eG Foodblog: slkinsey's Thanksgiving Week Diary

[Liz Johnson]

My cranberry sort of did the same thing, though I didn't add sugar, so it wasn't as thick as yours, Katie. The funniest thing happened when one guest refilled her own cocktail and put the champagne in first and then added the puree... it floated in the drink like a lava lamp!

Delicious though! Thanks for the inspiration Sam. I enjoyed the whole diary and blog.

[SobaAddict70]

I HATE shopping the day before Thanksgiving!   

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Welp, I can't say my experience was as bad as yours, but it was close. Turkey Day dinner prep was divided up over two periods -- the weekend before Turkey Day and the evening prior/during Turkey Day itself. Some food shopping took place during that weekend, and let me tell you that last minute shopping at Fairway that close to the main event is NOT a good idea. I see now what El Gordo did to poor Dave.

Soba

[Pan]

We're currently working on selecting Sam's successor, so stay tuned.

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Having trouble getting someone brave enough to follow Sam, eh?

This really belongs on the "thread of great threads." But though I can't imagine any foodblogger ever topping this, without doubt, many interesting threads will be generated in future weeks, thanks to those intrepid souls who will open up their kitchens for our entertainment and edification. A salute to them all!

[slkinsey]

Just a few more pictures by popular demand, then I'm handing over the reins. These address the question of my culinary roots and the the depth of my entertaining experience...

I am a foodie from way back

I was often to be seen about the kitchen

As you can see, I am quite the dinner party veteran

Yea, I've been hitting the sauce for a few years, too

Although it did take me a few years before I could hold my liquor

But at least I've always been able to appreciate a good bottle of Haut Brion (that's my father in the back)

Thanks, everyone!

[SobaAddict70]

We're currently working on selecting Sam's successor, so stay tuned.

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Having trouble getting someone brave enough to follow Sam, eh?

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Heh.

No, I have a feeling you'll all be just as enthused and enthralled with his successor.

Thanks, Sam.

Join us in a few short hours when the next installment of the eG Foodblog takes a look at the secret life of milk and cheese.

Soba