To all that it applies to, fathers, caregivers, etc. Hope you have a great
day and someone else is cooking your favorite meal today.

--
Cheri

On Sun, 19 Jun 2016 08:09:13 -0700, "Cheri" >
wrote:

>To all that it applies to, fathers, caregivers, etc. Hope you have a great
>day and someone else is cooking your favorite meal today.

I second that !

On 6/19/2016 11:09 AM, Cheri wrote:
> To all that it applies to, fathers, caregivers, etc. Hope you have a
> great day and someone else is cooking your favorite meal today.
>

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, bottle of wine.

The deck is getting shaded now and it will be very pleasant at dinner time.

"Ed Pawlowski" > wrote in message
...
> On 6/19/2016 11:09 AM, Cheri wrote:
>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>> great day and someone else is cooking your favorite meal today.
>>
>
> 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, bottle of wine.
>
> The deck is getting shaded now and it will be very pleasant at dinner
> time.

Sounds good Ed. Have a great evening.

Cheri

On 6/19/2016 3:38 PM, Ed Pawlowski wrote:
> On 6/19/2016 11:09 AM, Cheri wrote:
>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>> great day and someone else is cooking your favorite meal today.
>>
>
> 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, bottle of wine.
>
> The deck is getting shaded now and it will be very pleasant at dinner time.

Happy Father's Day, to Ed and all the fathers.

I went outside to clean and refill the hummingbird feeder with fresh
nectar. I was stunned to find it was not only cool outside but not at
all humid. I sat outside for quite a while reading and enjoying a nice
breeze. I hope you and your wife had a nice pleasant dinner on the deck.

Jill

On 6/19/2016 8:37 PM, jmcquown wrote:
> On 6/19/2016 3:38 PM, Ed Pawlowski wrote:
>> On 6/19/2016 11:09 AM, Cheri wrote:
>>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>>> great day and someone else is cooking your favorite meal today.
>>>
>>
>> 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, bottle of wine.
>>
>> The deck is getting shaded now and it will be very pleasant at dinner
>> time.
>
> Happy Father's Day, to Ed and all the fathers.
>
> I went outside to clean and refill the hummingbird feeder with fresh
> nectar. I was stunned to find it was not only cool outside but not at
> all humid. I sat outside for quite a while reading and enjoying a nice
> breeze. I hope you and your wife had a nice pleasant dinner on the
> deck.
>
> Jill

Thank you, we did. About 75 degrees and a gentle breeze it was just
nice to be outside. The roast was big enough that I don't have to cook
a couple of more nights this week.

I did hear from the kids earlier in the day and my daughter is planning
to visit next weekend. Hoping my wife is able to go out to dinner on
Saturday.

On 6/19/2016 9:40 PM, Ed Pawlowski wrote:
> On 6/19/2016 8:37 PM, jmcquown wrote:
>> On 6/19/2016 3:38 PM, Ed Pawlowski wrote:
>>> On 6/19/2016 11:09 AM, Cheri wrote:
>>>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>>>> great day and someone else is cooking your favorite meal today.
>>>>
>>>
>>> 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, bottle of wine.
>>>
>>> The deck is getting shaded now and it will be very pleasant at dinner
>>> time.
>>
>> Happy Father's Day, to Ed and all the fathers.
>>
>> I went outside to clean and refill the hummingbird feeder with fresh
>> nectar. I was stunned to find it was not only cool outside but not at
>> all humid. I sat outside for quite a while reading and enjoying a nice
>> breeze. I hope you and your wife had a nice pleasant dinner on the
>> deck.
>>
>> Jill
>
> Thank you, we did. About 75 degrees and a gentle breeze it was just
> nice to be outside. The roast was big enough that I don't have to cook
> a couple of more nights this week.
>
> I did hear from the kids earlier in the day and my daughter is planning
> to visit next weekend. Hoping my wife is able to go out to dinner on
> Saturday.

