I love to cook fresh, delicious meals and take inspiration from my local Southern California farmers' markets. I tend to cook by smell/taste/touch more so than exact measurement, so I apologize for some of my recipes lacking strict quantities of ingredients. Many of the original recipes here are creations I've whipped up in my kitchen, often inspired by tastes I grew up with, delicacies I've sampled in restaurants or recipes I've read over the years.
The milk is just used to moisten the breadcrumb mixture. You don't really taste the carrots, but they add a bit of texture and some healthiness to the dish. I made this last night and it was okay, not my favorite but my husband liked it.