One champagne flute broken (and *I* did it! knocked it over while
clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
food, accidental loss of silverware in to the trash (my kids have been
known to..... )
A wonderful day all around!

Goomba38 wrote:
> One champagne flute broken (and *I* did it! knocked it over while
> clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
> food, accidental loss of silverware in to the trash (my kids have been
> known to..... )
> A wonderful day all around!

Glad you had a good day! One champagne flute is hardly a disaster. I wish
I'd stayed home. The entire day was a disaster.

jmcquown wrote:

> Glad you had a good day! One champagne flute is hardly a disaster. I wish
> I'd stayed home. The entire day was a disaster.
>
I'm just glad I did it myself. It was from set I purchased 20 years ago
in Prague back when we had to sneak the stuff out of the country. It
very closely matches Waterford's Lismore pattern flute so I may just get
one to replace it. Not a tragedy.
I just polished up and put the silver away in the silver chest and
nothing missing there either. My kids used to help clear the table and
while scraping plates into the trash they've been known to drop
silverware (or everyday stainless) into the trash.

I love large family meals where I can use everything. For the first time
yesterday I used my great-grandmother's salt cellars with the tiny glass
spoons. We joked about Victorian coke spooons. The kids are already
mentally divvying up my china, crystal and silver, LOL. I must be
reaching my expiration date or something?

Sorry your day was a bust. I need to see family more often than our
schedules allow and while things get crazy at times we still laugh
plenty and it is nice sharing memories. Why didn't you go to your
boyfriend's house for dinner instead?

Goomba38 wrote:
> jmcquown wrote:
>
>> Glad you had a good day! One champagne flute is hardly a disaster.
>> I wish I'd stayed home. The entire day was a disaster.
>>
>
> I love large family meals where I can use everything. For the first
> time yesterday I used my great-grandmother's salt cellars with the
> tiny glass spoons. We joked about Victorian coke spooons. The kids
> are already mentally divvying up my china, crystal and silver, LOL. I
> must be reaching my expiration date or something?
>
LOL I hope not! Scott used my grandma's silverware. Mom had me give him
the chest of silver a few years ago.

> Sorry your day was a bust. I need to see family more often than our
> schedules allow and while things get crazy at times we still laugh
> plenty and it is nice sharing memories. Why didn't you go to your
> boyfriend's house for dinner instead?

That would have been a 7.5 hour drive. He was busy painting in his studio.

My family just isn't that close. I'd have had more fun sitting in front of
a fire reading a book... which is how I plan to spend today It's gotten
nice and cold and I have firewood!

jmcquown said...

> Goomba38 wrote:
>> jmcquown wrote:
>>
>>> Glad you had a good day! One champagne flute is hardly a disaster.
>>> I wish I'd stayed home. The entire day was a disaster.
>>>
>>
>> I love large family meals where I can use everything. For the first
>> time yesterday I used my great-grandmother's salt cellars with the
>> tiny glass spoons. We joked about Victorian coke spooons. The kids
>> are already mentally divvying up my china, crystal and silver, LOL. I
>> must be reaching my expiration date or something?
>>
> LOL I hope not! Scott used my grandma's silverware. Mom had me give him
> the chest of silver a few years ago.
>
>> Sorry your day was a bust. I need to see family more often than our
>> schedules allow and while things get crazy at times we still laugh
>> plenty and it is nice sharing memories. Why didn't you go to your
>> boyfriend's house for dinner instead?
>
> That would have been a 7.5 hour drive. He was busy painting in his
studio.
>
> My family just isn't that close. I'd have had more fun sitting in front
of
> a fire reading a book... which is how I plan to spend today It's
gotten
> nice and cold and I have firewood!


Jill,

I'm watching the golf channel. No food TV today. No way, for any amount of
money.

Chugged a quart of fat-free milk when I got home and that's as fine a
cuisine as it's gonna get. Dairianese I believe it's called.

If I was gonna sit in front of a fire and read a book, I'd read it aloud
with you in my lap. Keeping the wine glasses from going dry would be your
only trouble.

