Jaymes

Us, too. And sometimes I mix the grape jelly and chili sauce and put it over meatballs instead of the weiners. Very tasty appetizer.

Let me add my enthusiasm for your opening post. Your descriptions are evocative. I ordered the Soups of Italy book. As you suggested. From Jessica's Biscuit. On sale. Thanks.

Yeah Jaymes - that does sound pretty good! Do you think it would work OK with Licor 43 instead of Tuaca? It's also vanilla based liqueur so I think that the flavor would translate. Tuaca is 70 proof, the Licor 43 is a bit lighter at 62 proof. I still think either would be better with a shot of brandy or spiced rum in addition! Don't know. I can't imagine it'd be bad. But the first time I had it was in this bar in Alaska where we went all the time. Their signature drink. And it's absolute magic as far as I'm concerned, so I always have all the fixin's on hand. Never needed to improvise, so have no opinion. I serve it a LOT at gatherings in the winter. I have the hot cider simmering in the crockpot, and the bottle of Tuaca right there, so those that want something alcoholic can help themselves. And those that don't....well, you get the picture. Works well with a mixed crowd of adults and children, etc. PS - Also, my personal favorite includes quite a generous pour of the Tuaca, so never felt the urge to add anything else, like rum.

Well, as I said, I always mull my wine and ciders (apple & cherry) in the crockpot, where it slowly simmers. Never boiled it and can't think it'd be a good idea. For one thing, the alcohol evaporates quickly enough as it is. But mainly, there's no need. A slow simmer works just fine. Actually, I'm sipping a Hot Apple Pie as we speak. I'm tellin' y'all, it doesn't get any better. Mmmmm.

Sounds a lot like SOS to me. Edit - That is to say that although this does indeed sound delicious, I think you've left the realm of simple "gravy" and gone over more toward "creamed sausage." Which is also a family favorite in our house, I might add.

For me, it's that dang fool sweet potato casserole. Thanksgiving and Christmas come down to four things....turkey, cornbread dressing, cranberry sauce and those sweet potatoes. I'd be perfectly happy skipping the rest of it. All the rest of it.

The next time you cook bacon, save the grease. Let it cool, and then pour it into a small plastic refrigerator storage container. It'll keep for a long while in the fridge. Use that for your gravy.

Yes. Especially in the dead of winter when, unless you "put up" your own fresh vegetables (i.e. 'canned' them yourself), you didn't get any. Say what you want about these convenience foods, although it is true that we now have many more (and better) choices, it was a happy day for many folks when they began to arrive on the market.

I don't see anything wrong with a little jello every now and then. How else are we gonna make congealed salads, for heaven's sake? Like Rachel's heavenly rainbow mould. Or southern tomato aspic made with lemon jello. And without jello, what would we do with all them little bitty marshmallows. Have any of you snobs ever thought of that?

Or perhaps put them into a box and mail them to friends overseas that do not have such ready access to fresh produce. Or take them to the local food bank. Or stock the cabinet of an elderly neighbor. Or a myriad of other possible uses for canned goods. I think we should tread lightly when we assume we understand the actions, motives, intentions, habits, etc., of others whom we know not.

Haven't seen the cookbook, but I personally would be surprised to see any "recipes for some good Texas barbeque." Bush does love BBQ, of course, as do most Texans, but he has his catered by these nice folks: Cooper's BBQ in Llano, Texas.

Amen, sister.

And, also frankly my dear, I don't believe that the previous poster was suggesting that your personal aversion to hard-cooked eggs constitutes a lack of class. I think it was your unfortunate method of expressing your opinion by insulting others.

We always have mulled beverages in the wintertime. For one thing, if you're having guests, it makes the house smell so good. I mull & serve in my crockpot. Have some recipes for Gluhwein that I use -- my favorite does include brandy. And then there's this (my absolute favorite winter drink): Hot Apple Pie Into a mug, put some hot mulled apple cider. Add a jigger (or more to taste) Tuaca. Top with whipped cream. Boy, is that good.

Peanut butter & honey sandwiches. Also, use it in my ham glaze, along with white pepper, wine, cloves and orange juice.

My grandmother, a legendary southern cook who owned several very successful 'home cooking' style restaurants, always put chopped up hard-boiled eggs into the giblet gravy, and so do I. And then I don't put chopped up hard-boiled eggs into the cornbread dressing. Although when I make smooth gravy (as I do occasionally when entertaining holiday guests that don't like giblets), I don't put the chopped up hard-boiled eggs into the gravy. Then, I DO put the chopped up hard-boiled eggs into the cornbread dressing. Frankly, I don't see the difference between putting them into the dressing vs the gravy. You still wind up with chopped up hard-boiled eggs on your fork.

