Sarah!

Tonight, unprompted and without fuss, Dash ate roasted carrots. Something he hasn't done in a very, very long time.

I don't have much more to say, really, just wanted to document the occasion in some official capacity.

Mark Bittman's Roasted Cumin Carrots (From How to Cook Everything)

1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
Salt and freshly ground black pepper

Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.