In a skillet over medium to medium high heat bring some olive oil to a ripple
add a handful, or a couple, of matchstick carrots (or some green beans, or asparagus spears)
cook while stirring with some tongs so that the veggies get evenly coated with oil
until heated through but still with some bite
remove from the oil and drain on a layer of paper towel
while still hot sprinkle with kosher salt, garlic powder, cracked black pepper and herbs de provence (or just rosemary and thyme if you prefer)
hold either side of the paper towel and use that to toss the frittes in the seasonings until coated
inhale as quickly as possible
