In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> I love carrots as long as they're not overcooked.

True! Soft but not mushy. :-)

> I usually cook in salted
> water, add a teaspoon or so of Splenda, a teaspoon of white vinegar, and
> either a sprinkling of mace OR a sprinkling of dillweed.

Sounds good. I'll sometimes add just a little bit of fresh grated ginger
and a smidgin of garlic. Usually tho' I'll just use butter, dillweed and
a little bit of lemon pepper. Lately I've been adding a lot of sesame
seeds to steamed veggies. They're fun!

>
> We're having a chuck pot roast for dinner. I added a couple of small
> potatoes, plenty of carrots, a bit of celery and wedges of onions.

Sounds hearty and delicious!

>
> This has been a "treat" day. Waffles and country ham for breakfast. :-)
>
> --
> Wayne Boatwright

I have some large ham slices in the freezer that I'm planning on making
into a ham and egg kind of morning! <G>

Anyhoo, thanks for the leek idea. Results in the jpeg below.

Grilled marinated New York Strip steak, stuffed italian mushrooms (made
with Italian sausage, fresh ground pork, sesame seeds, fresh basil, a
little extra garlic, minced celery and minced mushroom stems then
grilled) and the veggies are celery, leek and carrot, steamed then
treated lightly with melted butter, a little lemon pepper and sesame
seeds:

http://tinypic.com/4gzhmyf.jpg

I stocked up on about $50.00 worth of that steak when it was $4.99 per
lb. over Labor day! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson