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"Just bring yourselves!" they said. Of course we always take more than that. Christmas eve outside Little Rock AR, snowing, icy roads, we had eaten along the way as we crossed the state. The weather was very bad and we knew we'd be in too late to ask them to wait on us. We arrived at my mr's two oldest friends' house about 8:30PM. Nice people, lovely home, big warm welcome, we had plans to stay for four days, three days less than the week they had asked of us originally. All was looking rosy and bright. I had met them before we got married, and they stayed and ate big time with us for our wedding party, but it was my first visit to their house. Christmas day dinner, first meal of our stay, 6:00PM. It wasn't that the meal was so very bad to start with . . . what there was of it. A single slice of roast turkey ("White or dark?"), two (count them two) small leaves of cauliflower, steamed (where's the head?), sweet potatoes mashed with peanut butter, and a spoonful of very good cornbread dressing. Cheesecakey something for dessert. Meal was plated and all the rest of the food was put away immediately. OK, that was a little strange. And the food was cold by then. So not too bad, just very little food for Christmas dinner after waiting all. day. long. We were then served this exact same meal for the next three nights we were there. It did not improve with age. No bread, no fruit, no anything offered all day long except coffee and cokes. We had brought a big box of food with us, homemade goodies to share, and home canned gift foods for them. They looked at it all that morning and it disappeared somewhere within minutes. We offered everyday to take them to lunch and out to dinner one night. "No we don't really need to eat, let's play cards (or watch a movie or go for a walk, etc.)." Oldest friends and my mr wasn't about to take off without them to do something . . . like eat! By the time we left on the fourth day I had lost 6 lbs, and I'm already skinny! We ate four times on the way home from Little Rock to Austin -- that's normally an eight hour drive! And every damned hiway diner biscuit and fish fillet and french fry tasted like the best thing I'd ever had! When they came to our house the next year we stuffed them with roast pheasant for Christmas eve, and leg of lamb for Christmas day! I cooked three meals a day and sent them home with a boxful of goodies. And they never turned down one bite. Then I could go into boiled hamburger from the ex MIL, but I'll spare you and me both that horrendous memory!

I would fridge it with uncooked eggs in ingredients. It is simple to bring it back to room temp to apply (if you are saying you have not applied it yet?) then serve.

My fav! Homemade Tabasco sauce sprinkled on fries then individually dipped in a creamy bleu cheese dressing. Must be dipped. And yes, Heinz ketchup is the one for me if ketchup is satisfying my mood. Fries were only a vehicle for ketchup when I was a girl. Took growing up to appreciate them without the ketchup. Sriracha. And chili garlic sauce, the ketchup of SE asia. Frites dipped in hot lemon/horseradish red sauce (best with Cajun catfish). Malt vinegar with fish and chips. Variety of herbed/flavored mayos, but must be hot or biting, curry is a fav. Mayos are especially good if indulging in OMG! fresh hot chip frite sandwiches, a sin learned from the ex, all time mayo boy of Chicago. Dip chips then layer on bread and commit both fat and carb cardinal sins!

We're not quite ready for bed yet! I keep saying this, but we now have a couple dozen more green and growing tomatoes about golf ball to baseball size. If it gets down in the 30s as weatherman is saying later this week I'll have to pick those and most of everything else still growing. Japanese eggplant (which often go until nearly Xmas time for me here), basils, and Anas, jalapeno peppers will all come up if it gets too cool abruptly now. This has been a strange season. The last of the Tabascos will get plucked for vinegar sprinkle, but I don't pull those plants as about 50% will come back. I plan to just cut back the mint bed to harvest all I can, toss on some compost and see how it does in the spring. The thymes (so I've been advised) should overwinter fine here. They are bedded this year as well as the garlic chives and oregano. Anyone have any comments on overwintering herbs in beds? I've always grown the thymes in pots but plunked them down in beds with the basils this year and they have been the best ever! Would hate to lose them. The oregano is still a baby, started from a cutting this summer. Should I dig it up, pot it and bring it in? Seed catalogs . . . should be arriving in the dead of winter here to make us dream sweet dreams of little sprouts in the spring.

