On Mon, 20 Jun 2016 10:35:39 -0400, Nancy Young
> wrote:

> On 6/20/2016 8:43 AM, Ed Pawlowski wrote:
> > On 6/20/2016 7:57 AM, Cheryl wrote:
> >
> >>>
> >>> Thank you. Due to circumstances I'm cooking my own meal, but I'm happy
> >>> to do so. I just put a rib eye roast on the rotisserie. Baked potato,
> >>> carrots in Chambourd,
> >>
> >> That's an interesting and decadent idea for carrots. How did you like
> >> them?
> >>
> >
> > We have them a few times a year so that tells you we liked them.
> >
> > Saute the carrots in butter. Sprinkle with a little brown sugar,
> > deglaze with a healthy dose of Chambourd to make a glaze. Never
> > measured, but I'm sure you can figure what you like.
>
> I used to make brandied carrots once in a while. Your Chambord
> carrots sound delicious. Nice Father's Day meal you had.
>

I bet other liqueurs would work too... amaretto and grand marnier come
to mind. Going to try that. Thanks, Ed!

--

sf