Like how ASP gave the Gilmore girls my passionate love of caffeinated beverages, she bequeathed Luke my lovably cantankerous spirit.
I remember sitting in casting with her and having her beg me to take on the role, thinking there was no one else who could possibly do the role I inspired justice … but I knew of a man, my dear friend – obviously – Scott Patterson. I introduced her, they bonded over a passion for headwear and the Luke you know and love was born.
I had met and befriended Scotty when he guested on an episode of Seinfeld, but it wasn’t until his appearance on Will & Grace that we truly became the best of friends while having dranks with Megsy. Bros even.
It has been a while since I’ve been able to catching up with Scott, given how busy I am with this little anthropological endeavour, travelling the globe providing support to reality TV cast-offs and – unsuccessfully – managing HRC’s campaign, so it was such a treat to be able to hang with my dear friend and celebrate his return to the diner.
Given our rugged nature – we both love flannel – I needed something festively appropriate that still packed a punch, which conveniently is the best way to describe my Scottch Carrottersons.
Like Scott, these babies are the perfect accompaniment to any Thanksgiving and / or Friday night dinner … and / or Gilmore. Earthy, sweet and altogether sweet they, quite simply, fill you with joy.
6-8 large carrots, peeled and sliced into discs
½ cup scotch, or other whiskey … but Scott would be offended
½ cup muscovado sugar
salt and pepper, to taste.
Melt the butter in a large frying pan over high heat. When it is starting to foam, reduce heat to medium low and add the carrots. Cook stirring for a couple of minutes.
Add the scotch to the pan and cook stirring for a minute before melting in the sugar and cooking for about five minutes or so.
Season generously and cook until the glaze has thickened to your liking.
Serve / devour.
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