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CtznCane

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Everything posted by CtznCane

  1. We were talking about this thread and green bean casseroles on our way to go shopping this afternoon when I brought up the topic of using canned green beans. She informed me in no uncertain terms that not only must they be canned green beans they must be store-bought and not home canned even. Her mom canned her own beans and neither those nor fresh were acceptable for GBC. Judging by the sterness in her voice I know she was very adamant about this aspect of GBC. I also brought up one of the other white foods mentioned here, the bologna sandwich on cheap white bread with Mayo. She informed me that in her family they always had fried bologna sandwiches on white bread with mayo. Would this be considered kicking up the whiteness a touch to fry the bologna?
  2. My goodness, I haven't thought about having a gimlet in ages, but I use to enjoy vodka gimlets, now I'm going to have to go have one soon. I think all these different flavored drinks are going to peak out (can't be too soon in my estimation) and I do think there has been a trend of heading back to the more traditional cocktails. Martini's it seems have certainly been gaining back their stature as the most classic of cocktail's. Hopefully more and more they'll have the original orange bitters in them as well (which I prefer, having been introduced to those by WinseSonoma.) Just as many car makers have successfully brought back more old school styling I think this same type of trend, towards good things from the past is happening with cocktails and liquor as well. I definitely think Rye is an underated drink and may well take the biggest boost due both to being good and inexpensive. Bourbon seems to be steadily growing in its appeal. I know when I was a teen (late 60's) and young adult that scotch was sort of the 'in' drink. I'm curious but it seems that scoth's rise started probably in the late 50's, about the same time as the hit Kingston Trio song 'Scoth & soda", but I could be wrong. It seems to me that for a long time, perhaps the late 70's through mid -late 90's, that first America's growing wine culture cut into the 'cocktail' set. First wine hit the front and then beers, especially with the micro-breweries starting to pop up, from the early to mid-eighties and onward. I too was caught up in this time drinking more wine and beer. While I still love wine though my tastes have turned, now basically to Bourbon, Rye, & Irish whiskey as well. I do hope the trend towards the old continues, though I'm not opposed to something new if it is good and not gimicky.
  3. I must say, Sandy, you've brought up a great subject with one of the best posts I've seen on e-g. Moreover you've brought up a subject that has led to some deep soul (food) searching questions. My wife is mid-western white and she grew up on green bean casserole as a family staple. Not only at every holiday without fail but every pot-luck as well and at home on a regular basis. My father was first generation here, Swedish, very white, turn of the last century with no green bean casserole in sight. My mother's side though was deeply rooted in the south from the late 1600's. I don't have much memory of the green bean casserole (which was at holiday family get togehers) as a child as I didn't like green beans then, though now they are a favorite. Last year, at my wifes request I did make a green bean casserole. French's canned fried onions and the works. It was fine, but I haven't fixed it since. Now, as I plan this years Christmas dinner, with no green bean casserole on my menu I'm forced to look in the mirror and ask 'what's happened to my whiteness?' Has my Berkeley upbringing turned me away from my heritage of white trash cooking? This can't be totally true, as after all I love mayonaise. I like Mac'n cheese as well. But then again I think to myself, when was the last time I had tuna noodle casserole? I can't remember. Correct me if I'm wrong though, but I think now that tuna noodle casserole is acceptable as non-white trash cooking providing you don't put the crushed potato chips on top. I'm curious, cetainly green bean casserole heads the list of white food, probably with tuna noodle casserole and mayonaise close behind. Are there any others? What have I been missing? Have I been eating white food without knowing it? So many questions, and by the way, shouldn't we be reffered to as cauc-non-asian? So much confusion. Happy Holidays to all!
  4. Out of a little more than 100 books I'd say 10%get regular use, 50% get sporadic use, 35 % are seldom used and 5% are totally useless. As my cooking has developed, I find myself using many of the books just for ideas and guides as opposed to exact recipes. In many of the books it is not the recipes but other information (general processes and such) that is continually useful. As to a short list of books I most often use: 1. Joy of Cooking. Used more than all others combined. 2. Rick Bayles's books. 3. Grace Young's - The Breath of a Wok and Marin Yan's Everybody's Wokking for Chineese. 4. The New Orleans Cookbook by Richard & Rima Collin. One of my absolute favorite cookbooks. 5. Glorious French Food - Jim Peterson. 6. BBQ USA - Raichlen - to me this is the Joy of Cooking for BBQ My other most used one's are Marcella Hazan's books as well as Emeril's and Nick Malgieri's for Baking.
