Nancy Dooley wrote:

> Sometimes I do simple glazed carrots - just with brown sugar and
> butter.


My glazed carrots are made with honey, butter and ginger (fresh, or the
sherried ginger in the fridge) and sometimes the juice of a lemon. For
Thanksgiving, I actually go easy on the butter. There's so much rich
food on the table already, I try to have some foods that are on the
lighter side for contrast. This goes for dessert too. In addition to
the pumpkin pie, I put some plain sliced apples and pears on the table.


--Lia