Margaret Pilgrim

Pork Marsala or Pork Stroganoff; certainly schnitzel (with white gravy).

I remember ordering dove in Paris. The waiter warned me that it was "sauvage", "forte". I acknowledged that I understood that it was game and might be strong.. He picked up my finished plate that contained only a pile of bones and the head. He shook his head in disappointment. I had not sucked the head. I'll never be French.

Thanks for making this. The last time I made it was ??? 40+ years ago. A good recipe. I'm guessing that the excess liquid came from the potatoes. We have been having the same problem with classic scalloped potatoes.

I believe that egg was the norm mid-Century but went out of favor due to food-safety concerns. Eg in bird contamination, being held at a room temperature, etc

AKA my get up and go got up and went. Mine did too.

I guess so. For larger green beans, our favorite method is scorching them in a smoking-hot iron skillet + Maldon salt. The kids skarf them!

I greatly dislike large green beans, so I either carefully sort out small (young) ones or pop for French green beans (haricot vert). Excellent flavor, no pith or strings.

Nothing, really, Both are actually panades: bread cubes moistened with broth, seasoned with vegetables, baked.

I'm from a starched Maine family. Mid-Century Thanksgiving, without exception was stuffed turkey, giblet gravy, mashed potatoes, mashed winter squash, creamed onions, cranberry sauce, rolls, pumpkin pie. Tastes of younger generation lead to straining giblets from the gravy, eliminating creamed onions, adding peas to the menu. Still later "downstream", eliminating squash, adding mac and cheese. And most recently, eliminating turkey and switching to ham. This year I even ditched the pumpkin pie and made a chocolate cream pie, this season's fave with the grandkids. My grandparents and father would be whirling at these atrocities but the spirit of the day is maintained.

Here's a representative handful. All very plain, classic.

Non PC confession: I have accumulated a large collection of ivory chopsticks by rooting through kitchen and junk drawers in garage and estate sales. Thrown in along with look-alike plastic chopsticks. I rationalize them by their age. Ivory is always totally wrong, but I would rather revere these and save them from landfill. And at $.25, find them hard to turn down. They are simple, beautiful and have lovely hand-feel. When we use them, I respect their tragic origin.

Well said and demonstrated. Thanks. Our grandkids are expert, albeit Anglo.

And polite! With morning greetings and abundant pleases and thank yous. At a local flea market, I also delight in their spontaneous and unself-conscious singing. A joy at 6am for us, and many of them have been there since 3 setting up.

Husband bags. Don't even think of interfering/helping. Weight properly distributed, cold with cold, produce with produce, eggs and bread on top.

Rereading this thread, it occurs to mt that the OP's prolem (grainy puree) might be solved by using only/mostly dark meat.

There's probably as many "larbs" as there are Laotian grandmothers. I wouldn't sweat the minutiae but rather how the general taste and texture appeal to you.

Here is more info. IMHO, it's a bit anal. I would just freeze the unused portion, well wrapped, and see what happens. It's not a major investment should it go sideways.

We live a half dozen blocks from a major fire station. Between fire and EMS, our days and nights are soundful. One grandchild in particular would become quite agitated during sleepovers. We finally turned these intrusions into positives by discussing how good it was that someone was getting help.

I swear that I have booked us into every motel that sits 25 yards from the mainline!

Under the caption of holiday levity, I share an old in-law family recipe: Cranberry/raspberry Jello/sour cream salad. This is one of those much loved mid-Century sugar bombs. one can cranberry sauce one small pkg raspberry Jello one half pint sour cream Combine all well and pour into mold. I particularly remember one Thanksgiving when a young relative discovered this on the buffet table and made it centerpost of her meal. Like nothing else, but half a dozen "seconds". Finally hit the wall and spent the remainder of the evening on the couch.n

Kim's description reminds me that there are what seem to be "in groups" within large families. Often geographically caused, i.e., easy to spend time together resulting in close "friendships", inside jokes, more shared experiences. Can only suggest that you go with smiles and steel spines. Perhaps go loaded with questions about their lives. Such people love to talk about themselves. Be sure to ask for recipes for anything they have brought or produced, even if you find it inedible.

Additional polenta idea: Make polenta per package instructions. Pour into loafpan and let cool. When cold, cut into 1/2" slices, fry on both sides. Shingle in a baking pan, drizzle with (jarred) marinara sauce, then additional drizzle with vegan white sauce. Bake until bubbly and edges browning.

Probably requiring a trip to the store, but stupid easy but delicious vegan lasagna = jarred artichoke puree/bruschetta + vegan cream sauce layered with oven-ready/no boil lasagna, more plain cream sauce on top + crumbs if you want.

@Smithy, can we assume you bought the Desco piece? (I would have although I have absolutely no need or space for i!"

Flying in the face of all safety advice, my parent used to cook a large unstuffed bird and drive it some 2 hours to a relative's home. Probably over a dozen times. No casualties.