Carrot and Celery Scepters

by Lydia E. Harris


1 long, thin carrot
1 long celery stalk
1 large pitted black olive
1/4 cup ranch salad dressing

Go (to make celery scepters)

1. Wash celery stalk. Trim off ends.
2. Ask a parent to slit the narrow end of the stalk with several vertical cuts, about 1 inch long.
3. Place celery into a bowl of ice water, and place the bowl in the refrigerator for at least 30 minutes or until the slit end curls.
4. Now you have a celery scepter!

Go (to make carrot scepters)

1. Wash the carrot, and peel it with a vegetable peeler.
2. Place a pitted black olive on the pointed end.
3. After you finish reigning with your scepters, dip them in dressing and eat them!

Copyright © 2009 Lydia E. Harris. Used by permission. Photo © Ron Nickel.