  5. I too have absolutely no regrets. I'm looking forward to getting another one as well, hopefully sometime during the next year. With many pans you can find something almost as good that is a little more of a bargain (these pans aren't cheap) such as for my other pans I have the Calphalon tri poly which are very good. The difference though between the nano pan and any other non-sticks that I've seen is huge. This pan is just head and shoulders above anything else I've found. Truly a pan worth every penny and then some.
  6. VanWinkle bourbons are also wheated.
  7. Just for clarification, #12 and #8 are just the names, thats not how old they are. The Special Barrel Reserve is the oldest stuff they make. ← Correctomundo. It is the VanWinkle Reserve which is 12 years old. All these numberS! The No 8 Dickel is decent enough stuff as well. I must admit, spurred on by this thread I did go out tonight to splurge and get a bottle of the Pappy VanWinkle's Family Reserve 20 years old. Talk about good. Man will that stuff spoil you.
  8. I haven't been a subscriber in the past but am looking to subscribe soon to CI. One thing about CI and ATK that I have not seen mentioned here is that there are no advertisers. Their hands are free to give an honest opinion about a product. They don't have to, nor do they, pull any punches. They call it like they see it and I find that alone to be reason enough to subscribe and support them. Let us not forget either, that they are out to earn a living as well, so if something gets repeated in more than one publication or their are only slight variations what's the big deal? I haven't looked but I feel pretty certain that many authors with multiple cookbooks have recipes that can be found in more than one book. Again, what's the big deal? Maybe it's my Berkeley upbringing but I find their quirkiness and nerd-like attitude to be entertaining. I don't agree with all of their findings but then again if we all had the same tastes it would be rather boring. Items, be it products or food, they find to be the best are often the most expensive. Is that any surprise? No. Equipment wise though they also have what they consider best-buys and food wise I haven't seen them be condescending towards those who may not be able to always afford the best. It is all with a grain of salt. Technique wise I think they are spot on and a good resource. Their recipes are also in general quite sound and if you follow them you will get a fine result. Lastly, at least for myself, I find CI & ATK to be entertaining.
  9. CtznCane

    Santoku

    Though I have large hands, I use to use a 8.5" (that is the actual blade length though think they refer to it as 9") Chef's knife. I liked the idea of the santuko for the scalloping on the blade and wound up getting one. I found the santuko to be awkward due to the flatness of the blade as has been pointed out here. What I wound up doing was buying one of the newer, more or less hybrid, chef's knives that has the scalloping (sometimes referred to I think as an East/West knife) of a santuko. This knife is slightly lighter than a comparitive old fashioned chef's knife and has the beneift of items sticking less due to the scallops while retaining the overall benefits of the Chef knive. I've been very pleased with this knife as giving sort of the best of both worlds.
  10. I use to have a neighbor years ago who was a food broker who did business with trader joes. I forget what the number was (but it was very high) that a product had to sell in order to stay there. They really do keep the prices reasonable because of their volume buying but if something stops selling or doesn't sell enough, it's outta there and it's not coming back. My favorite that they stopped carrying was Boysenberry juice. In general I like TJ's cheeses and the prices are substantially lower than elsewhere. Their frozen fish and frozen vegetables are good too. We're suppose to be getting one out here sometime soon (fingers crossed.)
  11. I find what they come up with to be uncanny at times.
  12. I'd planned on getting this book and now this thread has pushed me over the edge so I went ahead and ordered it today. Seeing the part about them recommending a Bradley smoker was the last trigger since I just got mine a few weeks ago. Darn, now I have to be patient and wait for the book to arrive! The pics on this thread look absolutely delicious!
  13. I'm a big fan of the Van Winkle Special Reserve which chimes in at about $39 a bottle. I'll have to look for the George Dickel single barrel that Jason mentioned as I'd probably like that a lot seeing as the Dickel 12 year old is my evey day whiskey of choice.
