Food + Drink + Life + Health

The last meal of 2011.


You know, it’s funny—a year ago today, we spent New Year’s Eve at home, eating nachos, drinking wine and painting the living room black. And also watching Lifetime movies, even though I didn’t mention that in my post. This year we’re at home, we’re eating cookies, drinking coffee (me) and vegan white Russians (Evan), and painting the dining room black. And watching Saturday Night Fever. Progress!

Our stove has been busted for a while (the top burners were usable, but not the oven) so roasting and baking stuff has been impossible lately. This morning the repair guy came ($130 for what literally took about 5 seconds and involved tapping a knob with the back of a screwdriver…ugh), so tonight I made the most of the restored service and made a really good dinner to send off 2011.

For the main dish, I made Hottie Black Eyed Peas and Collard Greens (SO GOOD…but then every recipe Isa writes is awesome) and a side of roasted carrots. I’m usually not big on cooked carrots, but seriously, these were AMAZING. The key is cutting them thinly enough and roasting them long enough that they get tender (not mushy!) and caramelized and crispy at the edges.

For dessert, I made Mexican Hot Chocolate Snickerdoodles. OMG. Like I said, everything Isa comes up with is magic, and these are no exception. They’re nice and soft and chewy, chocolatey, and just the right amount of spicy. Mine didn’t get all crackly on top like hers did (maybe because I used coconut oil instead of canola oil), but ooooooohhhhh. So good.

Alright, it’s time for me to get back to my paintbrush. Happy New Year, everybody! Best wishes for a happy and healthy and productive 2012.

Yield: Make as many carrots as you want!

Roasted Carrots

Roasted Carrots
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • carrots
  • olive oil
  • garlic
  • coarse salt


  1. Preheat the oven to 375°F and line a cookie sheet with parchment paper.
  2. Peel some carrots. Cut them into strips that are roughly 1/2″ thick and 2–3″ long.
  3. Put the carrots in a mixing bowl.
  4. Add a few glugs of olive oil (how much depends on the amount of carrots you’re making) and some coarse salt. Toss to coat!
  5. Slice a few cloves of garlic in half lengthwise. Toss into the mix.
  6. Spread everything out on the cookie sheet and roast for 40—50 minutes. Just keep an eye on them. You want nicely shriveled and maybe even a little charred here and there, but not burnt to a crisp.
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  • Reply Louise December 31, 2011 at 11:16 pm

    Those cookies look amazing ^_^

  • Reply maria December 31, 2011 at 11:36 pm

    yay- Lifetime movies! Looks delish. Happy New Year, Anna. Wishing you peace, good health, abundance & laughter.

  • Reply Tommy December 31, 2011 at 11:54 pm

    I literally made the collards and black eyed peas last night!! It’s New Year’s and that’s how we do it in the South! Good luck this year, Anna!

    • Anna @ D16 January 1, 2012 at 12:02 am

      Thanks, Tommy! I thought I was a day early with the black eyed peas, but maybe I was a day late! Ugh, Northerners. 😉

  • Reply Jaimie January 1, 2012 at 12:10 am

    Your food posts always make me hungry. I’m not a big fan of cooked carrots either, but you should try this recipe:
    It is honestly the only way I eat carrots now. I use shallots instead of onion.
    Happy New Year!

  • Reply Sarah B January 1, 2012 at 12:20 am

    HappyNew Year to you all Anna. Here in Tasmania it’s the afternoon now. I’ve had the laziest day. You make me feel lazier with all your painting action, we are supposed to be repainting our almost 102 year old house, but there’s just too much to do. Best wishes for a great 2012!

  • Reply amy good house January 1, 2012 at 1:09 am

    I totally get your version of New Year’s… We just spent a quiet night at home, I almost tackled a painting project but lazied out. (Last couple of New Years Eves were spent painting woodwork!)

    But today we watched the Eames documentary that you recommended recently! Thank you very much for that! (We added a viewing of The Hangover 2 for good measure! Haha.)

    Happy, happy 🙂

  • Reply Sarah Stamp January 1, 2012 at 6:12 am

    I have just recently discovered your blog I’m very much enjoying going through the archives. I love the look of it (old and new) very cool colours and geometric shapes. The posts are always interesting and you have a lovely home. So I just wanted to say well done and thanks!

    Happy new year from London.

    • Anna @ D16 January 3, 2012 at 10:13 pm

      Thank you, Sarah, welcome! & happy new year.

  • Reply lisa January 1, 2012 at 8:55 am

    Lisa here from Japan… Happy Year of the dragon to you & yours! LMN, home with the honey, black paint, food. Sounds like me & my Mr… I like the crux w/in your search. I love your aesthetic, your disposition… your light. Thank You

  • Reply Sherry January 1, 2012 at 10:10 am

    That meal looks fantastic. Low-key holiday celebrations are my favorite, just spending time with the people you love, doing what you love. Thanks for all the inspiration this past year. All the best this year to you (and Evan, Bruno and Fritz!)

  • Reply TheChangingHouse January 1, 2012 at 11:47 am

    Wow! That final meal looks fantastic! I know I’ve had my fair share of those cookies over the past couple of weeks!

    Great blog re-design, too! I love it.

