Wednesday, June 21, 2006

Bleaching Carrots

Directions for bleaching fruits and vegetables:
1. Fill up a pot of water
2. Add about a capfull of bleach (a little less)
3. Put in your fruits and vegetables
4. Allow to sit for 10-20 minutes
5. Remove and air dry

Here are the carrots that Andrew bleached...where did he go wrong?

Well, he filled up a pot of water (with 2 inches of water)...added a capful of bleach (and spilled some on himself and in the water, etc.)...put in some vegetables...allowed to sit for 2 days and finally asked me to get some carrots. I thought that we had used them all because they weren't with the other vegetables. I asked Andrew where they were. He told me they were in the pot. I took them out and we decided not to eat them. I think you all know why.

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Karen said...

Haven't you learned that Andrew is a disaster-in-the-making when it comes to the kitchen? Bleached carrots--that's a new one!

Nancy said...

Before we eat any fresh fruits or vegetables we need to bleach them and peel them (if applicable). We bleach them to sterilize them because they tend to have a lot of questionable things in their soil and water that are not particularly good to ingest.