The Best Little WhoreHouse in Texas One of my favorite performances by Charles Durning, who knew he could sing and dance so well. The Governor: [singing] Ooh, I love to dance the little sidestep / Now they see me, now they don't / I've come and gone / And ooh, I love to sweep around a wide step / Cut a little swath / And lead the people on! Love all the movies mentioned so far but would bring up "Fantasia", "2001", "One Flew Over the Cuckoo's Nest" and a not too well known one "Sometimes a Great Notion" aka "Never Give an Inch" with Newman and Fonda.

Four stars (****) for Libby and extra credit for TM who took her clue and ran with it. The US government banned the use of old age as a cause of death in 1951. Does Canada allow that designation? I sort of like it-"Yeah, she lived so long, old age finally caught up with her." Not a bad way to go in my mind. ;) Thanks for playing all!

Back from the north. I expected it to be a bear of a trip, but it was pretty easy. Relatively little traffic-guess everyone else was headed to the water. Love seeing all your thoughts! This was a fun way to do trivia for a change. Very funny about eating liver, Bobbie. I can only eat it as foie gras, liverwurst, or pate. Otherwise, forget it. I also heard that phrase as a kid and remember thinking, "oh yes it will...just watch." Ha. I do believe TM and Bobbie have it. Not sure about Nancy. Both she and Laura will have it when they read the last few clues, I suspect, especially when they add my first paragraph here to the flash of white comments! Cynthia

Ah, we do love to eat, don't we? Welcome Dave, to our little game - Cynthia has another question today, and you got all 5!! Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In 'classical' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine. In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. The cream sauce, in its most popular form around the world, was concurrently created by another chef, Dennis Leblanc, working in the same kitchen as Carême. He considered the four grande sauces to be espagnole, velouté, allemande, and béchamel, from which a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery. He dropped allemande as he considered it a variation of velouté, and added hollandaise and sauce tomate, defining the five fundamental "mother sauces" still used today: Sauce Béchamel, milk-based sauce, thickened with a white roux. Sauce Espagnole, a fortified brown veal stock sauce, thickened with a brown roux. Sauce Velouté, light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream. Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar. Sauce Tomate, tomato-based A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce." Most sauces commonly used in classical cuisine are daughter sauces. For example, Béchamel can be made into Mornay by the addition of grated cheese, and Espagnole becomes Bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. And yes, we did have Eggs Benedict for brunch on Boxing Day. And I did ruin it, so ran over to the grocery store to get packets of mix, which they were out of, so I borrowed from my cousins DH and made Bearnaise - yum!! Which, as always, got me thinking. Bearnaise, btw, is a daughter sauce. Hollandaise is interesting: It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France. So, there you all go - more sauces, to go with our gravies and our pudding sauce!! Well 3 of you were darn near perfect - TM, Annette were almost there - did you get there? For everyone: Glad we all had a nice Christmas - see you next year!! Nancy.