<smootch>

Andy

Andy wrote:
> jmcquown said...
>
>> Goomba38 wrote:
>>> jmcquown wrote:
>>>
>>>> Glad you had a good day! One champagne flute is hardly a disaster.
>>>> I wish I'd stayed home. The entire day was a disaster.
>>>>
>>>
>>> I love large family meals where I can use everything. For the first
>>> time yesterday I used my great-grandmother's salt cellars with the
>>> tiny glass spoons. We joked about Victorian coke spooons. The kids
>>> are already mentally divvying up my china, crystal and silver, LOL.
>>> I must be reaching my expiration date or something?
>>>
>> LOL I hope not! Scott used my grandma's silverware. Mom had me
>> give him the chest of silver a few years ago.
>>
>>> Sorry your day was a bust. I need to see family more often than our
>>> schedules allow and while things get crazy at times we still laugh
>>> plenty and it is nice sharing memories. Why didn't you go to your
>>> boyfriend's house for dinner instead?
>>
>> That would have been a 7.5 hour drive. He was busy painting in his
>> studio.
>>
>> My family just isn't that close. I'd have had more fun sitting in
>> front of a fire reading a book... which is how I plan to spend today
>> It's gotten nice and cold and I have firewood!
>
>
> Jill,
>
> I'm watching the golf channel. No food TV today. No way, for any
> amount of money.
>
> Chugged a quart of fat-free milk when I got home and that's as fine a
> cuisine as it's gonna get. Dairianese I believe it's called.
>
> If I was gonna sit in front of a fire and read a book, I'd read it
> aloud with you in my lap. Keeping the wine glasses from going dry
> would be your only trouble.
>
> <smootch>
>
> Andy

Don't be silly. I don't need anyone to read aloud to me and I hate golf.

jmcquown said...

> Andy wrote:
>> jmcquown said...
>>
>>> Goomba38 wrote:
>>>> jmcquown wrote:
>>>>
>>>>> Glad you had a good day! One champagne flute is hardly a disaster.
>>>>> I wish I'd stayed home. The entire day was a disaster.
>>>>>
>>>>
>>>> I love large family meals where I can use everything. For the first
>>>> time yesterday I used my great-grandmother's salt cellars with the
>>>> tiny glass spoons. We joked about Victorian coke spooons. The kids
>>>> are already mentally divvying up my china, crystal and silver, LOL.
>>>> I must be reaching my expiration date or something?
>>>>
>>> LOL I hope not! Scott used my grandma's silverware. Mom had me
>>> give him the chest of silver a few years ago.
>>>
>>>> Sorry your day was a bust. I need to see family more often than our
>>>> schedules allow and while things get crazy at times we still laugh
>>>> plenty and it is nice sharing memories. Why didn't you go to your
>>>> boyfriend's house for dinner instead?
>>>
>>> That would have been a 7.5 hour drive. He was busy painting in his
>>> studio.
>>>
>>> My family just isn't that close. I'd have had more fun sitting in
>>> front of a fire reading a book... which is how I plan to spend today
>>> It's gotten nice and cold and I have firewood!
>>
>>
>> Jill,
>>
>> I'm watching the golf channel. No food TV today. No way, for any
>> amount of money.
>>
>> Chugged a quart of fat-free milk when I got home and that's as fine a
>> cuisine as it's gonna get. Dairianese I believe it's called.
>>
>> If I was gonna sit in front of a fire and read a book, I'd read it
>> aloud with you in my lap. Keeping the wine glasses from going dry
>> would be your only trouble.
>>
>> <smootch>
>>
>> Andy
>
> Don't be silly. I don't need anyone to read aloud to me and I hate golf.


But would you mind? Of course I'll turn off the TV. I'll put a bullet
through it. Oh, you do like wine!?? I can be picky about wine if you want!

<teasing>

Andy

Janet Baraclough said...

> The message >
> from Andy <q> contains these words:
>
>> jmcquown said...
>
>> If I was gonna sit in front of a fire and read a book, I'd read it aloud
>> with you in my lap.
>
> <boak>
>
> Janet.


Janet,

Made me Google that to death, but I think I like the term if I got the
right definition. I should read Jill her favorite romance novel?

Andy

On Nov 23, 8:39 am, Goomba38 > wrote:
> One champagne flute broken (and *I* did it! knocked it over while
> clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
> food, accidental loss of silverware in to the trash (my kids have been
> known to..... )
> A wonderful day all around!

my little disaster... I thought I made mashed rutabegas but made
mashed turnips, instead. I'm such a nut. Didn't figure it out until it
was in the bowl and it looked white instead of yellow.

Karen

Andy wrote:
> Janet Baraclough said...
>
>> The message >
>> from Andy <q> contains these words:
>>
>>> jmcquown said...
>>> If I was gonna sit in front of a fire and read a book, I'd read it aloud
>>> with you in my lap.
>> <boak>
>>
>> Janet.
>
>
> Janet,
>
> Made me Google that to death, but I think I like the term if I got the
> right definition. I should read Jill her favorite romance novel?
>
> Andy

Would that be the Anne Rice "Beauty" series?