Rainy all day and a big lovely head of cauliflower . . . Cauliflower soup with curry oil a la slkinsey's Thanksgiving thread. I cooked the cauliflower in milk and actually used the immersible blender in pot to puree. Not the two layer full-on Thanksgiving Day version, but a velvety smooth and rich cauliflower cream soup drizzled with curry oil. I prepared my curry oil with red curry paste in EVOO, then marinated some golden raisins in a tbsp of the same after plumping in a bit of white wine, to float in the drizzle, (raisin idea from MobyP comment on the same thread). Rye bread fingers from a half loaf made earlier and saved for croutes, buttered and toasted for croute dunkers. That's all as we had snacked late in the afternoon. This soup is a definite keeper, going in the have again and again file. Very simple, white velvet. We ate large bowls of it as it was the meal and were quite satisfied, but in small portions just the thing to kick off a nice dinner. The raisins were good but not necessary -- I ate my soup in two smaller portions, one with raisins and one without -- I didn't miss them in the second portion.

Me, too! But then what would we do to make it special? Changing a few things in our particular/peculiar "traditional" t-day celebration. Going with a different method for roasting the turkey: EVOO oiled cheesecloth draped bird from Monroe (LA) Cookbook, by the good ladies of Monroe, alerted to this by our own inimitable Monroe LA hero, Mayhaw Man. Book is on Amazon.com eG link. One pecan pie from me (girls won't be able to make it until t-day) and brother's pumpkin cheesecake this year. Mom's bringing a five bean salad with green beans and blackeye peas, etc., she's never done before that really does sound good. My version of pork mincemeat is doing (original version from the Pork cake thread) -- just altered enough to make it most compatible with the menu at large. And, wow! gorgonzola cheese spread for the stuffed celery (as opposed to a bleu or a zesty pimento spread); marinated artichoke heart dip with our roasted/pickled red Anas and garlic for a little different twist to serve with crudites (relish tray in southern speak )/toasties/crackers. I always like to fiddle with the main plan just usually wait until this week to do it so I can surprise myself.

Soup and more soup. The cauliflower was big and beautiful at our local HEB yesterday so with the chill coming in the air andf the thunderstorms all afternoon it seems Cauliflower Soup -- a la slkinsey's Thanksgiving thread -- is in order. I already have the curry oil put up ready to use and the white head is simmering in milk. Mmmmmmmmm!

We know not you're not really here, Mayhaw Man, but we love to have you visit! You do stay warmer than we do here in Central TX. Some years our time at 32 F or below is measured in hours -- year before last the official almanac for Austin was freeze time: 35 minutes. We do get a bit chillier out here between the lakes, and have seen snow/ice when in-town Austin didn't, but that is still very rare for us. Your rosemarys sound like mine. One is larger than the other -- older by about 4 years -- which makes it about 10 now -- 5'x8'. The other was a bit of a baby, full and bushy but only about 18" high and a foot around, when we bought the place almost six years ago. Now it's the size of yours. They are on the upper level of the yard at opposite ends of the veg plot, otherwise I would also be glad to have secret snippers come by. You are a generous culinary soul. What a bonus to have have the bells rebound like that! Yeah, about peppers -- my Anas and jalapenoes have taken off again too, with even more blooms. I just gathered up a small basket of those this week. And the Tabasco peps produce until the first freeze is upon us -- at which point I stumble on out there and grab off every single one no matter the color development to throw in more garlic/salted vinegar. Just can't have too much of that around! Adds such a nice kick to marinades and sauces for the bbq too, as well as for on table sprinkling.

