Carrots and Collards

These were big hits at thanksgiving; here are the recipes:

Glazed Carrots with Orange and Ginger

Collards braised in red wine
(For the collards, I ended up using a little more garlic, a bit less oil, and cooking the whole thing longer on lower heat. Also, Viv and I sauteed the collard stems with the garlic for a few minutes before adding the collard leaves)

Excellent Bread

Just a little beer and vinegar give it a lot more flavor. Click on each picture/page for a bigger version (so you can read the type).