Karen wrote:

> my little disaster... I thought I made mashed rutabegas but made
> mashed turnips, instead. I'm such a nut. Didn't figure it out until it
> was in the bowl and it looked white instead of yellow.
>
> Karen

LOL that's funny! Do you like turnips? My mother always prepared some
for TG but no one liked them but her? She did rutabagas too at times. I
always liked bits of rutabagas in Cornish pasties.

When I was a young bride I mistakenly purchased "pickled" onions (meant
for drinks, I think?) when what I meant to buy was jars of pearl onions
to make creamed onions with. Gag!! I use fresh now, but for many years
those jars of Aunt Nellie's pearl onions could make some good creamed
onions. Pickled onions do NOT!

kilikini wrote:

> My husband insisted that I make my broccoli casserole the night before
> Thanksgiving for him to deliver to his parents' house on T-day, because, as
> you know, we were opting out on his step-dad's family's thingy. I was too
> tired after cooking the cornbread for the stuffing and prepping and starting
> to cook the red cabbage (it takes a few hours to chop and a few hours to
> boil down) and so I asked him, "Why can't I make it in the morning?" I
> ended up making the broccoli casserole, anyway, and stuck it in the oven.
> Well, I fell asleep. The red cabbage burned completely black (we may have
> to throw out the pot), but luckily, the casserole was salvagable; just a bit
> of the liquid boiled away. I added some milk, more cheese and it tasted
> "okay"; you know, passable.
>
> What woke me up in time was the smell of burning food. I can't believe my
> husband didn't catch the oven and the stovetop before he zonked out!

Ouch. You ARe lucky! Two kinda strong smelling foods burned is not a
good thing. Hope it wasn't a favorite pot if you have to toss it? Is it
soaking now? Don't forget Sheldon's trick of putting it in a trashbag
with a bowl of ammonia to try to clean it.

It was so warm and humid yesterday we ended up turning the air
conditioner on. I imagine it was pretty warm down there too.
At least you could open the windows up and air out the burning smells.

"kilikini" > wrote in message
...
.. The red cabbage burned completely black (we may have
> to throw out the pot), > kili


If it's not aluminum try putting a little Cascade in the pan with a little
water and letting it sit overnight. I had a stainless pan I thought was a
goner but I used the Cascade and it was all clean the next morning. Plus
it's not nearly as toxic as ammonia.

Ms P

On Nov 23, 10:39 am, Goomba38 > wrote:
> One champagne flute broken (and *I* did it! knocked it over while
> clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
> food, accidental loss of silverware in to the trash (my kids have been
> known to..... )
> A wonderful day all around!



Two broken wine glasses, pots de creme on the white carpet and a
broken cognac glass in the hot tub. The last one was the worst of
course as hubby is outside now draining the hot tub to clean. Oh
yeah... One rather large hang over.

Valentine wrote:

> Two broken wine glasses, pots de creme on the white carpet and a
> broken cognac glass in the hot tub. The last one was the worst of
> course as hubby is outside now draining the hot tub to clean. Oh
> yeah... One rather large hang over.

OUCH! You win! You win! How'd you break so many things? LOL
The pots de creme on white carpet is a lasting disaster if you don't get
it up right away. How's it looking?
I'd hate to have to drain a hot tub unexpectedly. I hope the glass
shards won't trash up your sump pump?

On Nov 23, 10:21 am, Goomba38 > wrote:
> LOL that's funny! Do you like turnips? My mother always prepared some
> for TG but no one liked them but her? She did rutabagas too at times. I
> always liked bits of rutabagas in Cornish pasties.
>
> When I was a young bride I mistakenly purchased "pickled" onions (meant
> for drinks, I think?) when what I meant to buy was jars of pearl onions
> to make creamed onions with. Gag!! I use fresh now, but for many years
> those jars of Aunt Nellie's pearl onions could make some good creamed
> onions. Pickled onions do NOT!

Yeah, everyone said the turnips tasted like cauliflower, which was a
good thing, I think.

funny about the pickled onions! I like those in martinis! (Gibsons, I
guess, not martinis when the onion goes inthere)

I made creamed onions yesterday! I thought it was kind of strange that
the pearl, boiling onions were purple like little Bermuda onions. The
little purple onions looked kind of odd in the cream sauce.

What a pain to peel those little onions. I gave up after one bag.
Forget about it, I said to myself.

Karen

On Nov 23, 11:05 am, Valentine > wrote:
> Two broken wine glasses, pots de creme on the white carpet and a
> broken cognac glass in the hot tub. The last one was the worst of
> course as hubby is outside now draining the hot tub to clean. Oh
> yeah... One rather large hang over.

