On Feb 13, 8:47�am, "Nancy Young" > wrote:
> I feel as if I've made everything I like a couple of times in
> the last couple of months. *I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. *Get
> some cold cuts for sandwiches. *Oh, I know, I'll make pot
> roast tomorrow. *That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. *Heh.
>
> Which reminds me, has anyone else noticed this? *I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. *Well, the pound size bag has the world's thinnest
> carrots. *If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.

I always buy the 5lb bag, and not only because they are definitely
nicer carrots, but they do cost a lot less per pound than those 1lb
weenie bags. I happen to like carrots, and use them in many dishes
(carrot cake/muffins are great), I use at least 2 lbs in a stew, I use
a lot in soups, and I always add one or two rough grated into a tossed
salad. I happen to enjoy candied carrots too, a nice change from the
typical sides and easy to prepare. And it's rare that I end up with a
few carrots going off in the fridge, but then I simply toss those out
into the yard and by morning they are always gone... deer don't mind
that veggies are beginning to grow roots.. even if I purposely feed a
pound to the deer the five pound bag still costs less per pound. I
think carrots are my most useful vegetable, even grind a couple into a
meat loaf. And a few cut into sticks make a very satisfying snack. I
think the next time I do a pineapple upside down cake the cake will be
a carrot cake... carrots and pineapple compliment each other perfectly

shredded carrots
canned pineapple titbits
raisins
toasted walnuts
mayo
few mini-mallows
mandarin orange segments
parsley sprig garnish.


Sheldon