I do hope it is nothing serious with your wife, Ed.

Jill

"Cheri" > wrote in message
...
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 6/19/2016 11:09 AM, Cheri wrote:
>>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>>> great day and someone else is cooking your favorite meal today.
>>>
>>
>> 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, bottle of wine.
>>
>> The deck is getting shaded now and it will be very pleasant at dinner
>> time.
>
> Sounds good Ed. Have a great evening.

I think Ed and his wife always have good evenings Long may they continue!


--
http://www.helpforheroes.org.uk/shop/

On Mon, 20 Jun 2016 02:08:08 -0400, jmcquown >
wrote:

>On 6/19/2016 9:40 PM, Ed Pawlowski wrote:
>> On 6/19/2016 8:37 PM, jmcquown wrote:
>>> On 6/19/2016 3:38 PM, Ed Pawlowski wrote:
>>>> On 6/19/2016 11:09 AM, Cheri wrote:
>>>>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>>>>> great day and someone else is cooking your favorite meal today.
>>>>>
>>>>
>>>> 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, bottle of wine.
>>>>
>>>> The deck is getting shaded now and it will be very pleasant at dinner
>>>> time.
>>>
>>> Happy Father's Day, to Ed and all the fathers.
>>>
>>> I went outside to clean and refill the hummingbird feeder with fresh
>>> nectar. I was stunned to find it was not only cool outside but not at
>>> all humid. I sat outside for quite a while reading and enjoying a nice
>>> breeze. I hope you and your wife had a nice pleasant dinner on the
>>> deck.
>>>
>>> Jill
>>
>> Thank you, we did. About 75 degrees and a gentle breeze it was just
>> nice to be outside. The roast was big enough that I don't have to cook
>> a couple of more nights this week.
>>
>> I did hear from the kids earlier in the day and my daughter is planning
>> to visit next weekend. Hoping my wife is able to go out to dinner on
>> Saturday.
>
>I do hope it is nothing serious with your wife, Ed.
>
>Jill

She's had CHF for 15 years. Probably won't get any better than she is
now.

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.

On 6/20/2016 6:10 AM, Ed Pawlowski wrote:
> On Mon, 20 Jun 2016 02:08:08 -0400, jmcquown >
> wrote:
>
>> On 6/19/2016 9:40 PM, Ed Pawlowski wrote:
>>> On 6/19/2016 8:37 PM, jmcquown wrote:
>>>> On 6/19/2016 3:38 PM, Ed Pawlowski wrote:
>>>>> On 6/19/2016 11:09 AM, Cheri wrote:
>>>>>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>>>>>> great day and someone else is cooking your favorite meal today.
>>>>>>
>>>>>
>>>>> 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, bottle of wine.
>>>>>
>>>>> The deck is getting shaded now and it will be very pleasant at dinner
>>>>> time.
>>>>
>>>> Happy Father's Day, to Ed and all the fathers.
>>>>
>>>> I went outside to clean and refill the hummingbird feeder with fresh
>>>> nectar. I was stunned to find it was not only cool outside but not at
>>>> all humid. I sat outside for quite a while reading and enjoying a nice
>>>> breeze. I hope you and your wife had a nice pleasant dinner on the
>>>> deck.
>>>>
>>>> Jill
>>>
>>> Thank you, we did. About 75 degrees and a gentle breeze it was just
>>> nice to be outside. The roast was big enough that I don't have to cook
>>> a couple of more nights this week.
>>>
>>> I did hear from the kids earlier in the day and my daughter is planning
>>> to visit next weekend. Hoping my wife is able to go out to dinner on
>>> Saturday.
>>
>> I do hope it is nothing serious with your wife, Ed.
>>
>> Jill
>
> She's had CHF for 15 years. Probably won't get any better than she is
> now.
>
I'm so sorry. I hope she will be feeling well enough to go out on Saturday.