  14. I have a Krups 4 liter size fryer. Something a little larger would be nice but this fills the purpose pretty well. I typically use Wesson vegetable oil for the frying and have been pleased with the results. I buy my oil from Costco in the 1.25 gallon size. I always keep an extra container so that I can pour the oil back into it. I just use a funnel along with a double thickness of cheese cloth to filter it when pouring it back in. Possibly my favorite thing to fry is yucca. After peeeling it and cutting it into about 2" lengths I'll parboil it for about 20 minutes and then drain it and let it cool to prep it for frying. Then cut it into french fry wedges and then deep fry it as you would french fries.
  15. CtznCane

    Stock

    I always have stock on hand. Primarily for sauces or braises as well as for soup on occasion. I make mine in a 12 quart stock pot and then freeze the stock in 1 or 2 cup jars. For Chicken stock I"ll typically use 2 whole chickens from which I"ve taken off the breasts. (Considering what boneless chicken breasts cost this makes the cost of chicken stock next to nothing.) Also I'll usually add whatever chicen backs I have around (kept from cut up whole chickens) and necks. I would love to be able to make veal stock but I've had a helluva time trying to find any veal bones. As a result I wind up just making beef stock which still works admirably. I'll typically get leg bones cut up and use those along with adding a couple of beef or veal shanks as well. The basic recipe I've used for beef stock came from Emeril's "Louisianna Real & Rustic" recipe for veal stock with the exception that I use beef bones. I've made several efforts at aquiring veal bones and it is so frustrating that now I'll only occasionally try to find them. I think it's about time to make another such effort. Even if I do find them, I wonder what their cost will be? As good as the beef stock turns out, if the veal bones are high priced, would it really be worth the difference? I don't know that it would. I'm willing to find out though.
  16. This Saturday turned out to be a Cabernet day for us. Our main plan centered around going up to Trefethen (since we are wine club members) for their holiday party. Since (along with their other wines) they were pouring a '00 Reserve Cab and (at least we'd heard) their Halo Cab (which theyturned out not to be pouring but we did bribe our way to a taste by buying a bottle as well,) we decided that we'd also go to Silver Oak, Opus One, and Robert Mondavi. I know there have been several threads dealing with wine clubs, but before mentioning the wines we had, I can say that there is no way that we could have tried the wines we did (at any reasonable cost) without being wine club members. Most wine clubs now don't involve a long term commitment. Many use to be a 1 year committment while now, with many, you can cancel at any time if you decide to. This offers the consumer a lot of flexibility. We rotate most of our wine clubs (about a year each, with a few we mainain regardless) and only recently joined Mondavi's and Trefethen's. At Mondavi, we tasted 8 Cabs ranging in price from $85 - $175 per bottle at no charge. This alone makes being a wine club member (when one has accessability to get to the winery to taste) a good value. On to the wines tasted. All in all we tasted 13 Cabs. No detailed notes, but here they are in inverse order of how we rated them along with their cost (winery prices.) All were good so even the lowest rated was really nice. 96 Robert Mondavi Reserve Cab Sauv $150 I can best describe this wine as having a very lean characteristic. Lean and straight-forward. I'd have preferred it to be a bit more supple. Perhaps in a few years, for it still has plenty of life left. Style wise, this one struck me as one of the more french styled that we tried, so perhaps it is the style that had us placing it lower on the list. 2000 Robert Mondavi Reserve Cabernet Sauvignon $125 Nice balance, good fruit, not to complex. While pleasant, it is certainly not a wine worth its price point. 01 Robert Mondavi Reserve Cab To Kalon Vineyard $135 The To Kalon's we tried both had a nice mouthfeel, good depth, fruit and a nice structure. Very enjoyable, but again, at least for us, only rarely will we spend $100 for a bottle of wine, for that matter, while still not too frequently, even a wine over $50 needs to be very good to justify buying. 