BarbaraY

Fifi has said the exact thing I thought when I read the label. I'm sure the corn syrup is a fairly recent addition.

I say imerssion blender, too. So quick and conveniet. If you don't have one I recommend getting one.

My grandfather kept several hives and the honey was very dark, almost molasses colored and it has long been what I look for in honey but don't find. A few months ago my daughter got me a small jar of locally made honey that amazed me. It's wild flower honey from the Red Hills, very light, and you can taste the delicate flavor of wildflowers. It is the most amazing flavor and the first time that I can remember really enjoying a light honey.

New Years Eve and we had run out of pasta. While heading for the sink to drain a new pot, somehow the water slopped. By the time I got the pan set down and my shoe off I had a blister on my foot 2 inches in diameter. Hungry people waiting to be fed so I couldn't stop and use cold water. My vacation started the next day so I hobbled all over Mexico with a burn on my foot. It turned out to be a good vacation any way.

Guess I had better start dropping unsubtle hints.

I was debating what to use to cook my turkey this year because it's larger than I usually do. While shopping, I found a new tin turkey pan that is much heavier than the usual cheap foil pans but is only $2.99. I wish I had an All Clad roasting pan but don't think I would use it often enough to warrant paying the price. If someone has to use a foil pan, for heavens sake, put it on a baking sheet unless you want turkey on the floor and hot jus on your feet.

Without ever trying this method, my first reaction would be they won't get done at that temperature. That's more a hot water bath than a cooking temperature.

I put some L&P on a ground beef patty at lunch and wondered why it didn't taste right. After reading this I tasted my recently purchased bottle. I agree it tastes different and is missing depth of flavor. Why do "they" keep doing this to perfectly good products? I have a laundry list of things that have been "improved" and are no longer satisfactory.

If I were alone on Thanksgiving, I would do as several have already mentioned, volunteer. In our area, the Moose club and several churches have dinners. Not just for the homeless but for the whole community. You get to meet new people and feel good about life. I can't say the food is any way remarkable but it sure gives one a wonderful feeling of community.

Ah! Kris, go ahead and volunteer. You will know what you're getting that way.

We picked up some sweet lemons at a Mexican stand in a farmers market last year. My daughter loved them but I thought they were rather insipid. I think they may have been the sweet lime you referred to. I like the Pomelos very much and they are often in the stores here. I eat them like grapefruit, just scoop 'em out of the rind.

I once worked at a place that closed on Wednesday. The reasoning, it was a small town with only three eating places. They each closed on different days so that people would always have a place to eat.

That's a very interesting version. The last time we had Lemon Chicken in a restaurant it was flourescent yellow that was nauseating to look at and didn't really taste very good either. I just read the recipe to my adult daughter and she said it sounded good.

This is one site that I have in my favorites. Hope it helps.Chopsticks

I made this for our dinner last evening. I used barley malt syrup since that's what I had. I don't know if it tastes anywhere near what you used but it was delicious and my daughter likes it, too. Didn't take time to get pics. Maybe next batch. We had steamed Jasmine rice and Stir-fried Bok Choy with it.

A number of people that I know donate the free turkey that many stores give away with large grocery orders at this time of year.

Klary, this thread is fantastic. I know very little (well actually almost nothing except the butter cakes that are not very good sold in a local coffee house). I just have to make those Gevulde koeken. They look heavenly and I love almond paste goodies. Thanks for some wonderful recipes and a look at traditional Dutch cooking.

Pasta Puttanesca and another quick favorite as is pasta a pesto. Last evening we had Petrale almondine. Ok it's old fashioned but it still tasted very good to us.

A rather weird wedding that was sort of spur of the moment so the reception, held in the firehouse, was a pot luck. Someone brought potato salad similar to the one mentioned above. Boiled potatoes and cheap mayo! Not to be bragging but I don't remember ever bringing something bad to a pot luck. One dish that wasn't eaten was a Thai Chicken Salad, I think because the attendees had never encountered something like that. OK by me I brought it home and ate it myself. Around here a pot luck table often looks like volcano of lasagna erupted.

That is very nice and appropriate. A good one.

One year I made tiny marzipan pumpkins to decorate the pumpkin pie. They turned out very well and were far easier tham I imagined they would be. I may do that again. I don't decorate the turkey platter because there will be too many of us to do anything but a buffet. There just isn't room to set 1 table for 20 people so the turkey is carved in the kitchen. As for the jars of spiced crab apples, I grew up with my grandmother's that were absolutely delicious. The ones from the store are insipid and mushy tasting to me. As for lists I do mine in a notebook and will make my timetable this weekend. The guests have already confirmed and the menu is set. Almost everyone brings something and I made suggestions as to what they make well so there won't be any surprises. i.e. Green Bean Casserole, green Jell-o salad, etc.

Definitely guinea fowl! I know they're noisy but I just like to look at them. They're so exotic and primitive....................and good to eat. Chukar, too. I've never tasted one but would like to try them. Imagine they would be a lot like quail.

Love the pics. What an experience, serving that much food with kids as your staff! Keep it up.

Very good demonstration, jackal10. Much clearer than drawings. And yes it is similar to boning a pork shoulder. I think it's wonderful that these two cuts that are reasonably priced make such lovely braised dishes.

Even though I've had several people tell me that blue potatoes are wonderful, I can't bring myself to try them. They look just too disgusting. I never buy Cheetos but will eat them as a last resort if they are served by someone else.