I made my raw cranberry relish yesterday so flavors can blend. Left out the slivered almonds but will add them tomorrow so they'll stay crisp. Some recipes for this call for blending up a whole orange, peel and all. I think the white part of the peel can be bitter, so I cut out the segments, and made sure there were no seeds. Grated the peel. My mom made it with candied ginger. I've made candied ginger before but decided just to grate some fresh ginger into it. I don't know why you'd need extra sugar since you put 1/2 c. of sugar in it anyway. But a little ginger is good with it. I think I put powdered ginger last year. Fig, I made the brussel sprouts according to your recipe a few weeks ago. I burned them cooking them that long. They looked good at 20 min. . I think 30 min total cooking time would have been better. Today we're making two pies, pecan and pumpkin, and cooked cranberry sauce, and cornbread for the dressing. Plain pecan pie is so good but we might try a bourbon pecan pie recipe from Acadiana Table. I hope everyone will have a wonderful Thanksgiving! There's a lot of wisdom in thankfullness in my opinion. How so? Because it is so easy to overlook the good as bad stuff seems so pressing and insistent and must be solved. The good waits. Ok, enough from me.

I'm not KatieC, but here's her recipe!! Delicious! I love to can in pints and just grab one to take to work. I can microwave it right in the jar and drink it! Roasted Tomato Garlic Soup Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. That said, I do keep a couple of Cream of Mushroom and Chicken on hand for recipes that I make infrequently for when "I don't want to cook". Yes, I've opened a can of tuna, can of soup and boiled noodles. Of course I always have to toss in some frozen peas, chopped celery, maybe olives or roasted red pepper. My White Chicken Enchiladas use a Cream of soup and they just aren't "THE RECIPE" without it. I probably use a total of 4-5 cans a year. Whatever. It's not any worse the hitting the drive through at a burger joint! I probably do that once a year! I say "to each his own". The only thing I don't like about prepared/packaged stuff in general is that the supply of basic ingredient selections at the grocery seem to be dwindling (pure space issue, I'm sure). Produce areas are smaller, meat counters, fresh seafoods and basic dairy products have fewer feet of space. :-( Just one more reason I'm always looking for a more direct source! Deanna

Great seeing you both again, too! You've seen the counters (thanks for the compliments). They too haven't changed. :) Leela, I'm so sorry about the hunger! But once you really get into pizza it turns into a great vehicle for leftovers! Keep dough balls in individual bags in your fridge and freezer. Turn on the oven to heat up your stone or steel. Take out your dough and let it come up to cool from cold. I put it on top of a sprinkling of yellow cornmeal, on a silpat, and also put cornmeal on the peel. Next grab some leftovers that look tasty and get out the right utensils (maybe you need a spoon, maybe a knife). Stretch your dough to a pizza shape, and let it rest while you portion and or cut your leftovers. Brush with sauce. Add thin things like herbs or thin slices of veg or meat. Sprinkle with cheese (optional) then add your toppings. Don't lay them on too thick. They shouldn't be taller or denser than the dough. By now your oven is ready. Transfer the pizza and cook for 8-12 minutes. Let it go as dark as you can before you think it looks like it'll burn. Let it get all bubbly and nice. Remove. Cut. Plate. It's less work than making a salad, though does use a lot of electricity or other fuel and will heat the kitchen (some people have great luck making pizza on the grill in the Summer). I've recently made: Barbecue chicken pizza: Tear up a chicken breast and combine with barbecue sauce. Tear up a slice or two of smoked gouda from the deli drawer. Cut up a few tiny tomatoes and a baby bell pepper. Brush pizza dough with extra spicy barbecue sauce. Add toppings and, if you have it, corn and pepper salad. YUM! Huevos Rancheros pizza: Veg refried beans thinly spread instead of sauce--I don't recommend this. It tasted great but overpowered the eggs. Spread salsa picante. Add baby pepper rings. Fry up a couple/three eggs sunny side, well seasoned, but not fully cooked on top. Make sure your pan is smaller around than the pizza. Cook pizza halfway then slide on the eggs. When it's nearly done, add more salsa and cook for another minute. Add diced avocado. Serve. Veg: Tomato sauce, basil leaves, roasted eggplant spears, cut in chunks so they're easy to bite through, leftover cauliflower, tomato slices, grated Italian cheeses, and handfuls of baby kale. The kale goes crispy but doesn't burn. Very yummy. If I want to make a pizza, I just look at what needs using and that's what it is. :)

homemade tagliatelle and shrimp..with my preserved Meyer lemons..and...if you want the recipe let me know...it is SO yum !