    Happy New Year!!
    Best blogging wishes for 2012!!!

  • Reply leaca January 1, 2012 at 3:47 pm

    I will have to check some of these recipes out. I have been dropping by your blog for about a year now and it always draws me in and my favorite part would have to be the thread of conversation after the post. I do not always participate but I always read.

    I have a question for you and I hope it is not to personal and I did not take the time to search. Are you vegan? When did you start if you are? Was it difficult to start? Too many questions? Sorry I was just interested.

    Happy New Year!

    • Anna @ D16 January 1, 2012 at 3:52 pm

      Hi Leaca, that’s not too personal at all! I do indeed have a vegan diet, and this post will probably answer all of you questions…and then some. 😉

      (And no, not difficult at all! Once I decided, it was pretty much a non-issue.)

    • Leaca January 1, 2012 at 4:59 pm

      That did answer my questions and then some. Again I was lost in the thread of conversation following that post. My son too started a vegetarian diet in his teens. At first I stressed me out because I was constantly trying to include more protein to our meals through the veggies. He started this the year we moved to Alaska and Alaska has terrible produce. We figured it out and I asked a lot of questions to the few friends I had that were vegetarian. I found myself eating more and more like he did.

      Alaskans eat a lot of wild meat. It is readily available and does not cost that much to obtain. My husband and daughter love meat. My two boys and I have never been and probably never will be big meat eaters. Our bodies do not process meat the same as everyone else and it is the same with dairy. So, that is what brings me to my interest in the whole vegan thing. This year I want to focus on listening to my body and feeding it what it wants. My body loves vegetables. =]

      I have been preparing for this the past couple of months. I have purchased freeze dehydrated veggies and I have a box of produce sent up from Washington each week. I purchased a Blendtec to help with some recipes I found and I think I am ready to start. I have not committed to no meat yet but the diet I have planned out does not include a lot of meat. My two youngest children left for college this year so all I really have to worry about is my husband getting his meat and I can eat what I want.

      I am little nervous about making such a change so I am so happy to hear it was not that difficult. Sorry to ramble on. Thank you Anna for your insights.

  • Reply Monica January 1, 2012 at 5:42 pm

    Your meal looks “mmmmmm.” Happy New Year Anna! Wishing you all the best. Just saw your added text below the submit button. Ha ha, you’re “Bad”. 🙂

    • Anna @ D16 January 1, 2012 at 7:59 pm

      I was wondering if anyone would notice that. Hee hee!

  • Reply BMAC January 1, 2012 at 7:12 pm

    Made those cookies for a competitive cookie party this year and won a prize! I added some chili to the mix to spice them up further. Great texture and chocolate-ness. I am such a fan of Post Punk Kitchen and L-O-V-E “Appetite for Reduction” without even thinking about the reduction part. Gave it to my BFF for a holiday gift and she is cooking from it like a fiend, planning on pulling a “Julie and Julia” and doing a recipe per day. If anyone out there wants to know how amazing vegan food can be, get that cookbook! Easy, too.

  • Reply Cortnie January 2, 2012 at 12:29 pm

    My husband is cooking black eyed peas at this very moment. And now looking at your post I know it was meant to be. 2012 is already starting out right! 😉 Can’t wait to make these and the carrots too!


  • Reply katie January 2, 2012 at 12:31 pm

    oh em gee, those carrots. get those on my plate stat.

  • Reply jbhat January 2, 2012 at 1:18 pm

    Happy New Year! I love roasted carrots and other root vegetables.


  • Reply julie (etsy stalkers) January 2, 2012 at 9:31 pm

    new to your blog and now i’m starving. i blame it on you.

  • Reply Ryan January 3, 2012 at 5:48 pm

    LOVE the new blog layout!!!

    Amused too that this post will come up any time someone Googles “Black Eye Peas Hottie”.

    • Anna @ D16 January 3, 2012 at 10:14 pm

      Haha, yikes! that could be disappointing for them 😀

  • Reply Capri January 3, 2012 at 7:08 pm

    I am a new follower of your blog etc and I just wanted say I really like it. I also love all the vegan content! 🙂

  • Reply Kelly January 3, 2012 at 7:41 pm

    oooh that looks so good, anna!

    you know, i had a vegan candy bar the other day that i loved! have you tried mahalo bars yet? if not, pick one up (i think they have them at whole foods, but i bought mine at a coffee bar here in chicago). they are an excellent vegan treat.

    happy new year!

    • Anna @ D16 January 3, 2012 at 10:14 pm

      I haven’t seen them, but I’ll keep an eye out!

  • Reply Berry January 9, 2012 at 3:43 pm

    Roasted carrots are great. If you like them, try roasting them, then tossing them with a little salt and pepper, balsamic vinegar (or red wine vinegar), condensed grape juice, and cinnamon/cloves/coriander type spices. (From a cookbook author by the name of Platina.) Its oh so very good. 😉

  • Reply Ellen January 15, 2012 at 4:13 pm

    Isa lives here in Omaha, and we made a cat calendar featuring a photo of her and her cat!

    Check it out/order it here (there are outtakes of her in this post):

  • Reply Capri January 16, 2012 at 9:36 am

    The vegan chocolate bars are made by and are delicious!

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