Jill

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.

nancy

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'll have to try that sometime. I've made carrots sauteed in butter
with a nip of brown sugar but never thought to add the Chambourd.

Ed Pawlowski wrote:
> On 6/19/2016 11:09 AM, Cheri wrote:
>> To all that it applies to, fathers, caregivers, etc. Hope you have a
>> great day and someone else is cooking your favorite meal today.
>>
>
> 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, bottle of wine.
>
> The deck is getting shaded now and it will be very pleasant at dinner time.

I cooked too -- it was what I wanted to do

we had bbq drumsticks and brats and some salmon from a couple days ago

among other things

On Mon, 20 Jun 2016 06:10:37 -0400, Ed Pawlowski > wrote:

> She's had CHF for 15 years. Probably won't get any better than she is
> now.

Sorry to hear! It can be caused by so many things.

--

sf

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

tert in seattle wrote:
>
> Ed Pawlowski wrote:
> > On 6/19/2016 11:09 AM, Cheri wrote:
> >> To all that it applies to, fathers, caregivers, etc. Hope you have a
> >> great day and someone else is cooking your favorite meal today.
> >>
> >
> > 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, bottle of wine.
> >
> > The deck is getting shaded now and it will be very pleasant at dinner time.
>
> I cooked too -- it was what I wanted to do
>
> we had bbq drumsticks and brats and some salmon from a couple days ago
>
> among other things

For my Father's Day, I worked from 6am until 12 noon.
For dinner, I microwaved a red potato and had it with 3 over easy
eggs,
and some toast. 2 CC cookies for dessert hours later.

On 2016-06-20 12:57 PM, Gary wrote:

>> 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'll have to try that sometime. I've made carrots sauteed in butter
> with a nip of brown sugar but never thought to add the Chambourd.

Sounds interesting, but I am thinking that an orange liqueur would be
even nicer.

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. I am thinking Curacao or Cointreau.

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.

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

> I am torn about the Gran Marnier. I am sure it would be good but Gran
> Marnier is a very special liqueur. I am thinking Curacao or Cointreau.
>
>
Triple sec. I keep it in the kitchen.

--

sf

On Mon, 20 Jun 2016 17:42:05 -0400, Dave Smith
> wrote:

>On 2016-06-20 12:57 PM, Gary wrote:
>
>>> 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'll have to try that sometime. I've made carrots sauteed in butter
>> with a nip of brown sugar but never thought to add the Chambourd.
>
>Sounds interesting, but I am thinking that an orange liqueur would be
>even nicer.

A couple glugs of OJ works, or a tbls orange marmalade.

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.

On Mon, 20 Jun 2016 14:53:56 -0700, sf > wrote:

>On Mon, 20 Jun 2016 17:44:51 -0400, Dave Smith
> wrote:
>
>> I am torn about the Gran Marnier. I am sure it would be good but Gran
>> Marnier is a very special liqueur. I am thinking Curacao or Cointreau.
>>
>>
>Triple sec. I keep it in the kitchen.

Yep. Triple sec is a staple on my "pantry booze" shelf. Right next to
the sherry and cheap brandy.

Doris

On Mon, 20 Jun 2016 22:37:04 -0400, Doris Night
> wrote:

> On Mon, 20 Jun 2016 14:53:56 -0700, sf > wrote:
>
> >On Mon, 20 Jun 2016 17:44:51 -0400, Dave Smith
> > wrote:
> >
> >> I am torn about the Gran Marnier. I am sure it would be good but Gran
> >> Marnier is a very special liqueur. I am thinking Curacao or Cointreau.
> >>
> >>
> >Triple sec. I keep it in the kitchen.
>
> Yep. Triple sec is a staple on my "pantry booze" shelf. Right next to
> the sherry and cheap brandy.
>

I don't have any brandy, but I do have Marsala (both sweet & dry).
Don't use it very often though. Must fix that soon.


--

sf