"Terry Coombs" wrote in message ...
On 1/26/2020 4:09 AM, Ophelia wrote:
> "Terry Coombs" wrote in message ...
> On 1/25/2020 4:39 PM, jmcquown wrote:
>> On 1/25/2020 10:09 AM, Dave Smith wrote:
>>> On 2020-01-25 6:13 a.m., Cindy Hamilton wrote:
>>>> On Friday, January 24, 2020 at 5:49:55 PM UTC-5, Terry Coombs wrote:
>>>>> On 1/24/2020 4:41 PM, notbob wrote:
>>>>>> On 2020-01-24, Terry Coombs > wrote:
>>>>>>
>>>>>>> right now I'm enjoying some tequila with lemon and salt .
>>>>>>> Delicious !
>>>>>> I can relate.
>>>>>>
>>>>>> Currently enjoying some WildTurkey 101! Also, lovely.
>>>>>>
>>>>>> ......and (s)he knows how to do a proper sig-file, too, not to
>>>>>> mention
>>>>>> being "armed". MY kinda person. 
>>>>>>
>>>>>> nb
>>>>>
>>>>> I am proudly heterosexual male ... and white !
>>>>
>>>> Why "proud"? It's like being proud of having red hair or being
>>>> of French descent.
>>>>
>>>
>>> Why not? It is apparently okay for other people to be proud of their
>>> backgrounds, religions, sexuality etc. For some reason, it is not
>>> okay to be proud of being a straight, white male.
>>>
>> Why is this even under discussion? notbob and Terry are drinking.
>> Tequila and Wild Turkey, respectively. I'm more interested in the
>> pork dinner.
>>
>> Jill
>
> It came out great . Crispy on the outside and juicy and tender
> inside . The roasted potatoes (learned that here) were delicious as
> were the glazed (in my 8" cast iron frying pan) carrots . Actually I
> could have pulled the roast about a half hour earlier and it would
> have been better . Next time I will . Some of the leftovers made a
> great lunch - only the taters and meat though , my wife really likes
> my glazed carrots and usually finishes them off .
>
> Snag
>
> ====
>
> Ok share your recipe for your glazed carrots please?
>
OK , put about 1 1/2 tbsp butter or marg and a quarter cup of brown
sugar in a frying pan and heat and stir on medium until the butter and
sugar melt and become bubbly . Add some drained carrots (1 can or that
approx amount of fresh cooked) , about 1/8-1/4 tsp ground cloves and a
pinch each of nutmeg and allspice . Cook on low until the carrots begin
to darken just a tiny bit from absorbing the glaze mixture , serve hot .
Do NOT add the spices until the carrots are in , I've done that and
scorched them and ruined the dish .
Snag
===
Thanks very much