2000 Robert Mondavi Reserve Cab To Kalon Vineyard $135 Right along the same lines as the 01 but more supple and velvety. Very nice. 2000 Trefethen HaLo Cab Sauv Oak Knoll district of Napa Valley $150 Nice, bold, with good blackberry and currant flavors. This is another wine I"d describe as being a bit lean and direct, and what I'd consider to have a lot of Bordeaux characteristics. I'd probably have this one higher on the list except it needs more time. I'd really like to put an asterisk along side this wine as it was the last wine we tried, and this was after having a variety of hors d'oeuvre's which I think effected the taste. (The other wines were tasted only with crackers or plain french bread inbetween.) 02 Opus One $165 The 02 Opus is filled with complexity. Wonderful flavors but they're not seamless. At least at this time, while pleasant, it's missing that harmony. Perhaps it is just a matter of time for it certainly has the component. A fee months back we'd had the 01 Opus which I thought was magnificent. Perhaps this one too in time, but not now. Still a very, very pleasant Cab. 02 Robert Mondavi Rutherford Cab Sauv $85 I really liked this Cab. This just seemed to have all that is good about a Rutherford Cab, very full, rich, with great depth and a long finish that left that lingering fullness. I'm not the best with word descriptions in articulating the flavors, suffice it to say, this one is just one of those wines that leaves you feeling good. 97 Robert Mondavi Reserve Cab Sauv $150 Another wine with good depth, soft, supple, and drinking very nicely. 01 Robert Mondavi M-Bar Ranch Cab Sauv $85 This one is a 100% Cab Sauv. The fruit just seems to explode in your mouth but not in a bad way. Bright blackbeery flavors, velvety smoothe and a nice finish. I put this one here as while I had it below the previous 2 wines, my wife had it higher and in fact had it the second best Cab of the day. 00 Trefethen Reserve Cab Sauv $75 Rich, good fruit, soft underlying tobacco tones, good mouth feel and finish. Very nicely balanced and just a downright good Cab. 00 Silver Oak Napa Valley Cab Sauv $100 Until recently I hadn't tried a Silver Oak Cab since the mid 80's as I felt they had gotten overpriced. This was the second time recently that I had their 00 Napa Valley wine. Both times were quite delightful. I must say that if I judged by when I tasted it a few weeks ago it would have been the best of the bunch. Yesterday, while still quite nice it wasn't quite as nice as before. I wonder how the weather factored in as to their taste? (Any input on how weather effects the wines taste?) A few weeks ago it was sunny and low 70's. Yesterday, while pleasant it was in the mid to upper 50's. That aside, the Silver Oak has a wonderful complexity. The different components are well integrated resulting in a balanced, rich and very full Cab. Very elegant, slightly understated and one that leaves you feeling very good. 94 Robert Mondavi Reserve Cab Sauv $175 What a lovely wine this turned out to be. It still had a good strong backbone, with soft, supple fruit and a long full finish. Simply an elegant wine. 01 Silver Oak Alexander Valley Cab Sauv $60 Sort of ironic that on a day of tasting Napa Valley Cabs that an Alexander Cab would be our favorite yet that is how it turned out. One effect I'm sure is that I just happen (in general) to prefer Alexander Valley Cabs. There is just something about the soil, that in a good AV cab has that gives that extra heartiness to it. This is just a fine AV cab. I'd describe the AV cabs as not as complex as their NV coutnerparts (the good ones that is) but very forcefull and bold with a richness and the Silver Oak has those qualities and is a fine example of what a top notch AV cab should be. Overall there was not a single wine we did not enjoy. We found the price aspect to be interesting. The lower priced wines (while still expensive/expensive being over $50 per bottle) wound up being near the top of the list.
  17. I've only been making pies and other such items with crusts for the last 3 - 4 years or so. From day 1 my crusts (flavor and texture wise, not appearance) have turned out great. My wife says they are better than her Mom's were and everyone likes them. Am I lucky? Am I good? I think neither. In fact I'm sure the reason is Lard. All I've ever done is follow the Joy of Cooking recipe and used half butter and half lard (rather than veg shortening.) I've used lard with beans too and yes, it makes a big difference. I've only been able to get (or seen) the commerical lard, which usually to find I go to the local Mexican grocery. Maybe this stuff isn't what it use to be but it still beats the heck out of the alternatives. I'll have to try to find a source for better lard. From what I've read, the one thing I've gotta try for sure is French Fries done in lard. On that note, I know the burning point is lower with lard, but can someone tell me what that burning point is? If deep frying in lard, what is the max temp one should use?
