I can’t believe it is May! Time is flying by. I hope you enjoy these.

CREAMED PEAS WITH CRISPY ONIONS 

2 T butter

1 medium shallot, chopped

2 T all purpose flour

1 ¾ c half and half

3 c frozen peas – 16 oz. bag, thawed

2 t white vinegar

Pinch nutmeg

½ t Kosher salt

Pepper to taste

½ c French fried onions

Melt the butter in saucepan. Add shallots. Cook until soft. Brown for one to two minutes. Sprinkle in flour. Cook one minute. Slowly stir in the half and half. Bring to a simmer. Stir in the peas and cook until thick for five to seven minutes. Stir in vinegar, nutmeg, salt and pepper. Pour in serving bowl and sprinkle with fried onions. Serves four to six. 

CANDIED CARROTS

Carrots cut into ¼ inch rounds

¼ c light brown sugar

3 T butter

2 T apple cider vinegar

Pepper to taste

¼ c fresh parsley leaves, chopped

Scatter the carrots in large skillet and add 1 t salt and 1 cup water. Bring to a boil. Simmer about five minutes. Add the brown sugar, butter, vinegar and the remaining ¼ t salt and pepper. Increase the heat and boil, tossing the carrots until the sauce is a glaze for four to five minutes. Sprinkle with parsley, salt and pepper.

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Have a blessed week. Like I say — live, laugh, love and spend time with family and friends. God bless you all.