just thinkin again

Hi ya'll,
I was just thinking again (dangerous huh?) I wanted to talk about myself (ha ha) Yes really, I really just wanted to brag. I got published! Yes, I know I am published here on the Internet but I 'inspired' Southern Living Magazine with a recipe on page 118 in the March 09 issue. My only problem with this recipe is not even my recipe anymore. I am glad to have my name in the finest southern magazine ever, but I would have preferred to have it attached to my own real recipe. Maybe they actually did improve it. I can't say cause I haven't tried theirs as they wrote it, cause my microwave died and I decided not to get another one. I did tonight however make theirs in my stainless steel waterless cookware pot. [Somebody remind me to tell you the story of how I got the cookware later.] Husband of mine said it was not as good as mine. He’s prejudice to my cooking and prefers my sweeter version.
And mine never had leftovers no matter where I took it. The kids in the family that don't like carrots love my carrots. Who knows? Ya'll try my carrots and see what you think. I try to always use organic ingredients.
The original carrot recipe is as follows:
Bag of baby carrots or a pound of carrots washed topped and tailed and chopped I like to cut mine slonchwise AKA oriental cut cause they cook faster.
1-Tablespoon butter melted or your favorite light tasting extra virgin olive oil
1/4-cup real maple syrup, grade b (best for you)
bunch of fresh basil, chopped
Toss the carrots with the butter or oil until the carrots are shiny in a microwave proof dish with a lid. Then pour the maple syrup over carrots. Sprinkle liberally with chopped fresh basil. Nuke for 5 minutes or longer to desired doneness. It takes a little longer in the cookware.
Let me know what ya'll think. Pride goeth before a fall. Theirs might be better. I hope I don't get in too much trouble with the Lord braggin on my self.