  18. We went through our kitchen remodel at the end of last year. We considered both a cooktop with a wall oven and a range. We opted to go with the range for 2 reasons. First was that it made more sense space wise and I feel it is more efficient to have the oven right there as well as (with a smallish kitchen to begin with) it made more efficient use of our space. The second reason for going with a range is that the cooktops I looked at did not have the same btu's for all burners. Even with the high end makers this held true. Size wise we were limited to a 30" model. I will say that if we had the room for a 36" I certainly would have gone that direction though we are perfectly pleased with what we got. As to which model to get and what features comes down to one's own cooking preferences. I wanted a gas cooktop, period, so electric was out of the question. I also wanted to be able to get as much heat as possible on the burners. I was also looking for the range with the cooktop best suited for stir fries and using a wok. When it came down to the oven portion, I wanted to have convection, but I don't do much in terms of baking but I wanted as good a broiler as possible. I should add that due to wanting high output burners I had to get a good fan as well. In terms of the brands that we looked at, we primarily considered Wolff, Viking, Dacor, & DCS. We briefly looked at Thermidor, Miele and a couple others. The first one I eliminated was Dacor. I had a strong dislike for their grates and (perhaps motivated by that) didn't care for other aspects of the range which I can't remember exactly now. DCS was okay and wouldn't have been a bad choice other than at the time frame we were looking at was when they were being taken over by Fisher-Paykel and it would have been near impossible to order one and get it within any reasonable time frame. While I still didn't consider it to be the best option anyways this eliminated it totally. The final choice came down to Viking or Wolff. Since I wanted a good broiler I opted for Gas throughout as opposed to a dual fuel range. These two ranges had the best broilers I had seen and I think both were equal in this regard. Both ranges were also at the top of the list in terms of appearance as well. The final choice came down to the grates. I really liked the Wok grate (available accessory) offered by Viking. The swing though came as with the 30" range, the Wolff had an empty channell between the 4 burner grates while the Viking had grates in this center channel. That swung the final choice in favor of the Viking. In terms of the major features and the final cost the options were: All gas as opposed to dual fuel. Sealed or non-sealed burners. Whether or not to get self-cleaning on the oven. As I've mentioned I went with all gas. You cannot (and I think this holds true with Wolff and perhaps others as well) use a wok grate with the sealed burners as the Wok wouldn't sit down low enough. Personally I'd also rather be able to take the rings to the sink to clean so going with the non-sealed burners was a no brainer decision. I also opted to go without the self-clean as I figured the 600 dollar difference, for having to clean an oven twice a year wasn't worth it. I will say that on those 2 days I do sort of wish I'd gotten that feature, though I don't regret having to clean the oven myself. In terms of the hood I went with a Zephyr Typhoon. A good hood is worth the price. I know Viking has different locations (and probably one in the Seattle area) where you can go and get a thorough demonstration. I also happen to like Viking's 'Vari-simmer' feature immensely. I've been using my stove for a year now almost and have no regrets whatsoever. Regardless of which model you decide upon, is a high end range worth the buying? I'd say yes. Price is a one time issue. Cost is a long time issue. Since a range will last you many years, if you break it down over time, it isn't that big of a cost difference to be able to do the things you would like to do efficiently.
  19. CtznCane

    Roasting Turkey

    The one thing I haven't seen here so far is Deep Frying which we've done the past 3 years and has come out well... spectacularly. I've got to say the way Jason and Rachel have done it made my mouth water. Then again bacon, bacon, bacon, how can anything not be better with bacon? When I have cooked a turkey in the oven, 2 things have worked. First (as suggested in food and wine about 1983 or so) was to first cook it realy high, 500 ish for about 30 minutes, then turn it down but still cook it quick and unstuffed. This worked magnificently. It kept the moisture in. Alternatively, I've cooked it in cooking bags which also works well. While these two oven methods work well, the hands down winner in my family has been the deep fried. Even more so when rubged first with cajun spices and crumbled bay leave.
  20. On the counter itself: Cuisinart coffee maker - used daily Krups espresso machine - used sporadically at best Kichen Aid stand mixer (epicurean) - used weekly Krups coffee grinder - used daily Kitchen Aid grinder - (used for spices) used regularly Kenmore Toaster - used on the weekends and occasionally by wifey in a.m. Kichen Aid blender - waiting for vita mix due to be delivered today to replace it. We had a shelf built for the micro wave when we remodeled, does that count? If so Viking convection-microwave unit. In the closet outside the kitchen is the Cuisinart Food processor, the Van - n - seal, the Waring Juice blender, the popcorn air popper, the (sheepishly hiding) set it and forget it Ronco oven, and the Krups deep Frier. I'm only online now waiting for the vita mix to get here before running errands. Damned UPS!
