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.

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

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!).

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

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!

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

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.

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.
*******************************************

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

On Fri, 23 Nov 2007 11:14:17 -0800 (PST), Karen >
wrote:

>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

i use frozen pearl onions in my stew. already peeled.

your pal,
blake

"Goomba38" > wrote in message
...
> 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!

As a young wife (many moons ago..lol), my husband's grandmother gave me
a jar of sliced beets. Since she canned all vegetables, I thought they were
a veggie, not pickled. Plopped them into a saucepan and proceeded to heat
them for supper. What a stink Sharon

On Fri, 23 Nov 2007 13:21:19 -0500, Goomba38 >
wrote:

>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!

not as bad as creamed onions in a gibson, i'd guess.

your pal,
blake

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, 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.

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!

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

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

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!

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

>
> 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... :-)
>

For some reason this year didn't seem like I was running around so much.
I made maybe one less dish than usual and made the usual things ahead
of time.

The turkey came out better than years past. I tried an already brined
turkey from Trader Joe's. I would definitely do that again.
--
Queenie

*** Be the change you wish to see in the world ***

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

Melba's Jammin' wrote:

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

Thanks for the laugh. <g>

Here is my disaster... I had the turkey in the lower oven, and the sweet
potatoes and the dressing were in the upper oven. The dressing and the
sweet potatoes would be ready in about 15 minutes, so I turned the oven
off and I left them in the oven to keep them warm. About 30 minutes
later, I checked on them. That is when I realized, I had turned the
lower oven off, the one with the turkey in it. So, the turkey was not
done and the dressing and the sweet potatoes were over cooked. Darn.

Becca

Becca wrote:
> Melba's Jammin' wrote:
>
>> I told the kids I'm moving into The Home next week, have requested a
>> corner room, and I hope they'll visit occasionally.
>
> Thanks for the laugh. <g>
>
> Here is my disaster... I had the turkey in the lower oven, and the
> sweet potatoes and the dressing were in the upper oven. The dressing
> and the sweet potatoes would be ready in about 15 minutes, so I
> turned the oven off and I left them in the oven to keep them warm. About
> 30 minutes later, I checked on them. That is when I realized, I
> had turned the lower oven off, the one with the turkey in it. So,
> the turkey was not done and the dressing and the sweet potatoes were
> over cooked. Darn.

Oh dear, poor Becca I am very pleased we don't have Thanksgiving. I
can't imagine having to do all that and then Christmas is just in a few
weeks!!!!!!!!!! *shudder*

Ophie wrote:

> Oh dear, poor Becca I am very pleased we don't have Thanksgiving. I
> can't imagine having to do all that and then Christmas is just in a few
> weeks!!!!!!!!!! *shudder*

When I read this it made me smile. As I was eating my overcooked sweet
potatoes and overcooked dressing, I was thinking, "Hey, I have to do
this again on Christmas." LOL Maybe I will have ham, instead.

Becca

Becca wrote:
> Ophie wrote:
> > Oh dear, poor Becca �I am very pleased we don't have Thanksgiving. �I
> > can't imagine having to do all that and then Christmas is just in a few
> > weeks!!!!!!!!!! �*shudder*
>
> When I read this it made me smile. �As I was eating my overcooked sweet
> potatoes and overcooked dressing, I was thinking, "Hey, I have to do
> this again on Christmas." �LOL �Maybe I will have ham, instead. �

Do a fresh ham, Becca. The only seasoning you need is Penzeys adobo.
All that crisp chichirone will look good on you... yummm!

Perhaps you'll find some tasty ideas here... there's even a recipe for
adobo... I'd omit the salt:

http://www.elboricua.com/recipes.html#maindishes

Sheldon

On Fri, 23 Nov 2007 16:22:49 -0600, Melba's Jammin'
> wrote:

>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.

i'll bet even at that, y'all ate better than most folks.

your sycophantic pal,
blake

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.)

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??

Janet Baraclough wrote:

>> 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.
>
> My advice is, buy 12. Men have sworn a secret pre-nuptial oath never
> to admit they broke one of a set.
>
> Janet.
>
Good plan!
I purchased my china in Europe (every piece from soup to nuts and a wide
assortment of serving pieces) to seat 16, assuming when we moved back
some would be broken in transit but I'd still have enough for a good
dinner party. I also purchased dozens of crystal glasses in various sets
and quantities. NOTHING broke except one soup tureen. I was shocked.
Now I have enough to divvy up to the kids when the time comes. It comes
in handy at holidays too.

"Janet Baraclough" > wrote in message
>> 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.
>
> My advice is, buy 12. Men have sworn a secret pre-nuptial oath never
> to admit they broke one of a set.
>
> Janet.

I buy them in two's or four's. We have about 40 wine glasses (and a bunch of
other types) so if we start out with four, we can still have two matching if
need be. If we need eight, we just put out four and four. I just like nice
crystal glasses .
--
Ed
http://pages.cthome.net/edhome/

Edwin Pawlowski wrote:

> I buy them in two's or four's. We have about 40 wine glasses (and a bunch of
> other types) so if we start out with four, we can still have two matching if
> need be. If we need eight, we just put out four and four. I just like nice
> crystal glasses .

I have oodles of crystal for dinners and parties and the like...but you
know what gets used for the day in and day out glass of wine? Small
juice glasses (jelly or shrimp cocktail containers and old giveaway
laundry detergent glasses) from my grandparents time back in the 30's
and 40's. Nothing elegant. I swear every Italian home I've been to has
these little glasses for a simple glass of wine.

Dinner tonight- Turkey Tetrazzini using some of the extra turkey, cream,
mushrooms and peas from TG dinner. Perhaps some type of salad with a
bulb of fennel that I need to use up. I'm thinking something with oranges..?

Goomba38 wrote:
>
> I have oodles of crystal for dinners and parties and the like...but
> you know what gets used for the day in and day out glass of wine?
> Small juice glasses (jelly or shrimp cocktail containers and old
> giveaway
> laundry detergent glasses) from my grandparents time back in the 30's
> and 40's. Nothing elegant. I swear every Italian home I've been to has
> these little glasses for a simple glass of wine.
>
Deviating a little bit - a friend (no longer with us) was an avid
antiques collector. Meals at her house meant that everything was
different, from glasses, to individual soup plates, on through dessert,
and on to coffee cups and saucers. Looked charming and was a real
conversation event, with history included. Fun.

Dora

I got a spiral-sliced ham for TG.

Following hints from Americas Test Kitchen
I put it in a cooking bag, and heated it
for 2 hours @ 250 degrees.

All the juice ended up in the bag,
and I ended up with spiral-sliced shoe leather.

????


<rj>