Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.



Tina Hartell

1 lb fresh carrots, med. sized – (about 4 servings) cut in half and then lengthwise into quarters

1/2 cups chicken broth

3 Tbl. Bob’s Mountain Sugar (divided)

1/2 tsp salt

1 Tbl. unsalted butter

3 tsp lemon juice

Fresh ground pepper

In a covered non-stick skillet, bring carrots, broth, 1 Tbl. syrup and salt to a boil over medium-high heat.  Turn heat to medium and simmer, covered, stirring once or twice until carrots are crisp-tender,  just about 5 minutes.  Take off cover, increase heat and cook until liquid is reduced to about 2 Tbl.  Add butter and 2 Tbl. syrup to skillet, stir to coat carrots and continue to cook, stirring,  until carrots are tender and glazed.  Remove from heat and quickly stir in lemon juice.  Pepper to taste, serve and enjoy!

*Variations on this recipe can be to add a Tbl. of grated fresh ginger with the broth, or 1 tsp lemon zest and 1 tsp fresh ch. thyme with the butter.  All three ways are delicious.