ldenney

I am surprised someone hasn't discussed an otherwise wonderful thanksgiving day meal in San Diego in the early 1980s damaged by the frightful champagne a guest contributed. I am sure it must be legendary in America's Finest City". I was that embarrassed person. I picked up a couple of bottles at a supermarket. Old enough to know better, I was inexperienced in what was an acceptable champagne. My knowledge of champagne is a little better today. At least I would know enough not to buy the supermarket variety. I would mention the brand, but I would just be embarrassed all over again by the deserved ridicule from fellow posters. All of the "strays" from work were invited and they all had very long memories.

I have enjoyed your blog. I am a divorced guy. seasoned by age, who cooks for one and is determined to remain that way. But I like to pamper myself with good food and wine, so I am always on the alert for things that will excite my taste buds. Your recipes for short ribs and salmon chowder have given me a couple of tasty looking options. Many recipes are too large for one or two servings and often include ingredients not readily available in my area. Thank you from Kentucky and I'll be hoping for other ideas to "borrow" from you and others.

I don't know about the original premise of this subject...whether green bean casserole is a white phenomenon. I doubt it. It might be more about region. But it sings to me a sweet song of tradition from a more innocent and uncomplicated time called childhood. The green bean casserole became a staple at our holiday dinners and for that reason I celebrate its appearance on my menu once in a great while. Once or twice a year is plenty to accomplish my culinary trip back in time to another time and place. I am not sure the reason for it becoming so traditional in our home, along with such items as oyster dressing, turkey, yams with brown sugar and tiny marshmellows,mashed potatoes, fruit salad, and hickory nut pie. I suspect it was a combination of economy and coming from simple stock with simple tastes. Maybe we had a starch deficency. But it had nothing to do ethnicity. It might have been boring to some palates, but to ours it was ambrosia. I have since spread my wings a bit more, but occasionally I still hunger for the some of the old dishes. Or is it the old memories I seek? Many peoples have items on their menus for which I don't understand the appeal, but knowing it brings back special memories for them, I say bring it on! I'll try it and maybe I will learn some of why it appeals to you. If not, we have at least shared a part of you.