Good Xmas gift idea... plastic hot tub glasses. And, invite me!

Karen

On Nov 23, 1:13 pm, Goomba38 > wrote:
> Valentine wrote:
> > Two broken wine glasses, pots de creme on the white carpet and a
> > broken cognac glass in the hot tub. The last one was the worst of
> > course as hubby is outside now draining the hot tub to clean. Oh
> > yeah... One rather large hang over.
>
> OUCH! You win! You win! How'd you break so many things? LOL
> The pots de creme on white carpet is a lasting disaster if you don't get
> it up right away. How's it looking?
> I'd hate to have to drain a hot tub unexpectedly. I hope the glass
> shards won't trash up your sump pump?

How did we break so much stuff? Well, we had 7 bottles of wine between
6 people- plus the cognac. The pots de creme is SORT of coming out. I
started on it as soon as he spilled it. I used some club soda to start
which removed a lot of it but have some stain remover on it now. Ughh.
Whose dumb idea was white carpet anyway?

Hubby also has a hang over and is out side cursing Thanksgiving as he
drains the tub. I think we got the largest pieces of the glass last
night but Im quite sure there are little ones in the bottom which is
why Im having him drain it.
I suppose we should just be glad we all LIVED through the night?
Food was AMAZING! Applewood smoked turkey finished in the oven basted
with butter and vermouth. WOW.

Karen wrote:

> I made creamed onions yesterday! I thought it was kind of strange that
> the pearl, boiling onions were purple like little Bermuda onions. The
> little purple onions looked kind of odd in the cream sauce.
>
> What a pain to peel those little onions. I gave up after one bag.
> Forget about it, I said to myself.
>
> Karen

I've never seen purple ones? The ones I bought nice and small, and the
bag gave the tip to just toss 'em in boiling water for 3-4 minutes and
then drain and put in iced water for a short while. The skins popped
right off. Worked very well for me. I also bought small boiler onions
that I used to toss into the bird and for bits of onions here and there.
They were about the size of a shallot...which do have a bit of purple on
them.... hmmmmm.. do you think you got really small shallots?

I think my white sauce had a touch too much salt in it, but I think this
years creamed onions were some of the best I've made? I made them a
couple hours before dinner time and after combining with the white
sauceput them into a shallow casserole and then kept them in the warm
oven just to keep them out of my way more than anything. It worked very
well. Sadly too well.. none leftover.

Valentine wrote:

> I suppose we should just be glad we all LIVED through the night?
> Food was AMAZING! Applewood smoked turkey finished in the oven basted
> with butter and vermouth. WOW.
>

We did that too. Started it in the smoker and finished in the
oven. With all the stuff getting cooked and everything else
going on it was a pain, but it sure was worth doing it.

--
Reg

On Nov 23, 1:31 pm, Reg > wrote:
> Valentine wrote:
> > I suppose we should just be glad we all LIVED through the night?
> > Food was AMAZING! Applewood smoked turkey finished in the oven basted
> > with butter and vermouth. WOW.
>
> We did that too. Started it in the smoker and finished in the
> oven. With all the stuff getting cooked and everything else
> going on it was a pain, but it sure was worth doing it.
>
> --
> Reg

It was worth it, wasnt it? Simply the best turkey Ive ever made! It
was also lightly snowing here so froze my toes off running out to
check on the smoker but I had the best drumstick of my LIFE last
night!
Cheers!

Janet Baraclough wrote:
> The message >
> from Andy <q> contains these words:
>
>> jmcquown said...
>
>> If I was gonna sit in front of a fire and read a book, I'd read it
>> aloud with you in my lap.
>
> <boak>
>
> Janet.

ROFL! Now I know where my mom got that term! It's a UK thing. She always
says she's gonna boak (never knew how to spell it before, thanks!).

Oh pshaw, on Fri 23 Nov 2007 12:26:25p, Goomba38 meant to say...

