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Michael "Dog3" Lonergan wrote:
> (TammyM) looking for trouble wrote in
> :
>
>> On Sat, 19 Nov 2005 12:24:19 -0600, "jmcquown"
>> > wrote:
>>
>>> S'mee wrote:
>>>> One time on Usenet, "jmcquown" > said:
>>>>
>>>>> Several days to go here before U.S. Thanksgiving.
>>>>
>>>> We're lucky -- we're having two dinners! One with friends tomorrow
>>>> (I'm taking devilled eggs and pumpkin pie), then again with family
>>>> on Thursday. I'm glad I've been sticking to my good diet lately.
>>>>
>>>> <snip>
>>>>
>>> Gawd, when I was married I had to do FIVE Thanksgiving meals. That
>>> will get you over the Thanksgiving mood really fast!
>>>
>>> We had to eat with my parents. Then we'd eat with his parents.
>>> (And his mom made this really awful runny dressing - you could run
>>> a spoon through it and it would close back up... eeek!)
>>
>> This sounds like my grandmother's dressing. eeeek is right! Ghastly
>> stuff. I started making my own dressing well over 15 years ago,
>> much to the delight of most, but by no means all, of the family
>> members. Now there's something for everyone. I did the same thing
>> with cranberry sauce. I make fresh for those who like it, and buy
>> canned for those who prefer those ridges and that metallic taste in
>> their cranberry sauce :-)
>>
>>> Then we had to go to his aunt's house.
>>> Then we had to go to his uncle's house. Then we had to go to his
>>> grandparents' house. We repeated all of this at Christmas, too.
>>> It's no wonder I despise the holidays. I don't even *like* turkey
>>> (which
>>> is why I'm doing chicken!).
>>
>> Goodness gracious, that's a whole lotta eatin'!!!
>>
>>>>> I'm also going to split a couple of acorn squashes, brush them
>>>>> with butter and put pats of butter in the center; sprinkle over a
>>>>> little salt and pepper and roast them about 45 minutes along with
>>>>> the bird (normally I'd do them at 350F for an hour).
>>>>
>>>> Mom always did her acorn squash cut side down on a foil covered
>>>> baking sheet, but I like the sounds of your method much better.
>>>
>>> Baste them with the melted butter from the center a couple of times
>>> while they bake. Just poke a fork in the meat to see if they are
>>> tender and done. Yummy!
>>>
>>>> Thanks for the roll recipe, Jill... :-)
>>>
>>> You're welcome. They are really very good and the house fills with
>>> that fresh-baked bread scent!
>>
>> Yes, thanks for this! You've inspired me, I'm going to make rolls
>> for TDay now. I'll cheat and use the bread machine though :-)))))
>>
>> TammyM
>>
>
> Yeas Be the Gawds... I wouldn't do it. Nope. I wouldn't go. Good
> Lard... I'd rather sit at home and read a book. I will admit, the
> rolls be good. For Jill: Next time take a nasty assesed, burnt roast.
> You will not be missed next time.
>
> Michael

Michael... people wonder why I haven't remarried... I will NOT deal with
inlaws or any of their kin! Nope... didn't have children for a reason. Not
going to deal with kids or grandkids or anything like them.

I can't think of a nasty assed roast, though. That just goes against my
nature! I do love good roast beef!

Jill