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Carrots in Herb Vinegar
20 small or baby carrots, cleaned and trimmed
3/4 cup granulated sugar
1 tbsp. fresh lemon juice
1 tbsp. butter
1 tbsp. mixed herb vinegar
Place carrots, water and lemon juice in small saucepan. Cover and simmer 5 minutes. Remove cover, increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes more. Turn heat down, add the butter and vinegar. Heat till the butter has melted and coated the carrots.
“Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things a la, though you know that Roast Beef, Medium, is safe and sane, and sure.”
Edna Ferber (1887-1968) American writer
There are more than 200 kinds of chili peppers, none of which belong to the pepper family.
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