Having gone shopping and checked my canning pantry and fridge yesterday (limited to local HEB this time -- damn but I hate not being able to drive! so did not find some items I wanted, like the fav pickled watermelon rind but it will do ), this year's relish tray will have: tiniest sweet baby gherkins I could find green olives stuffed w/ almonds green olives stuffed w/jalapenoes black olives dill spears (cut in half to be munch sized) (I've added garlic and a bit of fennel seed/frond and touch of green curry paste to rest in for a few days to some, rest will go out as is.) baby carrots celery sticks to be stuffed with a cream cheese/gorgonzola/garlic/basil spread from my pantry: hot pickled okra sweet banana peppers pickled with lemon basil homemade bread toasties (from baguette) /and/or crackers (depends on my ability to get extra bread done earlier this week ) Dip: marinated artichoke hearts -- mix of reg and hot w/our pickled/roasted red Anas and garlic in fresh mayo/sour cream base beer choices with relishes if wanted, otherwise they can claim anything I've got

Thanks, joiei! Please join us often here. Your winters are definitely rougher than ours! So that is good news for my thyme, as the cold temps were my concern for that Mediterranean herb. The oregano should be fine then also. My two rosemarys (about the size of a VW bug!) have no problems with weather here. I have enough rosemary to supply the neighborhood! Garlic and onion chives do well also, no difficulty with them in the front bed. My mint I set in a bed this spring and it's starting to fill in nicely now. I was planning to cut it back and see how it does in the spring.

End of season is here, almost. I seem to keep saying this but we now have about two dozen more (still green) tomatoes that are between golf ball and baseball size! So I'll keep enjoying them as long as the weather holds out. Weather. Which is what this post is about. My silver thyme and lemon thyme are absolutely beautiful. I've always had them in pots before (they are successful in pots which is why I kept growing them in containers). However, this year I plunked them in the ground and they have been the best yet in flavor and growth. What do I do now? How do you winter over your thyme? Cut them back to harvest all I can before a freeze hits us -- eventually? Then do I need to cover them? Or leave them more intact and dig them up and container them? Any recommendations?

Hmmm, this is the first time I have ever seen Chicken Parm (or anything Parm for that matter) that hasn't been drenched in Marinara (or generic red sauce) in addition to the cheese. Looks like an interesting variation. ← It made a very nice combination, NulloModo. Light and cheesy/creamy at the same time. The noodles crashed the party when I realized too late that I didn't have enough angel hair pasta for all of us. (We had a guest I had not planned for -- good I had enough chicken.) But they were actually a very good sub although not classic. Perhaps since I was already not going classic it worked. Last night dinner was beef short ribs braised with stock, ale, rosemary sprigs, bay leaves, scallions and baby carrots. That was finished under broiler for a minute to caramelize a brown sugar syrup/basalmic/rosemary infusion with horseradish glaze. Served with a simple sliced baked potato/sharp cheddar gratin. Tonight for dinner we had a garlic/oregano/thyme red sauce with beef tips, baby bellas, purple onions and kalamata olives tossed with penne pasta. Good shake of our crushed red pepper and shredded parmesan to top. Caesar salad.

The knives are works of art, Sam. I can almost feel the Ironwood and balance in my hands. Take heart over relatives meeting -- it may not be the horror you envision. Not that I'm suggesting you should omit the getting drunk interlude. Thanks for the pointer back to your turkey instructions -- had lost that in the thread. Next year, this year is already set.

Saved me the intro words, Toliver. I love my West Bend! In addition to using the slow cooker on the griddle base you can actually use the griddle to cook eggs, bacon, sandwiches, etc. Also the glass top is an oven-proof and doubles as a nice gratin or casserole dish. I have had this one for over ten years now (12 years I think). The one I had first -- same model, I used for five years then gave to my son when he moved for college. He and his buds used it for years without hurting it. When they finally broke the glass lid during a party they just used foil as a cover. It is low and slim and fits easily on counter out of the way to use then slides into the cupboard for storage. Heat temp goes from very low (1) to pretty damn hot (5). I like it better than the Rival I had before the first one.

Thank you! Such an enthusiastic recommendation! My brother and his family will be spending some time in Naples and Rome in the new few months. I only wish I were going too! I like the idea of Vesuvius energizing the populace.

So glad your first attempt was mostly successful. You'll get a feel for what is right when working with your own recipes. PCs are a great convenience for some things. Tender meats and creamy veggies. I especially like to use it when the weather is hot and I don't want to heat up the kitchen with long term cooking methods. Kudos! fierydrunk to you and Hollis.