> Karen wrote:
>
>> I made creamed onions yesterday! I thought it was kind of strange that
>> the pearl, boiling onions were purple like little Bermuda onions. The
>> little purple onions looked kind of odd in the cream sauce.
>>
>> What a pain to peel those little onions. I gave up after one bag.
>> Forget about it, I said to myself.
>>
>> Karen
>
> I've never seen purple ones? The ones I bought nice and small, and the
> bag gave the tip to just toss 'em in boiling water for 3-4 minutes and
> then drain and put in iced water for a short while. The skins popped
> right off. Worked very well for me. I also bought small boiler onions
> that I used to toss into the bird and for bits of onions here and there.
> They were about the size of a shallot...which do have a bit of purple on
> them.... hmmmmm.. do you think you got really small shallots?
>
> I think my white sauce had a touch too much salt in it, but I think this
> years creamed onions were some of the best I've made? I made them a
> couple hours before dinner time and after combining with the white
> sauceput them into a shallow casserole and then kept them in the warm
> oven just to keep them out of my way more than anything. It worked very
> well. Sadly too well.. none leftover.
>

Our stores always seem to have both the white and purple boiling onions. I
don't find the flavor particularly different.

Here's a different way with them besides creamed:


* Exported from MasterCook *

Glazed Bittersweet Onions

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can condensed beef consomme -- (10 ½ oz.)
1 soup can water
2 Pounds small pearl onions peeled
1/4 Cup Butter/margarine Softened
1/3 Cup sugar
4 Teaspoons lemon juice
1/4 Teaspoon Salt
Few dashes white pepper (optional)

Bring consomme and water to boil. Add onions, simmer 15 minutes until
tender. Remove frioom heat, cover; cooling broth. Drain onions, pat dry,
set aside. Over medium heat, cook butter and sugar stirring constantly
until carmel color. Stir in lemon juice, then onions, stirring to coat
onions thoroughly and breaking up any bits of carmelized sugar. Simmer
over medium low heat, shaking pan occasionally, about 30 minumtes or until
copper color. Season with salt and pepper.

From the kitchen of Donna and Kendall Barr
7/95

--
Date: Friday, November 23rd,2007

*******************************************
Today is: Day After Thanksgiving
Countdown 'til Christmas
4wks 1dys 11hrs 15mins
*******************************************
Reality is a place where bad things
could happen.
*******************************************

jmcquown wrote:
> Janet Baraclough wrote:
>> The message >
>> from Andy <q> contains these words:
>>
>>> jmcquown said...
>>> If I was gonna sit in front of a fire and read a book, I'd read it
>>> aloud with you in my lap.
>> <boak>
>>
>> Janet.
>
> ROFL! Now I know where my mom got that term! It's a UK thing. She always
> says she's gonna boak (never knew how to spell it before, thanks!).
>
Sort of like the kids say "hurl" nowadays?
Is it pronounced "boke" with a long "o" ?

Karen schrieb :
<snip>

> What a pain to peel those little onions. I gave up after one bag.
> Forget about it, I said to myself.
>
A little hint : Onions for sauces aren't peeled.
Just buy some normal, not too large onions.
Bring a pot of water to boil.
Throw in the onions and let them in there for two to three minutes.
Take them out of the water.
Cut off the round end and squeeze the pointy end.
Out pops the part of the onion suitable for sauces.

Cheers,

Michael Kuettner

Goomba38 wrote:
> jmcquown wrote:
>> Janet Baraclough wrote:
>>> The message >
>>> from Andy <q> contains these words:
>>>
>>>> jmcquown said...
>>>> If I was gonna sit in front of a fire and read a book, I'd read it
>>>> aloud with you in my lap.
>>> <boak>
>>>
>>> Janet.
>>
>> ROFL! Now I know where my mom got that term! It's a UK thing. She
>> always says she's gonna boak (never knew how to spell it before,
>> thanks!).
>>
> Sort of like the kids say "hurl" nowadays?
> Is it pronounced "boke" with a long "o" ?

Yep!

kilikini wrote:
> Goomba38 wrote:
>> One champagne flute broken (and *I* did it! knocked it over while
>> clearing dishes) but otherwise no bodily injuries, burns,
>> mis-prepared food, accidental loss of silverware in to the trash (my
>> kids have been known to..... )
>> A wonderful day all around!
>
> My husband insisted that I make my broccoli casserole the night before
> Thanksgiving for him to deliver to his parents' house on T-day,
> because, as you know, we were opting out on his step-dad's family's
> thingy. I was too tired after cooking the cornbread for the stuffing
> and prepping and starting to cook the red cabbage (it takes a few
> hours to chop and a few hours to boil down) and so I asked him, "Why
> can't I make it in the morning?" I ended up making the broccoli
> casserole, anyway, and stuck it in the oven. Well, I fell asleep.
> The red cabbage burned completely black (we may have to throw out the
> pot), but luckily, the casserole was salvagable; just a bit of the
> liquid boiled away. I added some milk, more cheese and it tasted
> "okay"; you know, passable.
>
> What woke me up in time was the smell of burning food. I can't
> believe my husband didn't catch the oven and the stovetop before he
> zonked out!
>
> Oh well. Truth be told, my husband and I had an excellent time
> staying at home, watching movies together. Post Turkey day, my
> mother-in-law informed us that she would much rather have preferred
> to join us. She was
> miserable - everybody who showed up at her SO's house argued with each
> other. We made the right choice being alone together. :~)
>
> kili

Could have been a fly on the wall, kili! Scott did nothing but bitch and
criticize everyone all day long. I'd much rather have stayed home.

