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About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
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BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
Cousin Hulda & Me!
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I make this quite often. I sometimes will put cinnamon on it too.
ReplyDeleteWillow
Often make roasted carrots...olive oil, rosemary, S&P...this sounds good too~
ReplyDeleteI hate steamed carrots, but any other carrot preparation is good. Olive and rosemary is yummy too. I imagine this would also be nice with parsnips or beets or a combination. I've added chinese five spice to roasted carrots & parsnips- a little sprinkle goes a long way. Not everyone likes the flavor but it goes nicely with sweet root veggies.
ReplyDeleteThe Wall Street Journal had a recent article on latkes made by various chefs - one suggestion was for equal parts potato, carrot and beet.