First I nuked the carrots for 2 minutes to get ’em suitably flabby. Though I wondered: Does that deplete any of the essential minerals and vitamins? The only reason I’m eating the damn things in the the first place is because they’re allegedly Good For Me. So I don’t want to defeat the whole purpose.
(Crucial tip: According to one of my Facebook friends — so it must be true — cooked carrots are actually easier to digest, and hence healthier, than un-cooked carrots. You learn something new every day . . . Another fierce debate was: steaming versus microwave. I opted for microwaving because it’s simpler, and that’s usually nature’s way of guiding us.)
Next, I threw the carrots in the frying pan with two slabs of boneless pork steaks — moderately burned to perfection. Added the yellow things. Then I garnished the veggies with some succulent black and green olives that had been sitting around in my refrigerator (nothing abnormal about that, is there?). And for spices I loaded the thing up with delicious salt and pepper.