Goomba38 wrote:
> One champagne flute broken (and *I* did it! knocked it over while
> clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
> food, accidental loss of silverware in to the trash (my kids have been
> known to..... )
> A wonderful day all around!

Yesterday was a great day - with a lot of planning, it went off like
clockwork. I almost did with my "Mom burned the rolls again" - what
the heck, they were only burned on the bottom this time! Ten of us had
a great time and family members did the cleanup and dishwashing.
Heaven.

Today was another story. Yesterday, somebody unnamed drained all the
juices into my stockpot, along with the carcass and trimmings, and said
it was ready for soupmaking. What they didn't say was that they had
put some of the stuffing in the bottom of the pot. This morning,
naturally, everything was cold and congealed. I finished up with burned
stuffing, burned broth and a horrible-looking stockpot. Sigh. Next
year's another year.

Dora

One time on Usenet, Goomba38 > said:

> One champagne flute broken (and *I* did it! knocked it over while
> clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
> food, accidental loss of silverware in to the trash (my kids have been
> known to..... )
> A wonderful day all around!

Great! Our dinner came out perfectly, including the turkey! This is
probably the first time I've coordinated a big meal and not felt that
something was wrong with it. I had a lot of help though. The day was
lovely and the dog didn't knock down the grandmother... :-)

--
Jani in WA

In article >,
Goomba38 > wrote:

> One champagne flute broken (and *I* did it! knocked it over while
> clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
> food, accidental loss of silverware in to the trash (my kids have been
> known to..... )
> A wonderful day all around!

Just one? Huh! Everything I touched on Wednesday while preparing
desserts for Thanksgiving dinner turned to ca-ca. Maybe bad karma
because I decided to use packaged pie crusts instead of my own from
scratch. The pecan pie looked good but I was a little edgy when I saw
the butter bubbling over and going between the crust and the pie plate.
The frickin' crust bonded to the glass plate. Jesus, Mary, and Joseph!
"But it tastes good anyway, Barb." Damned with faint praise.

The cooked lemon pie filling (Jell-O brand box mix) would have been
better if I'd put the pudding mix in it when it was cooking in the
microwave. :-/ I could see curdly egg bits and couldn't figure out
WTF was going on with THAT! Then I saw the unopened packet. . . .
JAYzuzz! It thickened right up, though, when I dumped the contents into
the boiling liquid. :-)

I decided to use the damned instant lemon pudding in the recipe (a quick
$70 trip to the grocery store to pick up another box of it) and after I
spread it on the second layer of the dessert, I saw that I hadn't used
all the milk that was supposed to have gone into it. . .

The second apple pie I baked was no prize. The apples cooked down and
the crust stayed up. And cooled there. Hell, at this point, I had
nothing to lose so I just smashed it down with the heel of my hand - not
really a crumb crust, but on its way.

I told the kids I'm moving into The Home next week, have requested a
corner room, and I hope they'll visit occasionally.






--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

limey wrote:

> Yesterday was a great day - with a lot of planning, it went off like
> clockwork. I almost did with my "Mom burned the rolls again" - what
> the heck, they were only burned on the bottom this time!

They don't call 'em "Burn and Serve Rolls" for nothing!

On Fri, 23 Nov 2007 11:39:43 -0500, Goomba38 >
wrote:

>One champagne flute broken (and *I* did it! knocked it over while
>clearing dishes) but otherwise no bodily injuries, burns, mis-prepared
>food, accidental loss of silverware in to the trash (my kids have been
>known to..... )
>A wonderful day all around!

Nope. I forgot to cook the leg ham slice I bought for DH, and the
turkey pan juices were too lemony to make gravy with (I put a cut-up
lemon into the pan for extra flavour) but the only real disaster was
that I knocked one of our wineglasses off the counter when I was
clearing the table and it smashed, and we only had two! Never mind -
it was only a buck-fifty or so. Now I've got an excuse to buy another
pair (but I think I'll get half a dozen instead, so we've got a set.)