  21. To one degree or another, all of us on this website are addicited to food in some form or another. Whether it is cooking, eating out, wine or whatever, something got us started. Something kicked us in the butt and motivated us in this direction. What was it for you? Also, of all the meals or food experiences, which is your most memorable? For myself, I grew up (a kid in the 50's & 60's) with a Mom that worked and couldn't cook to save her life, a Father who worked swing shift and could cook, and a Southern nanny who was perhaps the best comfort food cook that ever lived. For myself, my father had been a cook in the army in France in WWI. Okay, so he was 52 when I was born, but he sure could cook. He had a passion for good food and good restaurants. To this day, the best advice he ever gave me was 'if you want to go back to a restaurant, over tip, even if the service is not good the first time and ask for the same waiter.' By gosh he was right, as it has never failed me to this day. As a young man it worked great as I had waiters programmed. For me though, bottom line is my father's passion (along with my own enjoyment of food) is certainly what has fueled my desires. As to my most memorable food accomplishment, it regards the nanny I had. We called her "Aunt Nora" and they became hard and fast family friends. This woman made THE best fried chicken and custard that I can only dream about tasting again. Being from the south (Tennessee) as was my Mom, the southern traditions held true. While I've cooked a lot of memorable meals, one New Years, the year before she died (she was widowed by then living with her toy poodles) I fixed and took down to her Black Eyed peas, greens (I used Swiss Chard) and fried Pigs Feet ( I breaded and fried them) on New Years. The meal came out good, not great but good, but it meant more than any other meal I've cooked. We all have a history. Histroy also teaches us. History helps us know one another. That's mine, what's yours?
  22. Thanks. Don't know if I used the right combo but last night I took some salted black beans, rinsed them, then mashed them in a mortar and pestle along with garlic and used them as you suggested in a chicken/celery/onion stir fry dish. It came out very good, though a little hot since I had a heavy hand with the sriracha sauce. Overall vey good as well. As another mentioned here, the hot wok cold oil makes it so foods don't stick. I didn't know this until a recent class I took with Grace Young. I've always looked in the cooking forum for Chinese food ideas till someone told me to look here. I just wanted to say I think this is a really great thread and I know I"m going to be checking out other threads in this forum.
  23. I recently had trouble finding them but then was told (by the owner of the Wok Shop) to get them from the herb store's in Chinatown. Bingo, that was the answer.
  24. hmmmm.... the students can't stand getting sworn at? Does this mean if you can't stand the heat, get out of the kitchen?
  25. I for one think that tomorrow is an important day in terms of wine. While I do not drink much French wine (I did 20 years ago but not now) I always go out and buy my share of Beaujolais Nouveau. Why? Tradition. Champagne is associated with New Years, and for myself the intro of Beaujolais Nouveau marks the beginning of the holiday season as well as the new vintage. Traditions, be they in food, wine or elsewhere I think are a wonderful thing. Too many have come and gone. I worked in sales and sales managment in the auto industry from 1976 to 2001 (with about a years break.) One tradition in the car business that I miss (that any of you 50 and older will remember) is the October 1 intro of the new models. That use to be a great tradition and a very big deal (not to mention very profitable from a salesman's point of view.) Above all else though is that there was excitement. Excitement and anticipation. Not only is it something beneficial from a sales standpoint but from marking a point in the year. I think the intro of Beaujolais Nouveau is not only great in terms of promoting French wine, and Beaujolais in particular, but because this is a tradition that can help expose more people to wine as well. I have friends who have Beaujolais parties. The hype is good. Sell the sizzle. It is not only a time to promote Beaujolais but a time to promote wine in general. As people who enjoy wine we should (imho) be out there using this as a time to try to get people interested and use this as a stepping stone. Not only are intros good for sales, I think they have morale benefits as well. I wish California winemakers would have more traditional events. There are some, which is good, I wish there were more and they were more well published. I know for us, our big time of the year is the Barrel tasting weekend up in the Russian River/Alexander Valley area. The first weekend of March. Like clockwork. For us, that event not only marks the wine event but also sort of the beginning (or pre-beginning) of spring time. I don't know but I urge others to get out there and support this beginning tomorrow. I like it too because it is easy to remember. 1 week before Thanksgiving. ---- Cheers!!! Here's to the start of a (hopefully) fun holiday season!
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