And on grits. Ham & grits and Red Eye Gravy. Yum.

Also, in the olden days, nobody ever threw away the drippings from bacon, sausage, etc. They were far too precious for that. They went into a can that one kept handy right by the stove, and were used for dropping into simmering vegetables like green beans and other greens. And, if whatever you were cooking as your breakfast meat (ham, for example) was too lean to provide much fat, you had some handy to supplement. As for the flour, my current gravy makin' relatives swear by Wondra.

How about it, folks? Does anyone know? I always make gravy from the pan drippings. How is that affected if you brine?

Yes, and if you're wandering around the supermarket trying to think what you can pick up for a quick and easy dinner, get your stir fry vegetables from the salad bar....already prepped.

So, has anyone else tried The Banana Leaf Restaurant? Ate there today with three friends, and we all agreed that the food is outstanding. We went for lunch, and the place was 'take-a-number' packed. Not a lot of Occidental faces. The prime lunchtime clientele appeared to be Asians working in the nearby San Jose hightech industry. And everyone was hungrily shoveling in the delicious food. Soup arrived automatically. When I looked at the clear broth, I thought...oh well, ho hum...another typical chicken broth. Good, I'm sure, but nothing interesting. Was I ever wrong. The flavor was positively a revelation. Listed on the menu as "tom yam soup," it was a spicy and aromatic brew of herbs, seafoods, mushrooms, lime juice and lemon grass. That bowl of soup alone was worth the trip. For a starter, we got Roti Murtabak, homemade Indian bread stuffed with a thin layer of beef and egg, and dipped into a mild and flavorful curry sauce. For mains, we shared: Mango Chicken, chicken, onions, peppers, and slices of mango cooked in a mango sauce, and served in a mango shell. Rendang Beef, with chef's special Malay curry sauce. Malay Sizzling Scallops, with black pepper sauce and anaheim chiles. Pineapple Fried Rice, with cashew nuts, shrimp & peas stuffed into a pineapple shell And Malay Coconut Milk Rice, regular steamed rice cooked with coconut milk, and absolutely delicious. This place is wonderful. I kind of hate to talk it up and thereby risk making it any more crowded than it already is. But on the other hand, folks doing this good a job deserve all the business they can get.

For sure, have some typical condiments -- grated cheese, chopped onions, chopped green or red peppers of varying types and heat, sour cream, crackers, which some folks like to crumble into their chili. And cornbread, as you said, with butter and honey. If that's not enough, then the baked potatoes are a great idea. As are hot dogs, so some folks can make chili dogs if they'd like. For dessert, S'mores are fun and kind of in keeping with the 'cowboy' theme.

I'm sorry, but I completely disagree with this conclusion. In fact, I think that the exact opposite is more true. I could name quite a few wines and spirits that I now enjoy and know more about because at one point (i.e., when I was young and poor), I walked into a grocery store and bought a $3.99 cheapo California version. Sherry comes immediately to mind. Had a cake recipe that called for 'cream sherry.' Bought a cheap bottle. Really liked the aroma and flavor. Set about learning more. Had I been instructed to purchase a $35 bottle as my 'starter sherry,' I simply would not have done it.

On the other hand, though, that considerably lessens the opportunities to be 'helpful' to the less knowledgeable. If only true Portugese port were allowed to be thusly designated, it would remove the ability to point out the fact that other Port Pretenders were not, in fact, port. Port is my father's favorite beverage. Of all. Bar none. And he has many stories to tell about 60+ years of avid and enthusiastic port consumption, including a particularly amusing one about an entire case of Sandeman vintage port falling out of an open door of a Flying Fortress that he was piloting during WWII. And how I figured out, so long ago, that there was no Santa Claus when I became suspicious upon noticing that everyone else set out milk and cookies for Santa; but at our house, he got a selection of cheeses and a nice port. So, I've often said, through the years, to those talking about this US port or that, "Well, you do know, do you not, that REAL port only comes from........blah blah blah." I'd hate for those opportunities to be condescending helpfully instructive to evaporate entirely. Wouldn't you?

I really like Prager ports, from Napa Valley, and never miss an opportunity to stop by. In fact, I'm currently in the Bay Area, and will most certainly make a trip up there to buy a few bottles of their excellent port, 'Noble Companion.' Here's more info, for those that are interested: Prager Port Works in Napa Valley, California, USA