"Goomba38" > wrote in message
. ..
> One champagne flute broken (and *I* did it! knocked it over while clearing
> dishes) but otherwise no bodily injuries, burns, mis-prepared food,
> accidental loss of silverware in to the trash (my kids have been known
> to..... )
> A wonderful day all around!

Here's mine.

I made that potato and onion casserole recipe by Chef Gordon Ramsey. I made
a huge pan of it, checking first to see if it would fit in my little old
side by side fridge. Baked it the night before, not quite to brown. Was
going to take it to my parent's house the next day.

So I baked it and cooled it enough to wrap. There was still some wet
chicken broth in it and I needed to make sure it didn't leak into my
vehicle.

So I wrapped it and proceeded to put it in the fridge. Only now it didn't
want to fit. I forced it. Tried to shut the door. Heard glass breaking.
Uh oh!

Opened the door to see that the light fixture had flown off. The bulb had
broken and the live wires were coming in contact with the foil on the pan.

Managed to move the pan and stop the sparking. Until I attempted to take
the broken bulb out. I do have a tool for that but the instructions were
bad and I was doing it the wrong way. I then just broke it all the way out,
sparking as I went, then extracted the socket part.

Cleaned up the glass as best I could. Couldn't get the bottom drawer to
come out at all. Gave up on that. There may be glass under there. Who
knows? Got the rest of it out, put in a new bulb.... Thank goodness I had
one!

Then managed to carefully slide the pan in there and get the door shut. Had
terrible trouble getting the pan back out the next day. It was totally
wedged. But the potatoes were a hit. Everyone liked them.

On Nov 23, 11:17 pm, "Julie Bove" > wrote:
> Here's mine.
>
> I made that potato and onion casserole recipe by Chef Gordon Ramsey. I made
> a huge pan of it, checking first to see if it would fit in my little old
> side by side fridge. Baked it the night before, not quite to brown. Was
> going to take it to my parent's house the next day.
>
> So I baked it and cooled it enough to wrap. There was still some wet
> chicken broth in it and I needed to make sure it didn't leak into my
> vehicle.
>
> So I wrapped it and proceeded to put it in the fridge. Only now it didn't
> want to fit. I forced it. Tried to shut the door. Heard glass breaking.
> Uh oh!
>
> Opened the door to see that the light fixture had flown off. The bulb had
> broken and the live wires were coming in contact with the foil on the pan.
>
> Managed to move the pan and stop the sparking. Until I attempted to take
> the broken bulb out. I do have a tool for that but the instructions were
> bad and I was doing it the wrong way. I then just broke it all the way out,
> sparking as I went, then extracted the socket part.
>
> Cleaned up the glass as best I could. Couldn't get the bottom drawer to
> come out at all. Gave up on that. There may be glass under there. Who
> knows? Got the rest of it out, put in a new bulb.... Thank goodness I had
> one!
>
> Then managed to carefully slide the pan in there and get the door shut. Had
> terrible trouble getting the pan back out the next day. It was totally
> wedged. But the potatoes were a hit. Everyone liked them.

argh that sounds bad!

I woke up on Wed and found my thawing turkey had leaked alll over my
fridge and had to clean it out completely. ugh

Karen

"Julie Bove" > wrote in message
newseQ1j.18560$701.15349@trndny08...


> Managed to move the pan and stop the sparking. >

Ouch! Perhaps you ought to have turned off the power before you did that???


> Then managed to carefully slide the pan in there and get the door shut.
> Had terrible trouble getting the pan back out the next day. It was
> totally wedged. But the potatoes were a hit. Everyone liked them.
=

All's well that ends well)))

Karen AKA Kajikit wrote:

> Nope. I forgot to cook the leg ham slice I bought for DH, and the
> turkey pan juices were too lemony to make gravy with (I put a cut-up
> lemon into the pan for extra flavour) but the only real disaster was
> that I knocked one of our wineglasses off the counter when I was
> clearing the table and it smashed, and we only had two! Never mind -
> it was only a buck-fifty or so. Now I've got an excuse to buy another
> pair (but I think I'll get half a dozen instead, so we've got a set.)

My advice? Find a nice set and buy 8. Then you'll have enough for a
small dinner party and then even if you break a couple in time you'll
still have enough for a group. If you buy only 6, that leaves you with
an odd number 5 after the first breakage.
Could you have "cut" the strong lemon flavor by adding more stock
and other ingredients to make more gravy?? I think lemon might be nice
in a turkey gravy ('tho I've never tried it) because it works with
chicken piccata, right??

"Karen" > wrote in message
...

>
> argh that sounds bad!
>
> I woke up on Wed and found my thawing turkey had leaked alll over my
> fridge and had to clean it out completely. ugh

Eeeew. That sounds bad too!

