1 recipe down. 29 to go.

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