Margaret Pilgrim

I'd also suggest checking out your local farmer's creamery operations. eg, We think this cultured butter from Petaluma knocks the socks off Bordier.

Sorry, no bells or whistles. Peeled whole carrots placed in largest baking dish, about quarter inch water in bottom of pan, LOTS of butter. Bake/roast @ high heat until water evaporates, turning carrots occasionally. Try for a little color but don't overcook.

LOL! I got the TG Day menu "order" yesterday and it's as weird as yours. Honey baked ham Mac and cheese Roasted carrots Peas Rolls Son's family will bring apple pie. I am adding buttered baked yams. We will have a family birthday dinner the next day, similarly idiosyncratic requests Irish lamb stew and/or rack of lamb Mac and cheese Roasted carrots Stuffing Bread boulle Lemon cake with lemon frosting The kids fantasize about our mac and cheese and roast carrots. Glad to have created a memory, if odd.

Viet influenced grilled chicken, rice noodles, nuoc cham, mint and cilantro. Chard.

Warm comfort on cold country morning: Eggs Benedict.

What Anna and liuz said. When he was quite young our son asked about the propriety of some restaurant behavior. My response was and is that you can do pretty much anything as long as you bring no notice. Being unobtrusive excuses many behaviors.

We used to spend time in a high Sierra village with one cafe that sufficed for breakfast m, lunch and dinner. Their pancakes were superb. I asked for their recipe and was shown a sack of Krusteze. It’s been my secret weapon ever since. Sure. I don’t eat or serve them 7/31, but their “just add water” formula certainly simplifies your short term need.

It is very much a function of taste and textural preferences. AFAIK and do, it is baked at a low temperature to ensure a silken custard, so overcooking is seldom a risk. And there is a discernible difference between stovetop and baked custard texture, one soft and creamy, the other distinctly "cuttable" with one's spoon. Just different results. Up to you,

I believe that "Seriously!" was in response to the previous post suggesting signing oneself into the hospital just for the food. Then, adding, the duck and ginger reference as support for such a rash act, i.e. that that in itself would be reason enough.

Laze away! You can bore me with sausage on a roll any day.

In the country. COLD. Husband got up, built fire in fireplace and put (Pillsbury) biscuits in the oven. 15 minutes later -> hot biscuits with butter and lemon marmalade for him, biscuits with reheated roast chicken gravy for me.

Wouldn't swear that it's a really good recipe, but it makes really good gravy! Cut off and save some odd bits of your turkey. Roast them with some onion, carrot, garlic, EVOO. Deglaze roasting pan (white wine or chicken broth or water); add meat bits, veg and juices to pot with canned chicken broth. Simmer on low until broth is reduced and very flavorful. Strain. Make a roux of butter and flour. Add your stock and whisk until thickened. If not dark enough, add a dash of Kitchen Bouquet or Gravy Master. Check salt and pepper.

Or as I have come to do, name it after you cook and taste it.

For years, decades actually, I made and was complimented on my piecrust. Then, one day, I tried a PRC. And never went back. I do make suet crusts for pot pies and pasties, but other than that it's Pillsbury all the way. I even shamelessly buy them on sale and store (hoard) them in the freezer.

@Anna N, thanks for reminding us of this delicious dessert.

Bouncing off cdf's suggestion, a family member used to bring a jello "salad" to holiday dinners. Green Jello + can of crushed pineapple + carton of sour cream. (or Red Jello + can of cranberry sauce + carton of sour cream. SWEET, but kids inhaled it.)

Pasty, green salad.

or as is said, the great thing about standards is that there are so many of them.

Join Anna as a non-food waster, but I'm not totally convinced that commercial "Jello" is actually "food".

@liamsaunt, you are, as we all knew, a brick and a trooper. I'm guessing that producing this feast will be healing for you. And I have to smile as I consider that we each probably will serve a by-demand dish this Thanksgiving that gives others pause. That's what makes our individual tables "home". Sharing our TG love with your family.

Needs more liquid, definitely. Check out more recipes online -> some call for as much as half-cup sherry divided between two layers. I've always used dry lady fingers and they always receive the liquid and soften without turning to much.

Absolutely! The fewer bells and whistles, the fewer service calls.

Oh, yes, PLEASE! i used to order a similar platter at The Whistling Swan in Sturbridge, MA. Lovely!

@heidih Good to hear your voice. Good to hear your laugh!

"Sugar, Palm Oil, Hazelnuts (13%), Skimmed Milk Powder (8.7%), Fat-Reduced Cocoa (7.4%), Emulsifier: Lecithins (Soya), Vanillin." What's not to like! Horrible stuff!