"Ophie" > wrote in message
...
>
> "Julie Bove" > wrote in message
> newseQ1j.18560$701.15349@trndny08...
>
>
>> Managed to move the pan and stop the sparking. >
>
> Ouch! Perhaps you ought to have turned off the power before you did
> that???

That's what people tell me! But since the plug is behind the fridge, I
would have to move the fridge. And to do that I would have had to empty it.
So...
>
>
>> Then managed to carefully slide the pan in there and get the door shut.
>> Had terrible trouble getting the pan back out the next day. It was
>> totally wedged. But the potatoes were a hit. Everyone liked them.
> =
>
> All's well that ends well)))

Yep.

Julie Bove wrote:

> Here's mine.
>
> I made that potato and onion casserole recipe by Chef Gordon Ramsey.
<clipped>
> So I wrapped it and proceeded to put it in the fridge. Only now it didn't
> want to fit. I forced it. Tried to shut the door. Heard glass breaking.
> Uh oh!
>
> Opened the door to see that the light fixture had flown off. The bulb had
> broken and the live wires were coming in contact with the foil on the pan.
>
> Managed to move the pan and stop the sparking. Until I attempted to take
> the broken bulb out. I do have a tool for that but the instructions were
> bad and I was doing it the wrong way. I then just broke it all the way out,
> sparking as I went, then extracted the socket part.

Oh my gosh. I've never heard of such a thing! Um... next time (like
there will ever be a next time????) unplug the fridge before diggin' in
to that fixture. What a potential nightmare!
Glad to know it was a hit though. How long did you later bake it for to
get it up to temp and finish browning? I'll have to look up this recipe,
I've never used or seen one of GR's recipes. I've just started watching
that Restaurant Nightmares show of his. He's a tough ******* but he
seems to know his stuff.

"Goomba38" > wrote in message
...
> Julie Bove wrote:
>
>> Here's mine.
>>
>> I made that potato and onion casserole recipe by Chef Gordon Ramsey.
> <clipped>
>> So I wrapped it and proceeded to put it in the fridge. Only now it
>> didn't want to fit. I forced it. Tried to shut the door. Heard glass
>> breaking. Uh oh!
>>
>> Opened the door to see that the light fixture had flown off. The bulb
>> had broken and the live wires were coming in contact with the foil on the
>> pan.
>>
>> Managed to move the pan and stop the sparking. Until I attempted to take
>> the broken bulb out. I do have a tool for that but the instructions were
>> bad and I was doing it the wrong way. I then just broke it all the way
>> out, sparking as I went, then extracted the socket part.
>
> Oh my gosh. I've never heard of such a thing! Um... next time (like there
> will ever be a next time????) unplug the fridge before diggin' in to that
> fixture. What a potential nightmare!
> Glad to know it was a hit though. How long did you later bake it for to
> get it up to temp and finish browning? I'll have to look up this recipe,
> I've never used or seen one of GR's recipes. I've just started watching
> that Restaurant Nightmares show of his. He's a tough ******* but he seems
> to know his stuff.

I am hoping that Santa brings me a new fridge for Christmas! It has other
flaws too. Such as the shelves in the door flying out at will. Just for
fun one day, daughter and I went to Best Buy to see if we could knock the
shelves out of their fridges. We could on some. I don't want one of those!

I baked it the second time at 350 for about an hour. It was heated through
but didn't get brown on top. Only reason for that temp. was that my mom was
doing the turkey at that temp. We then turned up the heat to 425 and it
only took a few minutes longer for them to get nicely browned.

The recipe is here on the newsgroup somewhere. That's where I got it. But
I'll repost it here for you:

Absolutely delicious, a keeper.

http://19k30wife.livejournal.com/268950.html

2 lbs Yukon Gold potatoes, peeled and sliced thin
4 cups thinly sliced onion
1 tbsp fresh thyme
1 tsp fresh rosemary
3/4 tsp salt
3/4 tsp pepper
3 tbsp olive oil, divided plus more for brushing
3 large cloves garlic, chopped
1 1/4 cup reduced sodium chicken broth

In skillet, saute garlic in 2 tbsp olive oil. Add onions, sprinkle with
salt and pepper to taste,
and cook until tender, about 8 minutes. Add rosemary and thyme and cook for
2 minutes.
Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with 1/4
tsp salt and pepper.

Add half of onion mixture. Repeat and top with last 1/3 of potatoes. Pour
broth over the mixture.

Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to 425
for 30 minutes.

Remove foil and bake until potatoes are tender and start to brown.