Subject: Carrots Provencal
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 02 2003 - 12:19:16 EST
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FOOD FUNNY
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"SINGSnKEYS" attributes this to her friend Laurel J. in Australia:
All I Need To Know About Life I Learned From A Cow
Wake up in a happy mooo-d.
Don't cry over spilled milk.
When chewing your cud, remember, there is no fat, no calories, no
cholesterol and no taste!
The grass is greener on the other side of the fence.
Turn the udder cheek and mooo-ve on.
Seize every opportunity and milk it for all it's worth!
It's better to be seen and not herd.
Honor thy fodder and thy mother and all your udder relatives.
Never take any bull from anybody.
Always let them know who's bossy!
Stepping on cow pies brings good luck.
Black and white is always an appropriate fashion statement.
Don't forget to cow-nt your blessings every day.
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TODAY'S RECIPE
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Roasting the carrots with a little sweet wine brings out and enhances
their natural sweetness.
Carrots Provencal
1 Tbs (15 ml) olive oil
1 lb (450 g) small carrots, peeled
2 Tbs (30 ml) dry sherry, Marsala, or Port wine
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground pepper to taste
Brush the oil on a piece of aluminum foil and place the remaining
ingredients in the center of the foil. Bring the edges of the foil
together and crimp all around to seal. Bake in a preheated 400F
(200C) oven for 20 minutes. Serves 4 to 6.
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