On Mon, 20 Jun 2016 10:11:24 -0700, sf > wrote:

>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!

Southern Comfort, dark brown sugar, and butter.