[Diana in Wisconsin]

[BipolarBob]

I have peppers, squash and tomatoes doing well but they are losing the battle against the weeds.

[Liz]

Plant this in your front yard, patriots.

[Liz]

Caramel Sauce
The easiest, most delectable caramel sauce ever. French chef who developed the recipe served it over sauteed fresh pineapple but any fruit or cake will benefit by this sauce; can be made ahead and warmed before serving.

Ingredients
1/3 cup granulated sugar
1 cup heavy cream

Instructions
In a heavy pan, cook sugar over low heat, shaking pan occasionally to move sugar around, to dissolve and caramelize to a golden orange, about 7-9 min. Watch carefully and lower heat (or temporarily remove from heat) to prevent burning.

Slowly add cream (caramel will harden), increase heat to medium and bring to a lively simmer.
Cook/stir w/ wooden spoon til smooth and thick, about 6-8 min. Set aside and keep warm.

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Heat a large nonstick skillet on med. Add 4 fresh pineapple slices in a single layer, and cook over med-high heat until golden brown on both sides. Transfer to plates, spoon warm caramel sauce over. Serve folded crepes on the side ala Francais.