On Mon, 20 Jun 2016 17:44:51 -0400, Dave Smith
> wrote:

>On 2016-06-20 1:11 PM, 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!
>
>I am torn about the Gran Marnier. I am sure it would be good but Gran
>Marnier is a very special liqueur.

Gran Torino is wonderful... was on TV last night... I must have seen
it some ten times. Clint Eastwood would have made a wonderful POTUS,
alas at 84 it's a bit too late.