Makeover night. Served the Szekelys gulyas on split baked potatoes with sour cream, sprinkle of ground red pepper/paprika. Homemade wheat bread toasted and smeared with shallot butter. GS apples baked in individual cups with touch of bourbon, maple syrup/cinnamon/nutmeg and butter. Perfectly luscious with the pork goulash.

Lovely passion fruit, Episure! Yes, different varietals. In fact there are over 450 varieties of passion flowers. Not all are fruiting, and not all that fruit are edible. Mine, in fact are not pulpy, but thin-skinned like peppers. So far no one has commented on any like these. However, I'm thinking that including them sliced and seeded in a sweet sauce for cakes or ice cream would be wonderful. As well as making a jelly similar to jalapeno jelly (minus the vinegar aspect, of course), and using an apple or white grape juice prep as the base.

I love your shopping plan, slkinsey! I can't do it any other way myself than to take the path of most convenience and least resistance through the store. My list is already made in order. Thanks so much for sharing this venture with all of us, we definitely want those pics this year! And I am curious . . . Do you take the time to sit and eat during courses at all? As marie-louise asked? How do you portion the turkey? White? Dark? Attempt to serve approx equal portions of each to diners?

Yes, the cut glass relish tray was the serving dish. I don't have one myself and lay it out on something(s) else now for T-Day. Definitely pickled watermelon rind, Jaymes! I usually make my own, but no melons in this year's garden so I may need to actually buy some. Do still have some of my hot pickled okra and that will go out with some of the sweet pickled banana peppers this year also. I like to vary it and since it's at my house I get the option. stuffed celery (pimento cheese and/or bleu, depending on what I want Some family gatherings as a child had that pineapple/cream cheese in the celery. Can't stand it now.) carrot sticks (now I put out the "baby" carrots) black olives Green olives with pimentos (I put out jalapeno-stuffed olives too now) hot pickled okra (my addition to the family tradition) pickled red beet eggs (my mom is PA Dutch ) cornichon pickles (also an addition) and yes, the baby teeny-tiny gherkins of my childhood grape tomatoes (replacing cherry tomatoes) if I can find decent ones crackers or breadsticks Yes, dip. Spinach, artichoke/garlic, or bleu for me, replacing the french onion of my childhood. One year I was responsible for the relish display for a different family gathering (not always a requested item for us) and I went with several fancy-schmancy different pickles and olives, and hot pickled okra . That was the best. But we were having a big salad for that event so I didn't even consider doing the veg portion. I think you're right, GG, it often does take the place of salad greenery not served at T-Day celebrations. Everyone loved that. We are a family of foodies! Menu considerations seem to come first for all family gatherings.

So sorry! I didn't even see your request until just now! In the recipe I posted I mentioned to add remaing ingredients (I did not specify the vegetables) after initial meat cooked for 15 minutes at 10 psi. The vegs then cook for that additional 10 minutes at psi. Hope you figured that out and stew was a success!

Thank you again for joining this week. You mentioned in another thread that you love Naples. Could you expound on that? What are some of the reasons that you are drawn to Naples in particular?

OK, Brooks, you sucked me in again. Instead of my usual herb butter under the breast skin, rub all over with with rosemary/pignoli oil and deep baste with syringe baster (which makes an excellent big bird every time) I'm set on trying your recommendation this year. It sounds too good -- and hey I'm up for something new. Seriously, I just ordered the book. But when it came up for delivery estimate it will be arriving oh so conveniently after Thanksgiving . So I have a legitimate question: If I'm roasting a 14 to 15 lb bird do you know time and temp for that, following your other instructions? Thanks, if you can reply to this.

Monday night was a wonderful Szekelys Gulyas from the Goulash thread. Thanks, Redsugar! A thick goulash not a soup -- pork with sauerkraut, onions, carraway seed and chicken stock, thickened with sour cream/flour for a velvety rich stew -- and a loaf of homemade wheat bread. Last night was Chicky breast Parm, sides of noodles with Parm bechamel sauce and seared broccoli.